| Autor: |
Khiya, Zakaria, Oualcadi, Yassine, Zerkani, Hannou, Gamar, Abdelrrahmane, Amine, Sanae, Hamzaoui, Najia EL, Berrekhis, Fatima, Zair, Touria, Hilali, Fatima EL |
| Zdroj: |
Journal of Essential Oil Bearing Plants; March 2021, Vol. 24 Issue: 2 p254-265, 12p |
| Abstrakt: |
AbstractThe present study aims to determine the chemical composition of Pistaca atlanticaDesf. collected in the Khenifra region (Morocco). Compounds chemicals of the essential oil were analyzed by gas chromatography/mass spectrometry (GC/MS). 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing assay power (FRAP) methods were used to evaluate antioxidant activity. Antibacterial activity of the essential oil was tested Gram-negative bacteria Escherichia coli, Klebsiella pneumoniae, Acinetobacter baumannii and Serratia marcescens, Gram-positive bacteria, Staphylococcus epidermidisand Staphylococcus aureus. The yield of essential oil was 0.32 ± 0.01 % (w/w) and its analysis by GC/MS has identified 29 components with the dominance of terpinen-4-ol (26.20 %) followed by spathulenol (7.73 %), α-cadinol (6.91 %), epi- α-muurolol (5.61 %), o-cymene (5.33 %), caryophyllene oxide (4.37 %), α-terpineol (4.32 %) and α-pinene (3.43 %). The result of the DPPH and FRAP assay gives IC50and EC50values of 82.88 and 1.71 mg/mL respectively. The oxygenated monoterpene and sesquiterpene showed the highest antibacterial activity. The P. atlanticaessential oil can be used as a preservative in the food industry to increase food safety and reduce food pathogens risks. |
| Databáze: |
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