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<p>This study evaluated the efficiency of various extraction methods for tannin recovery from pistachio soft hulls and assessed the antimicrobial activity of the resulting extracts. Two pistachio varieties (Ahmetaga and Ohadi) were selected. Tannin extraction methods, including Soxhlet extraction (SE), sonication (S), maceration (M), decoction (D), percolation (P), and microwave-assisted extraction (MAE), were investigated. The antimicrobial activity of high-tannin extracts was evaluated using phenol coefficient tests. The highest tannin content from Ahmetaga pistachio soft hulls was achieved using MAE (68.86 ± 0.25&#xa0;µg. mL<sup>−1</sup>) and S (58.52 ± 11.90&#xa0;µg. mL<sup>−1</sup>). For Ohadi pistachio soft hulls, the highest yield was obtained via hydroalcoholic percolation (HAP) (73.07 ± 6.69&#xa0;µg.mL<sup>−1</sup>), followed by acetone Soxhlet extraction (AcSE) (70.09 ± 4.46&#xa0;µg.mL<sup>−1</sup>) and maceration (M) (67.46 ± 0.74&#xa0;µg.mL<sup>−1</sup>). The highest Phenol Coefficient (PC = 2) was achieved for the Ohadi extract produced by the M method. There was a statistically significant variation in tannin content based on both the pistachio cultivar and the extraction method employed (<i>P</i> &lt; 0.05). Ohadi extracts exhibited superior tannin contents (73.06 ± 6.69&#xa0;µg. mL<sup>−1</sup>) compared to the Ahmetaga cultivar. Specifically, the extracts obtained via M and HAP methods from Ohadi soft hulls contained higher concentrations of tannins than the corresponding extracts prepared from Ahmetaga hulls.</p> Graphical Abstract <p></p>

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Influence of Extraction Method and Cultivar on Tannin Yield and Antimicrobial Activity from Pistachio vera L. Soft Hulls

  • 期刊论文

  • 发表日期：

    2026年5月14日

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  • Firouzeh Nabizadeh,
  • Rahele Zareshahi,
  • Tannaz Nasiri,
  • Fahimeh Teimouri

摘要

This study evaluated the efficiency of various extraction methods for tannin recovery from pistachio soft hulls and assessed the antimicrobial activity of the resulting extracts. Two pistachio varieties (Ahmetaga and Ohadi) were selected. Tannin extraction methods, including Soxhlet extraction (SE), sonication (S), maceration (M), decoction (D), percolation (P), and microwave-assisted extraction (MAE), were investigated. The antimicrobial activity of high-tannin extracts was evaluated using phenol coefficient tests. The highest tannin content from Ahmetaga pistachio soft hulls was achieved using MAE (68.86 ± 0.25 µg. mL−1) and S (58.52 ± 11.90 µg. mL−1). For Ohadi pistachio soft hulls, the highest yield was obtained via hydroalcoholic percolation (HAP) (73.07 ± 6.69 µg.mL−1), followed by acetone Soxhlet extraction (AcSE) (70.09 ± 4.46 µg.mL−1) and maceration (M) (67.46 ± 0.74 µg.mL−1). The highest Phenol Coefficient (PC = 2) was achieved for the Ohadi extract produced by the M method. There was a statistically significant variation in tannin content based on both the pistachio cultivar and the extraction method employed (P < 0.05). Ohadi extracts exhibited superior tannin contents (73.06 ± 6.69 µg. mL−1) compared to the Ahmetaga cultivar. Specifically, the extracts obtained via M and HAP methods from Ohadi soft hulls contained higher concentrations of tannins than the corresponding extracts prepared from Ahmetaga hulls.

Graphical Abstract