Bioactive and Antimicrobial Properties of Mastic Tree (Pistacia lentiscus L.) Leaves from Turkish Republic of Northern Cyprus

Ozlem Kilic Buyukkurt

doi:10.57252/jrpfoods.2024.9

Authors

Ozlem Kilic Buyukkurt Department of Food Technology, Kadirli Applied Sciences School, Osmaniye Korkut Ata University, 80760-Osmaniye, Turkey

DOI:

https://doi.org/10.57252/jrpfoods.2024.9

Keywords:

Mastic tree,, Pistacia lentiscus, phenolics, , antioxidant, antimicrobial

Abstract

In this research, the leaves of the P. lentiscus L. (mastic tree) were subjected to both solvent and ultrasonic extraction techniques, with durations of 30, 40, and 60 minutes. The resulting extracts were analyzed for their color, total phenolic content, antioxidant activity, chlorophyll levels, and antimicrobial effects. The extract obtained through 40-minute ultrasonic extraction exhibited the highest phenolic content, antioxidant activity, and chlorophyll concentration. Ultrasonication also increased color change (ΔE) with longer processing times, with the lowest ΔE observed in the 40-minute ultrasonic extract. While all extracts demonstrated antimicrobial activity against S. aureus, no inhibitory effects were detected against L. monocytogenes and E. coli. Notably, the 40-minute ultrasonic extract produced the largest inhibition zone against S. aureus. In summary, the bioactive properties of mastic tree leaves were significantly influenced by the extraction technique and duration.

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