. 2018 Dec 3;7(1):356–366. doi: 10.1002/fsn3.900

Table 2.

Phenolic compounds of solvent and enzymatic extracts of pistachio green hull^a

Compounds	Retention time (min)	λ_max	Non‐enzymatic extraction	Enzymatic extraction
Compounds	Retention time (min)	λ_max	Non‐enzymatic extraction	Pectinase	Cellulase	Tannase	CPT^b
Phloroglucinol	4.44	268	9.40 ± 0.05	28.82 ± 0.07	35.71 ± 0.06	n.d.	n.d.^c
Gallic acid	5.33	268	26.20 ± 0.80	5.70 ± 0.02	4.69 ± 0.01	68.61 ± 0.71	121.10 ± 3.40
Protocatechuic acid	10.38	260	0.30 ± 0.05	n.d.	n.d.	n.d.	n.d.
Catechin	21.91	280	1.20 ± 0.02	n.d.	n.d.	n.d.	n.d.
Vanillic acid	24.41	260	1.28 ± 0.08	n.d.	n.d.	n.d.	n.d.
Naringin	52.40	280	1.40 ± 0.07	n.d.	2.21 ± 0.09	n.d.	n.d.

^aData are expressed as mg/g dry extract powder and they are means ± SD (n = 3); ^bCPT: Cellulase + Pectinase + Tannase; ^cn.d.: not detected.