Investigation of Antimicrobial Effects in Different Solvents of Pistacia terebenthus L. Fruits Collected from Aydın

Year 2017, Volume: 11 Issue: 3, 20 - 22, 31.12.2017

Esin Poyrazoğlu Çoban H. Halil Bıyık Bahadır Törün

Abstract

In this study, the antimicrobial activity of Pistacia terebenthus L. fruits extracts were tested against some pathogen microorganisms. Fruits of the plant samples were freeze-dried and powdered. 10 grams of this material was extracted separately in 150mL of methanol, ethyl acetate, and boiled water for 6 h. at Soxhlet. The extracts were concentrated and then kept at 4°C. The agar well diffusion method is used for testing the antimicrobial activities of extracts. The results of methanol extract of Pistacia terebenthus L. fruits was found to form larger zones against tested bacterial pathogens E. coli ATCC 35218,S. aureus ATCC 25923, S. typhimiriumATCC 14028, M. smegmatis ATCC 607, C. xerosis ATCC 373. In addition the ethyl acetate and boiled distilled water extracts of Pistacia terebenthus L. fruits demonstrated moderate effect against some bacterial pathogens tested. However, none of the extracts used showed any effect on yeast and molds.The ethyl acetate extract of Pistacia terebenthus L. fruits have effects on wider spectrum than methanol and boiled water extracts for revealing secondary metabolites like alkaloids, tannins, and flavonoids.

Keywords

Pistacia terebenthusfruits, extracts, antimicrobial effect, agar well diffusion method

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