Chemical investigation and antimicrobial properties of mastic water and its major constituents

Paraschos, S.; Magiatis, Prokopios; Gousia, Panagiota; Εconomou, Vangelis; Sakkas, Hercules; Papadopoulou, Chrissanthy; Skaltsounis, Alexios‐Léandros

doi:10.1016/j.foodchem.2011.05.043

Cited by 38 publications

(27 citation statements)

References 19 publications

(20 reference statements)

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“…In the present study, olive leaf extracts showed no significant activity against Candida species, while they exhibited antifungal potency against Aspergillus niger; this finding was in agreement with previous research [12]. Also, several reports have demonstrated the antimicrobial properties of olive leaf extracts, considering their high phenolic content [13, 14].…”

Section: Discussionsupporting

confidence: 93%

“…On the other hand, the MIC values against other bacteria (i.e., Bacillus cereus , Staphylococcus aureus , Enterococcus faecalis , Proteus vulgaris , E. coli , and Salmonella typhimurium ) were ≥ 16 mg/ml. These findings revealed that olive leaf extracts could be used in medicine, pharmaceutical industries, and food products as natural antimicrobial food additives [18]. …”

Section: Discussionmentioning

confidence: 99%

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In vitro antifungal properties of Pistacia atlantica and olive extracts on different fungal species

et al. 2015

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Background and Purpose: Pistacia atlantica, which belongs to the Anacardiaceae family, grows in the Zagrossian region of Iran. The aim of this study was to evaluate the antifungal properties of Pistacia atlantica and olive leaf extracts against different fungal species.Materials and Methods:In this study, we assessed the activities of olive leaf extracts and Pistacia atlantica leaf and fruit extracts against Candida species, including C. albicans, C. glabrata, C. tropicalis, and C. krusei. In addition, antifungal activities against three filamentous species, i.e., Aspergillus niger, Aspergillus flavus, and Aspergillus fumigates, were assessed, using the agar-well diffusion method. Results:The minimal inhibitory concentrations (MICs) values of fruit and leaf extracts from Pistacia atlantica ranged 6.25-12.5 mg ml-1 and 6.25-25 mg ml-1 against the tested Candida and Aspergillus species, respectively. The olive leaf extracts showed no activity against Candida species or Aspergillus flavus, while they exhibited antifungal potency against Aspergillus niger and Aspergillus fumigatus (MIC: 12.5-25 mg/ml). The MICs of the mixture of selected extracts ranged from 6.25 to 25 mg/ml.Conclusion:Based on the results, the ethanolic extracts of the selected plants exhibited antifungal potency against the tested fungi and could be used as natural antifungal agents.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

In vitro antifungal properties of Pistacia atlantica and olive extracts on different fungal species

et al. 2015

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“…It is a 100% natural aqueous extract that contains all the water soluble components of mastic gum as well as a small amount (0.5–1% v/v) of mastic oil [data from Chios Mastiha Growers’ Association, CMGA]. Its major identified compounds are verbenone, α-terpineol, trans-p-menth-2-ene-1,8-diol, cis-p-menth-2-ene-1,8-diol, linalool, β-phellandrenol and trans-pinocarveol [29]. With the exception of a recent study on its chemical composition and its antimicrobial activities against Escherichia coli , Staphylococcus aureus and Candica spp.…”

Section: Introductionmentioning

confidence: 99%

“…With the exception of a recent study on its chemical composition and its antimicrobial activities against Escherichia coli , Staphylococcus aureus and Candica spp. [29], data on the biological properties of this low-cost product of mastic resin do not exist.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Genotoxic and Antigenotoxic Effects of Chios Mastic Water by the In Vitro Micronucleus Test on Human Lymphocytes and the In Vivo Wing Somatic Test on Drosophila

et al. 2013

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Chios mastic gum, a plant-derived product obtained by the Mediterranean bush Pistacia lentiscus (L.) var. chia (Duham), has generated considerable interest because of its antimicrobial, anticancer, antioxidant and other beneficial properties. Its aqueous extract, called Chios mastic water (CMW), contains the authentic mastic scent and all the water soluble components of mastic. In the present study, the potential genotoxic activity of CMW, as well as its antigenotoxic properties against the mutagenic agent mitomycin-C (MMC), was evaluated by employing the in vitro Cytokinesis Block MicroNucleus (CBMN) assay and the in vivo Somatic Mutation And Recombination Test (SMART). In the former assay, lymphocytes were treated with 1, 2 and 5% (v/v) of CMW with or without MMC at concentrations 0.05 and 0.50 µg/ml. No significant micronucleus induction was observed by CMW, while co-treatment with MMC led to a decrease of the MMC-induced micronuclei, which ranged between 22.8 and 44.7%. For SMART, larvae were treated with 50 and 100% (v/v) CMW with or without MMC at concentrations 1.00, 2.50 and 5.00 µg/ml. It was shown that CMW alone did not modify the spontaneous frequencies of spots indicating lack of genotoxic activity. Τhe simultaneous administration of MMC with 100% CMW led to considerable alterations of the frequencies of MMC-induced wing spots with the total mutant clones showing reduction between 53.5 and 74.4%. Our data clearly show a protective role of CMW against the MMC-induced genotoxicity and further research on the beneficial properties of this product is suggested.

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“…Since this material has a low solubility in water, it has been reported that it needs a stabilizer in the formulation to make a synthetic protein network in the pizza cheese, thus stabilized mastic gum is a filler in the obtained network [5]. In the material engineering science, it is proven that the application of a hard polymeric material as a filler in a scattered phase inside a matrix, may strengthen the mechanical properties of composite materials and this strength depends on the volume and shape of these hard particles [6]. Hence, in the present study, the possibility of using mastic gum and inulin in the production of low-fat cream was explored.…”

Section: Introductionmentioning

confidence: 99%

Effect of Mastic Gum and Inulin Incorporation on Physical and Sensory Properties of Low Fat Cream

Poodineh¹,

Prakash²

2018

J Food Chem Nanotechol

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The aim of this study was to investigate the use of mastic gum and inulin as a fat replacer in the production of low fat cream. Mastic gum (in proportions of 0.2, 0.5, and 0.8 wt./vol.%) in combination with inulin (in proportions of 1.2, 1.6, and 2.0 wt./vol.%) was added to the low fat cream network (in proportions of 18, 19, and 20%) and its effect on rheological and sensory properties was evaluated using response surface method. The results showed that addition of 0.8% mastic gum, 1.6% inulin, at 20% cream concentration significantly improved rigidity and consistency in product and maintained stability during storage. For industrial application, an optimized sample (standardized using Design Expert Software for numerical optimization with concentration of 0.68% mastic gum, 1.88% inulin and 19.8% cream) was compared with the commercial low-fat sample for textural and sensory quality. The results showed that the optimized low fat cream formula was suitable for industrial production with improved textural and organoleptic quality as well as shelf life.

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Chemical investigation and antimicrobial properties of mastic water and its major constituents

Cited by 38 publications

References 19 publications

In vitro antifungal properties of Pistacia atlantica and olive extracts on different fungal species

In vitro antifungal properties of Pistacia atlantica and olive extracts on different fungal species

Evaluation of the Genotoxic and Antigenotoxic Effects of Chios Mastic Water by the In Vitro Micronucleus Test on Human Lymphocytes and the In Vivo Wing Somatic Test on Drosophila

Effect of Mastic Gum and Inulin Incorporation on Physical and Sensory Properties of Low Fat Cream

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