The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period. Sausages were prepared using starter culture (Biobak K) and treated with three levels of PHE (500, 750 and 1,000 ppm). The results showed that PHE at concentrations of 500 ppm and 750 ppm decreased significantly (p < .05) the TBARS content of the sausage samples compared to control (without PHE). Moreover, PHE increased L* and a* value of samples during fermentation period but did not affect the color of samples during storage period. The PHE was also able to improve the chewiness and gumminess of the fermented sausage. Evaluation of microbial properties (total viable count, yeast and molds, lactic acid bacteria, staphylococci and Enterobacteriaceae) also showed that antimicrobial activity of PHE in fermented sausage.

Polyphenolic compounds (present in different parts of the plant) have beneficial properties such as antioxidant and inhibition of key enzymes. In this research, antioxidant and anti‐lipase activity of pistachio green hull (PGH) extract was investigated. Fractionation of PGH on Sephadex LH‐20 furnished a tannin enriched fraction with higher antioxidant activity respect to that of the extract and of the non‐tannin fraction. UHPL/MS2 analyses showed the presence of phenolic compounds including galloyl‐O‐hexoside, galloyl‐shikimic acid, galloylquinic acid, and gallic acid in tannin fraction. PGH‐extract was an un‐competitive inhibitor against porcine pancreatic lipase so that its IC50 value was 2.26 mg/ml. In the same phenol amount (490 µg), anti‐lipase activity of the tannin fraction was also more than non‐tannin fraction and crude PGH‐extract. This is probably due to the presence of some active polyphenolic compounds such as gallic acid. Practical applications Pistachio is native to the arid regions of Central and West Asia including Iran. The green hull is main by‐product of pistachio industry that has numerous phenolic compounds. Our results showed that the pistachio green hull extract has antioxidant and anti‐lipase activity and these activities in its tannin fraction were higher than non‐tannin fraction. Therefore, the PGH extract and its tannin fraction can be used as potential substitutes of anti‐obesity drugs. This allows the use of pistachio processing waste and reduces the amount of waste.

The objective of this study was to determine the fat and water-soluble vitamins contents (A, E, D, K, B 1 , B 2 , B 6 , B 12 , niacin, biotin, ascorbic, folic and pantethonic acids; in mg kg À1 fresh weight) lost during frozen storage (À24°C) in time intervals of 0, 1, 2, 3 and 4 months. Studied species included: Liza aurata (golden grey mullet), Cyprinus carpio (common carp), Clupeonella cultriventris caspia (common kilka or sprat), Rutilus frisii kutum (Caspian kutum) and Sander lucioperca (pike perch). Results showed that A, D and K vitamin losses occurred in all samples during storage, but no statistically significant differences were observed. Vitamin E losses under frozen conditions were significant in common kilka, Caspian kutum and pike perch, however, not in golden grey mullet or common carp. A decrease in vitamin C was significant in all fish species, but there were no significant decreases in other water-soluble vitamins (B 1 , B 2 , B 6 , B 12 , niacin, folic acid, pantothenic acid, biotin). U.S.

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