In vitro antimicrobial activity of Pistacia lentiscus L. edible oil and phenolic extract

• Published in: Natural product research Vol. 29; no. 6; pp. 565 - 570
• Main Authors: Mezni, F., Aouadhi, C., Khouja, M.L., Khaldi, A., Maaroufi, A.
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 19-03-2015
• Subjects: Anti-Bacterial Agents; Anti-Bacterial Agents - pharmacology; antibacterial activity; antifungal activity; Antifungal Agents; Antifungal Agents - pharmacology; Aspergillus niger; Aspergillus niger - drug effects; Botanics; edible oil; Fruit; Fruit - chemistry; Life Sciences; Microbial Sensitivity Tests; Oils, Volatile; Oils, Volatile - pharmacology; phenolic extract; Phenols; Phenols - chemistry; Phytopathology and phytopharmacy; Pistacia; Pistacia - chemistry; Pistacia lentiscus; Plant Oils; Plant Oils - pharmacology; Staphylococcus aureus; Staphylococcus aureus - drug effects; Tunisia; Vegetal Biology; Tunisia; antibacterial activity; Pistacia lentiscus; phenolic extract; antifungal activity; edible oil
• ISSN: 1478-6419; 1478-6427; 1029-2349
• DOI: 10.1080/14786419.2014.952232

Pistacia lentiscus L. is known in some Tunisian forest area by its fixed oil used in traditional medicine as an antiseptic product. This investigation is the first to study the antimicrobial activity of P.lentiscus edible oil and its phenolic extract. Oil was extracted from fruits harvested from six provenances located in Tunisia. The antimicrobial activity was tested using disc diffusion assay and the broth dilution method. Kbouch and Sidi Zid oils were most efficient (p < 0.003) against, respectively, Staphylococcus aureus and Aspergillus niger with an inhibition zone of 9.33 mm. The phenolic extract had the largest spectrum of sensitive microorganisms. The minimum inhibitory concentration and minimum bactericidal concentration results showed that all strains were inhibited by both oil and extract.