title: Chemical composition, antioxidant and antibacterial properties of Bene (Pistacia atlantica subsp. mutica) hull essential oil.
abstract: The tree Pistacia atlantica subsp. mutica, namely Bene, is widely distributed in Iranian mountains. Recent studies revealed that the oil of Bene was stable, even more stable than sesame oil, with antioxidant properties. This can give versatile applications for the oil. The volatile composition of this oil has not chemically been investigated so far. In this study, sixty three compounds were identified in the essential oil (EO) of Bene hull. The major components were determined to be α-pinene (20.8 %), camphene (8.4 %), β-myrcene (8.2 %) and limonene (8 %). Antioxidant activities of the essential oil from Bene hull were evaluated by using 2,2'- diphenyl-1-picrylhydrazyl (DPPH) free radical-scavenging, ferric reducing antioxidant power (FRAP), β-carotene bleaching test, thiobarbituric acid reactive species (TBARS) and Rancimat assays. The Bene essential oil exhibited significant antioxidant activities in FRAP and TBARS assays as compared with positive controls. In addition, the oil was evaluated for its antimicrobial activity against both Gram positive (Staphylococcus aureus) and Gram negative (Escherichia coli) bacteria. It showed significant antibacterial activities against S. aureus and E. coli with minimum inhibitory concentration (MIC) values of 6 and 12.5 μg/mL, respectively.
authors.affiliation: Faculty of Agriculture, Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
authors.forename: Mitra
authors.initials: M
authors.lastname: Rezaie
authors.affiliation: Faculty of Agriculture, Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
authors.forename: Reza
authors.initials: R
authors.lastname: Farhoosh
authors.affiliation: Faculty of Agriculture, Department of Food Science and Technology, Ferdowsi University of Mashhad, P.O. Box: 91775-1163, Mashhad, Iran.
authors.forename: Ali
authors.initials: A
authors.lastname: Sharif
authors.affiliation: Department of Pharmacognosy, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
authors.forename: Javad
authors.initials: J
authors.lastname: Asili
authors.affiliation: Biotechnology Research Center, School of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
authors.forename: Mehrdad
authors.initials: M
authors.lastname: Iranshahi
keywords: Antibacterial activity; Antioxidant activity; FRAP; Pistachio; Rancimat