Abstract
The present study investigated antibacterial activities of different extracts from Pistacia vera nuts against Gram positive and negative bacteria using disc diffusion method, The Aqueous extract showed moderate effects against test bacteria specially on Bacillus cereus. Ethanol extract showed significant inhibitory effects against most bacteria compared with the standard antibiotics except Serratia marcescens and Salmonella typhimurium which resisted all concentrations of aqueous and ethanol extracts. Acetone extract showed
Highlights
During the last two decades, the development of drug resistance as well as the appearance of undesirable side effects of certain antibiotics [1] has lead to the search of new antimicrobial agents mainly among plant extracts with the goal to discover new chemical structures which overcome the above disadvantages [2,3]
Ethanol extracts were carried out according to [16], which includes mixing 40gm of plant powder with 400 mL ethanol(concentration 95%), after stirring the extract was kept overnight at room temperature, filtered using Whatman filter paper No.1, and evaporated under reduced pressure using a rotary evaporator at 40°C .The dried extract was stored in sterile bottles until further use
The results revealed various inhibitory effects of different extracts against tested bacteria via disc diffusion method, the inhibitory effect depends on extract type and the bacteria strain, in addition to the used concentration progression
Summary
During the last two decades, the development of drug resistance as well as the appearance of undesirable side effects of certain antibiotics [1] has lead to the search of new antimicrobial agents mainly among plant extracts with the goal to discover new chemical structures which overcome the above disadvantages [2,3]. Plant materials continue to play a major role in primary health care as therapeutic remedies in many developing countries [4], and almost the exclusive source of drugs for the majority of the world’s population [5]. Pistacia vera L., (pistachio) member of Anacardiaceae or cashew family, a small deciduous tree, which has fruits with a grayish white, boney, keeled nut-shell which, encloses light yellow to deep green edible kernels with a reddish coat, the genus Pistacia contains only 11 species, of which P. vera is by far the most economically important [6]. In addition to its economical value, kernels of P. vera are remarkably rich in linoleic and linolenic acids, the fatty acids vital for human health [7], the essential oil (lipophylic) from P. vera contains about (89.67%) monoterpenes, (8.1%) oxygenated monoterpenes and (1.2%) diterpenes, α-Pinene (75.6%), β-pinene (9.5%), trans-verbenol (3.0%), camphene (1.4%), trans-pinocarveol (1.20%), and limonene (1.0%) [8]. Pistacia species were reported to have various biological activities such as anti-parasite [10] antifungal [11], antiatherogenic, hypoglycemic [12], antioxidant, anti-inflammatory [13], and ant-insect activities [14]
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