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Characterization of the volatile constituents in the essential oil of Pistacia lentiscus L. from different origins and its antifungal and antioxidant activity.
J Agric Food Chem. 2007 Aug 22; 55(17):7093-8.JA

Abstract

Essential oil (EO) from aerial parts (leaves, juvenile branches, and flowers when present) of Pistacia lentiscus L. growing wild in five localities of Sardinia (Italy) was extracted by steam-distillation (SD) and analyzed by gas chromatography (GC), FID, and GC-ion trap mass spectrometry (ITMS). Samples of P. lentiscus L. were harvested between April and October to study the seasonal chemical variability of the EO. A total of 45 compounds accounting for 97.5-98.4% of the total EO were identified, and the major compounds were alpha-pinene (14.8-22.6%), beta-myrcene (1-19.4%), p-cymene (1.6-16.2%), and terpinen-4-ol (14.2-28.3%). The yields of EO (v/dry w) ranged between 0.09 and 0.32%. Similar content of the major compounds was found in samples from different origins and seasonal variability was also observed. The EOs were tested for their antifungal activity against Aspergillus flavus, Rhizoctonia solani, Penicillium commune, Fusarium oxysporum. Two samples were weakly effective against Aspergillus flavus. Furthermore, terpinenol and alpha-terpineol, two of the major components of EO of Pistacia lentiscus L., totally inhibited the mycelian growth of A. flavus. Quite good antioxidant activity of the EO was also found.

Authors+Show Affiliations

Barra A
Department of Toxicology, University of Cagliari, Via Ospedale 72, 09124 Cagliari, Italy.
Coroneo V
No affiliation info available
Dessi S
No affiliation info available
Cabras P
No affiliation info available
Angioni A
No affiliation info available

MeSH

AntioxidantsAspergillus flavusFlowersFungicides, IndustrialOils, VolatilePistaciaPlant LeavesPlant StemsSeasonsVolatilization

Pub Type(s)

Journal Article

Language

eng

PubMed ID

17658828

Citation

Barra, Andrea, et al. "Characterization of the Volatile Constituents in the Essential Oil of Pistacia Lentiscus L. From Different Origins and Its Antifungal and Antioxidant Activity." Journal of Agricultural and Food Chemistry, vol. 55, no. 17, 2007, pp. 7093-8.
Barra A, Coroneo V, Dessi S, et al. Characterization of the volatile constituents in the essential oil of Pistacia lentiscus L. from different origins and its antifungal and antioxidant activity. J Agric Food Chem. 2007;55(17):7093-8.
Barra, A., Coroneo, V., Dessi, S., Cabras, P., & Angioni, A. (2007). Characterization of the volatile constituents in the essential oil of Pistacia lentiscus L. from different origins and its antifungal and antioxidant activity. Journal of Agricultural and Food Chemistry, 55(17), 7093-8.
Barra A, et al. Characterization of the Volatile Constituents in the Essential Oil of Pistacia Lentiscus L. From Different Origins and Its Antifungal and Antioxidant Activity. J Agric Food Chem. 2007 Aug 22;55(17):7093-8. PubMed PMID: 17658828.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Characterization of the volatile constituents in the essential oil of Pistacia lentiscus L. from different origins and its antifungal and antioxidant activity. AU - Barra,Andrea, AU - Coroneo,Valentina, AU - Dessi,Sandro, AU - Cabras,Paolo, AU - Angioni,Alberto, Y1 - 2007/07/21/ PY - 2007/7/31/pubmed PY - 2007/12/6/medline PY - 2007/7/31/entrez SP - 7093 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 17 N2 - Essential oil (EO) from aerial parts (leaves, juvenile branches, and flowers when present) of Pistacia lentiscus L. growing wild in five localities of Sardinia (Italy) was extracted by steam-distillation (SD) and analyzed by gas chromatography (GC), FID, and GC-ion trap mass spectrometry (ITMS). Samples of P. lentiscus L. were harvested between April and October to study the seasonal chemical variability of the EO. A total of 45 compounds accounting for 97.5-98.4% of the total EO were identified, and the major compounds were alpha-pinene (14.8-22.6%), beta-myrcene (1-19.4%), p-cymene (1.6-16.2%), and terpinen-4-ol (14.2-28.3%). The yields of EO (v/dry w) ranged between 0.09 and 0.32%. Similar content of the major compounds was found in samples from different origins and seasonal variability was also observed. The EOs were tested for their antifungal activity against Aspergillus flavus, Rhizoctonia solani, Penicillium commune, Fusarium oxysporum. Two samples were weakly effective against Aspergillus flavus. Furthermore, terpinenol and alpha-terpineol, two of the major components of EO of Pistacia lentiscus L., totally inhibited the mycelian growth of A. flavus. Quite good antioxidant activity of the EO was also found. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17658828/Characterization_of_the_volatile_constituents_in_the_essential_oil_of_Pistacia_lentiscus_L__from_different_origins_and_its_antifungal_and_antioxidant_activity_ L2 - https://doi.org/10.1021/jf071129w DB - PRIME DP - Unbound Medicine ER -