Chemical composition and biological screening of essential oils from Pistacia integerrima

Abstract

The chemical composition and biological screening of the essential oils of the gall of Pistacia integerrima was performed. Volatile chemical constituents were obtained by hydrodistillation followed by liquid-liquid extraction. The oil was found rich in 1-Tepinen-4-ol (28.82%), p-meth-1-en-8-ol, (43.38%), n-Octyl acetate (19.91%), and beta-Farnesene (7.88%). The concentration of α-terpinolene, limonene and α-thujene were less than 1%. The essential oils at the tested concentration (10, 100 and 1000 µg/ml) showed moderate to maximum phytotoxic effect. The maximum effect was observed with 1000 µg/ml (80%) followed by 100 µg/ml (60%) and 10 µg/ml (50%). The tested oils exhibited promising antibacterial activities. The zone on inhibition against Escherichia coli, Staphylococcus aureus, Klebsiella pneumonia, Straptodirimu, Bacillus stearothermophilus and Salmonella typhimurium was 16, 18, 26, 22, 18 and 20 mm, respectively. In case of antioxidant activity, the oils exhibited a concentration dependent free radical scavenging effect.