The processing of pistachios results in the generation of a substantial byproduct in the form of underutilized pistachio green hulls. This study aims to identify the most effective strategies for extracting beneficial phenolic compounds from these hulls. The impact of blanching, harvest timing, solvent concentration, and extraction methods on the extraction process was meticulously investigated. The pistachio green hulls were harvested at varying maturation stages during July, August, and September, with blanching achieved through heating the hulls at 80°C for 6 minutes. Extraction procedures involved the use of 100%, 75%, and 50% methanol concentrations, employing techniques such as percolation, Soxhlet, ultrasonic-assisted, and microwave-assisted extraction methods. Quantification of the total phenolic content was conducted using the Folin-Ciocalteu assay. The highest phenolic content was observed in green hulls harvested pre-maturity in July (1887.75mg GAE per 100g), surpassing the content from August and September harvests significantly. Blanching led to a 12% increase in phenolic yield compared to unblanched green hulls. Extraction using 50% methanol resulted in a 46% higher phenolic content compared to 100% methanol extraction. Among the extraction techniques, microwave-assisted extraction demonstrated the highest phenolic yield (3085.30mg GAE per 100g), outperforming other methods significantly. Percolation duration of 5 hours was identified as optimal. These results underscore the significant influence of early harvesting, blanching pretreatment, moderate solvent concentrations, and microwave irradiation in optimizing phenolic extraction from pistachio green hulls. The findings put forth novel insights into the sustainable utilization of abundant pistachio byproducts for the extraction of health-promoting antioxidants. تفاصيل المقالة

Soil salinity significantly limits crop productivity. This study explores the role of the mycorrhizal fungus Rhizophagus irregularis (Ri) in enhancing the antioxidant system and pigment concentrations in almond plants (Prunus dulcis) under salinity stress, aiming to reduce salt-induced toxicity and offer potential solutions for saline agriculture. The experiment used almond seeds grown under varying salinity levels (0, 25, 50, and 100 mM NaCl) and Ri inoculation. Parameters including root colonization percentage, growth parameters, plant pigment concentrations, and antioxidant enzyme activity were analyzed. Results revealed that salinity significantly impacted all parameters, with a notable reduction in both wet and dry weights of shoots and roots as salinity increased. Shoot dry weight decreased from 1.87 g to 0.58 g in Ri plants and from 1.39 g to 0.60 g in non-Ri plants as salinity increased from 0 to 100 mM NaCl. Additionally, root colonization by Ri showed a significant decrease from 47.12% under non-saline conditions to 8.23% under high salinity (100 mM NaCl). Ri treatment had a significant effect on several parameters except for carotenoid levels and catalase enzyme activity. For instance, Ri inoculation resulted in increased chlorophyll levels (from 3.57 mg g-1 to 4.78 mg g-1 in control plants and from 1.58 mg g-1 to 2.21 mg g-1 under high salinity) and flavonoid quantities (from 4.78 mg g-1 to 5.80 mg g-1 in control plants and from 6.46 mg g-1 to 6.68 mg g-1 under high salinity) compared to non-inoculated plants, irrespective of salinity conditions. The data also demonstrated that salinity was the primary determinant of catalase enzyme activity in both shoot and root tissues, with a corresponding increase in catalase activity as salinity increased. For instance, shoot catalase activity increased from 1.30 mg protein min-1 to 2.35 mg protein min-1 in Ri plants and from 1.16 mg protein min-1 to 2.24 mg protein min-1 in non-Ri plants with increasing salinity. In conclusion, Ri inoculation can potentially mitigate the adverse effects of salinity in almond plants by enhancing certain growth parameters and antioxidant activity, as indicated by the statistically significant interactions between salinity and Ri. تفاصيل المقالة