Chemical composition, antibacterial, antioxidant and cytotoxic evaluation of the essential oil from pistachio (Pistacia khinjuk) hull. (November 2018)

• Record Type: Journal Article
• Authors: Taghizadeh, Seyedeh Faezeh; Davarynejad, Gholamhossein; Asili, Javad; Riahi-Zanjani, Bamdad; Nemati, Seyed Hossein; Karimi, Gholamreza
• Is Part Of: Microbial pathogenesis. Volume 124(2018)
• Page Start: 76
• Page End: 81
• Publication Date: 2018-11
• Subjects: Antibacterial -- Antioxidant -- Chemical composition -- Cytotoxicity -- Pistacia khinjuk; Pathogenic microorganisms -- Periodicals; Pathology, Molecular -- Periodicals; Communicable Diseases -- microbiology -- Periodicals; Communicable Diseases -- parasitology -- Periodicals; Micro-organismes pathogènes -- Périodiques; Pathologie moléculaire -- Périodiques; Electronic journals; 616.9041
• DOI: 10.1016/j.micpath.2018.08.039
• Languages: English
• ISSNs: 0882-4010

Abstract

Abstract: Chemical composition, antibacterial, antioxidant and cytotoxic activities of ( Pistacia khinjuk ) hull essential oil (EO) were evaluated in this study. The EO was isolated and analyzed by gas chromatography-mass spectrometry. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined using 6 strains of Gram-positive and negative bacteria. DPPH radical scavenging (DPPH) and β-Caroten Bleaching (BCB) assays were used to measure antioxidant activity of the EO. In vitro cytotoxic activity was measured using MTT assay. Fifty-six compounds representing 99.5% of the total oil composition were identified. In the antibacterial results, Staphylococcus aureus was found to be the most susceptible strain (MIC and MBC = 16 μg/ml). Antioxidant IC50 values were respectively 19.03 ± 0.001 and 49.22 ± 0.005 μg/mL. The IC50 indexes of cytotoxic tests were 29.6, 37.3 and 41.1 μg/mL for MCF-7, PC3 and DU-145 cell lines, respectively. Graphical abstract: Highlights: The Chemical composition, antibacterial and cytotoxic activities of P. khinjuk were evaluated. The minimum inhibitory concentration and the minimum bactericidal concentration were determined using 6 strains of bacteria. DPPH radical scavenging and β-Caroten Bleaching assays were used to measure antioxidant activity of the EO. The EO has antibacterial and antioxidant activities and may serve in food and pharmaceutical industries.