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

Table 2

Phytochemical contents in pistachio hull samples extracted by hexane, acetonitrile, acetone, and water.

TPC (mg GAE/g)

TFC (mg QE/g)

TTC (mg CE/100 g)

TAC (µg cyanidin-3-O- glucoside/g)

HEX

ACTN

ACN

Water

HEX

ACTN

ACN

Water

HEX

ACTN

ACN

Water

HEX

ACTN

ACN

Water

Sfax (S)

97.54 ± 1.8^aA

100.57 ± 4.81^aA

111.25 ± 3.24^aB

132.14 ± 6.62^aC

7.25 ± 0.33^aA

12.11 ± 0.58^aB

10.14 ± 0.47^aAB

18.07 ± 0.89^aC

31.89 ± 1.49^aA

35.31 ± 1.58^aB

40.27 ± 1.98^aC

46.24 ± 2.14^aD

18.21 ± 0.71^aA

21.89 ± 0.77^aB

28.94 ± 0.69^aC

27.21 ± 1.26^aC

Sidi Bouzid (SB)

141.21 ± 4.33^cA

145.24 ± 5.19^bA

161.66 ± 6.64^abB

197.25 ± 6.15^cC

12.29 ± 0.59^bA

17.52 ± 0.87^bC

15.45 ± 0.75^bB

20.93 ± 0.98^bD

39.25 ± 1.79^bA

45.11 ± 1.58^bB

55.84 ± 1.22^bC

62.45 ± 2.94^bD

25.58 ± 0.94^bA

31.67 ± 1.22^bB

29.24 ± 1.42^aB

36.28 ± 1.78^bC

Gafsa (G)

120.12 ± 3.28^bA

167.66 ± 4.91^cB

179.35 ± 8.14^bC

182.11 ± 7.21^bC

11.26 ± 0.55^bA

18.00 ± 0.64^bC

15.54 ± 0.74^bB

23.29 ± 0.85^cD

40.14 ± 1.21^bA

45.55 ± 1.52^bB

68.24 ± 1.70^cC

79.06 ± 2.46^cD

24.1 ± 0.52^bA

35.29 ± 1.11^bB

33.4 ± 1.61^bB

40.98 ± 1.26^cC

Values with a different letter (a–c) within a column of the same extraction solvent are significantly different (); values with a different letter (A–C) within a row of the phytochemical content are significantly different (); ± standard deviation of three replicates. HEX: hexane; ACTN: acetone; ACN: acetonitrile; TPC: total phenolic content; TFC: total flavonoid contents; TTC: total tannin contents; TAC: total anthocyanins contents.