Analysis of Mount Atlas mastic smoke: a potential food preservative.
Pistacia terebinthus L. smoke has been used traditionally in Iran as disinfectant and air purifier. Smoke was collected by a simple method, and the chemical constituents and antimicrobial activity of the smoke were analyzed. The chemical constituents of the smoke were alpha-pinene (65.1%), limonene (11.5%) and allo-ocimene (2.8%). The non polar phase of smoke noticeably inhibited the growth of different microorganisms. MIC test shows that non polar fraction of smoke can inhibit the growth of some bacteria. The results indicating that the properties of the smoke as a flavoring and preservative agent could be a potential subject for future studies.
Department of Pharmacognosy and Traditional Pharmacy, Faculty of Pharmacy, Shiraz University of Medical Sciences, Pharmaceutical Sciences Research Center, Shiraz, Iran. mohaghegh@sums.ac.ir
Abdolali
A
Mohagheghzadeh
Pouya
P
Faridi
Younes
Y
Ghasemi
D005520:Food Preservatives / Q000737:chemistry*; D008826:Microbial Sensitivity Tests; D009822:Oils, Volatile / Q000737:chemistry*; D027927:Pistacia / Q000737:chemistry*; D012906:Smoke / Q000032:analysis*
D005520:Food Preservatives; D009822:Oils, Volatile; D012906:Smoke