Valorization of Pistacia vera By‐Products: Monthly Variation of Bioactive Compounds and Biological Activities
- 1Department of Biology Faculty of Science Kahramanmaras Sutcu Imam University Kahramanmaras Turkiye
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.
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BibTeX
@article{dagli2026valorization,
title = {{Valorization of Pistacia vera By‐Products: Monthly Variation of Bioactive Compounds and Biological Activities}},
author = {Fatma Dagli and Nazan Comlekcioglu},
journal = {Chemistry \& Biodiversity},
year = {2026},
month = oct,
doi = {10.1002/cbdv.71846},
url = {https://doi.org/10.1002/cbdv.71846},
note = {CC BY 4.0},
}
RIS
TY - JOUR
TI - Valorization of Pistacia vera By‐Products: Monthly Variation of Bioactive Compounds and Biological Activities
AU - Fatma Dagli
AU - Nazan Comlekcioglu
PY - 2026
DA - 2026/10/27
JO - Chemistry & Biodiversity
DO - 10.1002/cbdv.71846
UR - https://doi.org/10.1002/cbdv.71846
AB - 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.
SN - 1612-1872
SN - 1612-1880
ER -