Essential oil analysis of Pistacia vera L. hull samples from Iran

Document Type : Original Article

Authors

1 Department of Phytopharmaceuticals (Traditional Pharmacy), School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran

2 Department of Pharmaceutics, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran

3 Pharmaceutical Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran

4 Phytopharmaceutical Technology and Traditional Medicine Incubator, Shiraz University of Medical Sciences, Shiraz, Iran

Abstract

Pistachio hull (Pistacia vera from the Anacardiaceae family) is a by-product obtained after peeling pistachio fruits. Dried hull having numerous medical applications is sold in the herbal market of Iran. Antimicrobial, antioxidant, antimutagenic, cytoprotective, and antitumor activities of the hull have been proven. In the current study, two samples of pistachio hull were purchased from Shiraz, Iran. Hydrodistillation of samples and Gas chromatography–mass spectrometry (GC-MS) analysis of essential oils were carried out. Limonene and terpinolene were two major compounds of both essential oils although in previous studies, α-pinene has been reported as the major compound. The amount of limonene in samples 1 and 2 was 25.9% and 47.69% of total oils, respectively. The amount of terpinolene exceeded 24% of oils in both samples. Monoterpene hydrocarbons were predominant in both essential oils (57.65% and 94.86%). Because these compounds have numerous therapeutical effects, pistachio hull can be introduced as a valuable source for medicinal products.

Keywords

References

1. Arjeh E, Akhavan H-R, Barzegar M, Carbonell-Barrachina ÁA. Bio-active compounds and functional properties of pistachio hull: A review. Trends Food Sci Technol. 2020;97:55-64.
2. Hashemi-Moghaddam H, Mohammdhosseini M, Salar M. Chemical composition of the essential oils from the hulls of Pistacia vera L. by using magnetic nanoparticle-assisted microwave (MW) distillation: Comparison with routine MW and conventional hydrodistillation. Anal methods. 2014;6(8):2572-9.
3. Özbek HN, Halahlih F, Göğüş F, Koçak Yanık D, Azaizeh H. Pistachio (Pistacia vera L.) hull as a potential source of phenolic compounds: evaluation of ethanol–water binary solvent extraction on antioxidant activity and phenolic content of pistachio hull extracts. Waste Biomass Valor. 2020;11(5):2101-10.
4. Hokmabadi H. Pistachio wastes in Iran and the potential to recapture them in value chain. Pistachio Health J. 2018;1(4):1-12. doi: 10.22123/phj.2019.151263.1018
5. Mozafarian V. Trees and Shrubs of Iran. Tehran: Farhangmoaser; 2004;p 22.
6. D’Arrigo M, Bisignano C, Irrera P, Smeriglio A, Zagami R, Trombetta D, et al. In vitro evaluation of the activity of an essential oil from Pistacia vera L. variety Bronte hull against Candida sp. BMC Complement Altern Med. 2019;19(1):6.
7. Noorolahi Z, Sahari MA, Barzegar M, Ahmadi Gavlighi H. Tannin fraction of pistachio green hull extract with pancreatic lipase inhibitory and antioxidant activity. J Food Biochem. 2020 Jun;44(6):e13208. doi: 10.1111/jfbc.13208. Epub 2020 Mar 18. PMID: 32189358.
8. Rajaei A, Barzegar M, Mobarez AM, Sahari MA, Esfahani ZH. Antioxidant, anti-microbial and antimutagenicity activities of pistachio (Pistachia vera) green hull extract. Food Chem Toxicol. 2010 Jan;48(1):107-12. doi: 10.1016/j.fct.2009.09.023. Epub 2009 Sep 23. PMID: 19781589.
9. Aqili Alavi Shirazi MH. Makhzan al-adviyah. Tehran: Tehran University of Medical Sciences; 2008;p 590.
10. Zakariya' al-Razi AM. Stomach and esophagus diseases. In: Zaker ME. Al-Hawi Fi al-tibb. Tehran: Chogan; 2013. p. 207, 219, 229.
11. Tonekaboni MM. Tuhfat ul-Mumenin. Tehran: Nashre Shahr institute; 2007;p 323.
12. Ansari Shirazi AH. Ikhtiyarat Badi'i. Tehran: Pakhshe Razi 1992;p 325.
13. Sahil K, Sudeep B, Akanksha M. Standardization of medicinal plant materials. Int J Res Ayurveda Pharm. 2011; 2: 1100-9.
14. Adams RP. Identification of Essential Oil Components by Gas Chromatography/mass Spectrometry. 4.1. ed. USA: Allured Publishing Corporation; 2017.
15. Küsmenoglu S, Baser KHC, Özek T. Constituents of the essential oil from the hulls of Pistacia vera L. J Essen Oil Res. 1995;7(4):441-2.
16. Ozel M, Gögüs F, Hamilton J, Lewis A. The essential oil of Pistacia vera L. at various temperatures of direct thermal desorption using comprehensive gas chromatography coupled with time-of-flight mass spectrometry. Chromatographia. 2004;60:79-83.
17. Chahed T, Dhifi W, Hamrouni I, Msaada K, Bellila A, Kchouk ME, Marzouk B. Comparison of pistachio hull essential oils from different Tunisian localities. Ital J Biochem. 2007 Mar;56(1):35-9. PMID: 17511352.
18. Smeriglio A, Denaro M, Barreca D, et al. In Vitro Evaluation of the Antioxidant, Cytoprotective, and Antimicrobial Properties of Essential Oil from Pistacia vera L. Variety Bronte Hull. Int J Mol Sci. 2017;18(6):1212. Published 2017 Jun 6. doi:10.3390/ijms18061212
19. Chahed T, Dhifi W, Hosni K, Msaada K, Kchouk M, Marzouk B. Composition of Tunisian Pistachio hull essential oil during fruit formation and ripening. J Essen Oil Res. 2008;20:122-5.
Trends in Pharmaceutical Sciences
Volume 7, Issue 2
June 2021
Pages 105-110

Files

Share

How to cite

Statistics