Analysis of Mount Atlas mastic smoke: A potential food preservative |
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Authors: | Abdolali Mohagheghzadeh Pouya FaridiYounes Ghasemi |
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Affiliation: | Pharmaceutical Sciences Research Center and Department of Pharmacognosy and Traditional Pharmacy, Faculty of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran |
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Abstract: | Pistacia terebinthus L. smoke has been used traditionally in Iran as disinfectant and air purifier. Smoke was collected by a simple method, and the chemical constituents and antimicrobial activity of the smoke were analyzed. The chemical constituents of the smoke were α-pinene (65.1%), limonene (11.5%) and allo-ocimene (2.8%). The non polar phase of smoke noticeably inhibited the growth of different microorganisms. MIC test shows that non polar fraction of smoke can inhibit the growth of some bacteria. The results indicating that the properties of the smoke as a flavoring and preservative agent could be a potential subject for future studies. |
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Keywords: | Antimicrobial activity Flavor Medicinal smokes Mount Atlas mastic Pistacia terebinthus Preservative Volatile oil |
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