What question did this study set out to answer?

To identify the chemical constituents of essential oil extracted from pistachio (Pistacia vera L.) gum and evaluate its antimicrobial effectiveness against diverse bacteria and pathogenic yeasts.

May 14, 2004Journal of Agricultural and Food Chemistry

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

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Authors

MAMehmet Hakkı AlmaUniversity of Turku SNSiegfried NitzTechnical University of Munich HKHubert KollmannsbergerWeihenstephan-Triesdorf University of Applied Sciences

Discussion

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Overview

In vitro analysis reveals strong antifungal and moderate antibacterial activity of pistachio gum essential oil, highlighting its potential as a natural yeast inhibitor.

Key Points

To identify the chemical constituents of essential oil extracted from pistachio (Pistacia vera L.) gum and evaluate its antimicrobial effectiveness against diverse bacteria and pathogenic yeasts.
Extracted essential oil from Pistacia vera L. gum via hydro-distillation and characterized chemical constituents using GC and GC-MS.
Assessed antimicrobial activity against 13 bacterial species and 3 pathogenic yeast strains using agar-disk diffusion and minimum inhibitory concentration (MIC) assays.
Monoterpenes constituted 89.67% of the oil, predominantly alpha-pinene (75.6%), beta-pinene (9.5%), trans-verbenol (3.0%), camphene (1.4%), trans-pinocarveol (1.20%), and limonene (1.0%).
The oil exhibited concentration-dependent inhibition against 9 bacterial strains and all 3 pathogenic yeast strains.
Yeasticidal activity surpassed the standard antifungal nystatin, whereas antibacterial activity remained lower than ampicillin sodium and streptomycin sulfate.

Cite This Study

Alma et al. (2004) studied this question.

synapsesocial.com/papers/69d72a2e236f4746d4563c08 https://doi.org/10.1021/jf040014e

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May 14, 2004Journal of Agricultural and Food Chemistry

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

View Full Paper

Ask AI

Bookmark

Authors

MAMehmet Hakkı AlmaUniversity of Turku SNSiegfried NitzTechnical University of Munich HKHubert KollmannsbergerWeihenstephan-Triesdorf University of Applied Sciences

Discussion

Member takes

Overview

In vitro analysis reveals strong antifungal and moderate antibacterial activity of pistachio gum essential oil, highlighting its potential as a natural yeast inhibitor.

Key Points

To identify the chemical constituents of essential oil extracted from pistachio (Pistacia vera L.) gum and evaluate its antimicrobial effectiveness against diverse bacteria and pathogenic yeasts.
Extracted essential oil from Pistacia vera L. gum via hydro-distillation and characterized chemical constituents using GC and GC-MS.
Assessed antimicrobial activity against 13 bacterial species and 3 pathogenic yeast strains using agar-disk diffusion and minimum inhibitory concentration (MIC) assays.
Monoterpenes constituted 89.67% of the oil, predominantly alpha-pinene (75.6%), beta-pinene (9.5%), trans-verbenol (3.0%), camphene (1.4%), trans-pinocarveol (1.20%), and limonene (1.0%).
The oil exhibited concentration-dependent inhibition against 9 bacterial strains and all 3 pathogenic yeast strains.
Yeasticidal activity surpassed the standard antifungal nystatin, whereas antibacterial activity remained lower than ampicillin sodium and streptomycin sulfate.

Cite This Study

Alma et al. (2004) studied this question.

synapsesocial.com/papers/69d72a2e236f4746d4563c08 https://doi.org/10.1021/jf040014e

Also Consider

Synapse has enriched one closely related paper. Consider it for comparative context:

1Chemical Composition and Antimicrobial Action of the Essential Oils of<i>Salvia desoleana</i>and<i>S. sclarea</i>1999 · 97 citations

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