Investigation of antibacterial properties in Pistacia vera L extract on Staphylococcus aureus

Document Type : Original article

Authors

1 Associate Professor, Department of Biochemistry, Faculty of Biological Sciences, Alzahra University, Tehran, IRAN

2 MSc,, Department of Biochemistry, Faculty of Biological Sciences, Alzahra University, Tehran, IRAN

Abstract

Introduction: Secondary metabolites of plants such as polyphenolic compounds have numerous therapeutic properties. Herbal medicines contain phytochemical compounds with antimicrobial properties have a great importance in the treatment of various microbial infections. The aim of this study was the usage of Pistacia vera L skin (more than 400,000 tons per year) in extracting compounds with antibacterial properties.
Material and methods: P. vera cv. Kallehghuchi was obtained from Sirjan city in Iran and pistachio skin was extracted with four solvents (70% acetone, 50% ethanol, 50% methanol and water), then, the antimicrobial properties of the extracts were investigated on Staphylococcus aureus. For this purpose, the disc diffusion method was used.
Results: MIC (minimum inhibitory concentration) and MBC (minimum bactericidal concentration) values were measured to determine the minimum bactericidal concentration and minimum inhibitory concentration of the extracts.  Acetone solvent had the highest antibacterial properties, with MIC and MBC values of 88.55 μg / ml and 354.16, respectively.
Conclusion: In fact, the presence of some bioactive compounds such as phenols and flavonoids in Pistacia vera L skin, with antimicrobial properties can have many applications in various industries such as food and pharmaceutical industries.Therefore, these important compounds can be obtained from wastes such as Pistacia vera L skin, which are produced in large quantities annually in the country, and can contribute to the economy of society.

Keywords

References

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Navid No
Volume 25, Issue 81
June 2022
Pages 57-66

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