Tunisian Pistachio Hull Extracts: Phytochemical Content, Antioxidant Activity, and Foodborne Pathogen Inhibition

Figure 2

(a). Biplot representation on the factor plane (PC1–PC2) showing vector distribution of phytochemical contents (TPC, TFC, TTC, and TAC), antioxidant (DPPH and ABTS), and antifoodborne bacteria (anti-S. aureus, anti-L. monocytogenes, anti-B. cereus, anti-S. enterica, anti-E. coli, and anti-P. aeruginosa) activities within score plot of the pistachio hull samples extracted with hexane, acetonitrile, acetone, and water. (b). HCA of phytochemical contents, antioxidant activity, and antifoodborne bacterial activities of different pistachio hull samples extracted with hexane, acetonitrile acetone, and water. (c). Heat map of phytochemical contents, antioxidant activity, and antifoodborne bacterial activities of different pistachio hull samples extracted with hexane, acetonitrile, acetone and water.

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