Θέματα καλλιέργειας

ABSTRACT: The aim of the present work was to examine the changeable relationship between antioxidant activity and the phenolic content of dried pistachio hulls during Solid-State Fermentation (SSF) by Phanerochaete chrysosporium. Recently, in the literature, mobilization of phenolic antioxidants from soybean powders by Lentinus edodes has been reported [1]. P. chrysosporium, a well-studied white-rot fungus, was capable of producing lignin peroxidase (LiP) and manganese peroxidase (MnP) during the fermentation of pistachio hulls.

ABSTRACT: Pistachio (Pistacia vera L.; Anacardiaceae) is native of aride zones of Central and West Asia and distributed throughout the Mediterranean basin. In Italy, a pistachio cultivar of high quality is typical of Bronte (Sicily), an area around the Etna volcano, where the lava land and climate allow the production of a nut with intense green colour and aromatic taste, very appreciated in international markets. Pistachio nuts are a rich source of phenolic compounds, and have recently been ranked among the first 50 food products highest in antioxidant potential.

ABSTRACT: The fatty acid composition of waste products of Pistacia vera (pistachio tree) grown in Turkey was assayed. The waste products and various parts of the tree were classified as fresh leaves (FL), dried leaves (DL), stem (ST), branches, fresh skin of natural woody shell (unprocessed) (FSN), fresh kernel, and skin of processed woody shell. Gas chromatography-mass spectrometry data showed FSN, FL, DL and ST to be rich sources of fatty acids. In particular, FL contains a remarkable amount of linolenic acid (30.4?}3.28%).