Work

Valorization of Pistacia vera By‐Products: Monthly Variation of Bioactive Compounds and Biological Activities

Year: 2026

Type: article

Abstract: Pistacia vera (P. vera) by-products, particularly leaves and fruit hulls, are largely discarded during processing despite their phytochemical richness. This study investigated monthly variations in phenolic and flavonoid contents, fatty acid composition, antioxidant capacity, and antimicrobial activity in P. vera leaves and fruit hulls collected from May to November. Both tissues were rich in phenolic and flavonoid compounds, with the highest levels observed in spring. Antioxidant activity, assessed by DPPH and FRAP assays, followed a similar monthly pattern. Polyunsaturated fatty acids, mainly linoleic and α-linolenic acids, predominated in both tissues. Fruit hulls exhibited greater monthly variation in linoleic acid than leaves. In hulls, oleic acid was predominantly negatively associated with antioxidant parameters, whereas linoleic acid showed positive associations; these tissue-specific patterns are considered preliminary observations. Inhibition zones reached 28-31 mm against Serratia marcescens and Micrococcus luteus, with MIC values of 8-32 mg/mL. Leaf extracts showed higher antibacterial activity than hull extracts. These findings highlight P. vera by-products as potential sources of bioactive compounds and provide preliminary information for identifying favorable harvest periods, although industrial feasibility was not evaluated.

Source: Chemistry & Biodiversity

DOI: 10.1002/cbdv.71846

Authors: Fatma Dagli, Nazan Comlekcioglu

Institution: Kahramanmaraş Sütçü İmam University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry (medical)

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,880