In Vitro Antimicrobial Activities of Pistachio Hydroalcoholic Extract Against Oral Facultative Anaerobes

Introduction: Research on herbal agents is justifiable since they are often safe for the host. Pistacia vera seed (pistachio) is edible with various therapeutic effects such as antioxidant and anti-inflammatory. This study aims to evaluate the antibacterial effects of pistachio extract on oral facultative anaerobes. Materials and Methods: The hydroalcoholic extract of pistachio was prepared by the maceration method. The agar diffusion method was used to determine the antibacterial effects of 5%, 10%, and 20% extracts against Streptococcus mutans, Actinomyces viscosus, and Enterococcus feacalis. Chlorohexidine (0.2%) and DMSO (10%) were employed as positive and negative controls, respectively. A 0.5 McFarland scale of each bacteria was incubated in 5 mL of brain heart infusion broth at 37 °C for 48 h in a rotatory shaker and swabbed on agar medium plates. Afterward, the sterile discs were impregnated with different concentrations of extracts. The discs were aseptically placed onto pathogen-seeded plates and incubated at 37 °C for 48 h. Then, The zone of inhibition was measured. All the tests were carried out in triplicate on three separate days. Results: The antibacterial effects against Streptococcus mutans and Actinomyces viscosus were significantly increased with higher extract concentrations. Conclusion: The present study showed that the hydroalcoholic extract of pistachio could be considered as a potential treatment for oral facultative anaerobes.