Essential oil composition of the turpentine tree (Pistacia terebinthus L.) fruits growing wild in Turkey

Chemical Composition, Antibacterial and Insecticidal Activities of the Essential Oil from the Pistacia terebinthus L. Spp. Palaestina (Boiss.) (Anacardiaceae)

“…Until now, no quantitative and qualitative results in the EO analysis of the P. terebinthus leaves grown in the Eastern Mediterranean part of Turkey have been undertaken. The chemical composition of the EO in mature fruits and crude gum was in agreement with the earlier reports of Papageorgiou et al (1999) and Ozcan et al (2009). Some literature are available on the chemical composition of the oils extracted from the leaves, fruits and gum of this species.…”

“…The EO of P. terebinthus L. mature fruit obtained from Osmaniye (Turkey) region varied quantitatively in the amount of limonene (26.1%), a-pinene (24.3%) and sabinene (12.0%) chemotypes (Ozcan et al 2009). Until now, no quantitative and qualitative results in the EO analysis of the P. terebinthus leaves grown in the Eastern Mediterranean part of Turkey have been undertaken.…”

“…EOs from different plant species possess ovicidal, larvicidal, repellent and deterrent properties against various insect species (Shaaya et al 1991;Isman 2000). The EOs of the Chios gum, leaves and mature fruits of P. terebinthus were chemically characterized earlier using the gas chromatography (GC)/mass spectrometry (MS) analyses (Papageorgiou et al 1999;Duru et al 2003;Ozcan et al 2009). The EOs of the Chios gum, leaves and mature fruits of P. terebinthus were chemically characterized earlier using the gas chromatography (GC)/mass spectrometry (MS) analyses (Papageorgiou et al 1999;Duru et al 2003;Ozcan et al 2009).…”

Survey of ex situ fruit and leaf volatiles from several Pistacia cultivars grown in California

“…Compare this relative ratio with the current ex situ pistachio volatile study and the total occurrences of 19 monoterpenes to 14 sesquiterpenes; however, for the species listed in Table 1, the comparative total amounts are ca 18:1 monoterpenes to sesquiterpenes, based on the integration of relative peak areas. These estimated differences between terpenoid emissions from pistachios appear to be mirrored in the diverse number of reports regarding the EO content of various Pistacia species 6, 12, 17–20. However, ongoing research of the actual ambient volatile emission patterns and differences between pistachio and almond may soon provide researchers with more evidence of the native volatile bouquets that insect pests are encountering during host finding.…”

Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC–TOF/MS

“…It has attracted the attention of researchers because of its antioxidant (Topçu et al, 2007), anti-inflammatory, antipyretic and antiseptic (Baytop, 1984) properties and the oil content of its seeds (Marcopoulos, 1965;Matthäus & Özcan, 2006). There are many reports of the composition of P. terebinthus volatiles, whether obtained from the whole fruits (Matthäus & Özcan, 2006;Özcan, Tzakou, & Couladis, 2009), flowers (Couladis, Özcan, Tzakou, & Akgül, 2003), or from its leaves and twigs (Kıvçak, Akay, Demirci, & Bas ßer, 2004).…”