Chemical Composition and Antimicrobial Activity of the Essential Oils from the Gum of Turkish Pistachio (Pistacia vera L.)

Abstract

The essential oil from the gum of Pistachio (Pistacia vera L. (Anacardiaceae)) grown in Turkey was obtained by the hydro-distillation method, and its chemical composition was analyzed by GC and GC-MS. Moreover, the antimicrobial activities of the oil against the growth of 13 bacteria and 3 pathogenic yeasts were evaluated using the agar-disk diffusion and minimum inhibitory concentration (MIC) methods. The results showed that the essential oil contained about 89.67% monoterpenes, 8.1% oxygenated monoterpenes and 1.2% diterpenes. alpha-Pinene (75.6%), beta-pinene (9.5%), trans-verbenol (3.0%), camphene (1.4%), trans-pinocarveol (about 1.20%), and limonene (1.0%) were the major components. The antimicrobial results showed that the oil inhibited nine bacteria and all the yeasts studied, and the activities were considerably dependent upon concentration and its bioactive compounds such as carvacrol, camphene, and limonene. Moreover, the essential oil of the gum was found to be more effective yeastcide than Nystatin, synthetic yeastcide. Furthermore, the antibacterial activities of the oil were lower than those of standard antibiotics, ampicillin sodium, and streptomycine sulfate under the conditions studied.

The effect of commercial enzyme preparation-assisted maceration on the yield, quality, and bioactivity of essential oil from waste carrot seeds (<em>Daucus carota</em> L.)

“…The lower activity of OeB against bacteria in the genus Staphylococcus is associated with a significantly reduced content of camphene and linalool, which are compounds with high biostatic activity (Alma et al, 2004;Soković et al, 2010). Their reduced content may also lower the activity of the essential oil from carrot seeds pretreated with Esperase ® against Gram-negative bacteria.…”

Anatomia e histoquímica das estruturas secretoras do caule de Spondias dulcis Forst. F. (Anacardiaceae)

“…A presença de óleos essenciais na goma de espécies de Anacardiaceae já foi relatada, com ênfase em suas propriedades antimicrobianas (ALMA et al, 2004).…”

Effect of the hydroalcoholic extract of pistachio on avoidance learning in male Wistar rats

“…For example, it was suggested that the kernel of P. vera is a tonic for the heart, liver, stomach, and brain. Fruits of P. atlantica, P. khinjuk, and P. terebinthus were used to treat liver, kidneys, heart, and respiratory system disorders, and their gum for wound healing and treatment of brain and gastrointestinal disorders (23,24). Furthermore, other beneficial effects of pistachios include antiseptic, antimicrobial, antidiabetic, anti-inflammatory, anti-nociceptive, anti-hepatotoxic, and anticancer effects (25).…”