Title of article :
Antimicrobial Activity and Chemical Composition of Pistachia Atlantica Gum Sub Sp. Kurdica. Essential Oil
Author/Authors :
Ellahi ، Hasan Department of Food Hygiene and Safety - School of Public Health, Zoonotic Diseases Research Center - Shahid Sadoughi University of Medical Sciences , Khalili Sadrabad ، Elham Department of Food Hygiene and Safety - School of Public Health, Zoonotic Diseases Research Center - Shahid Sadoughi University of Medical Sciences , Hekmatimoghaddam ، Hossein Department of Advanced Medical Sciences and Technologies - School of Paramedicine - Shahid Sadoughi University of Medical Sciences , Jebali ، Ali Department of Laboratory Sciences - School of Paramedicine - Shahid Sadoughi University of Medical Sciences , Sadeghizadeh-yazdi ، Jalal Departmeny of Food Sciences and Technology - School of Public Health - Shahid Sadoughi University of Medical Sciences , Rastiani ، Fatemeh Department of Food Hygiene and Safety - School of Public Health, Zoonotic Diseases Research Center - Shahid Sadoughi University of Medical Sciences , Akrami Mohajeri ، Fateme Department of Food Hygiene and Safety - School of Public Health, Zoonotic Diseases Research Center - Shahid Sadoughi University of Medical Sciences
Abstract :
Background: Staphylococcus aureus, Salmonella enterica, Escherichia Coli (E. Coli) and Listeria monocytogenes are considered as important foodborne pathogens. Pistachia atlantica sub sp. Kurdica, called wild pistachio, has been known as an antimicrobial compound. The aim of this study was to determine the antimicrobial activity and chemical composition of this essential oil (EO) on some of foodborne pathogens. Methods: The EO of Pistachia atlantica was obtained by hydro-distillation and analyzed by GC-MASS. The antibacterial effects of Pistachia atlantica were evaluated at two concentrations of 10 and 15 μL against Staphylococcus aureus, E. Coli, Salmonella enterica, and Listeria monocytogenes using disk diffusion method. The analysis was done by SPSS. Results: In the current study, α-pinene (92.5%) and ß-pinene (1.62%) were the main components of Pistachia atlantica EO. The EO was most effective on Salmonella enterica, whereas, its effect on Listeria monocytogenes was the weakest. The results showed a significant difference in reducing Salmonella enterica in comparison to others (P 0.05). Conclusion: The EO has inhibitory effects on the studied bacteria. Therefore, this EO can be used as a natural preservative to extend the shelf life of foods.
Keywords :
Pistachia atlantica , antimicrobial , Listeria monocytogenes , Staphylococcus aureus , Escherichia Coli , Listeria monocytogenes
Journal title :
Journal of Nutrition and Food Security (JNFS)
Journal title :
Journal of Nutrition and Food Security (JNFS)
