Anti-Quorum Sensing, Antibacterial, and Antioxidant Potentials of Pistachio Gum (Pistacia vera L.)
Küçük Resim Yok
Tarih
2026
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Pleiades Publishing Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Pistachio (Pistacia vera L.) is a product that has a high economic value. A resinous substance called pistachio gum is secreted in the trunk of the pistachio tree, mostly naturally and sometimes due to injury to the trunk bark. Pistachio gum has been used for different purposes in the many parts of the world. This study aimed to determine the anti-quorum sensing, antibacterial, and antioxidant potentials and total phenolic and flavonoid contents of pistachio gum. The antioxidant activity was determined by DPPH, ABTS, and FRAP methods and anti-quorum sensing activity was detected using the violacein inhibition method. To determine the antibacterial activity of pistachio gum, minimum inhibitory concentration (MIC) and maximum tolerable concentration (MTC) analyses were performed. Additionally, total phenolic and flavonoid contents were also analysed. As a result of the analyses, it was determined that pistachio gum has moderate antioxidant activity. While the total phenolic content of pistachio gum was determined as 17.2 mgGAE/g, the total flavonoid content was determined as 4.4 mgQE/g. Anti-quorum sensing activity was detected at varying rates in different amounts of substances. Moreover, Pseudomonas aeruginosa ATCC 9027 was determined as the most sensitive bacterium among test bacteria. Demonstrating that pistachio gum has anti-quorum sensing, antibacterial, and antioxidant activity is essential for evaluating its potential for use in different areas.
Açıklama
Anahtar Kelimeler
Pistachio Gum, Pistacia Vera, Anti-Quorum Sensing, Antibacterial, Antioxidant, Total Phenolic And Flavonoid Contents
Kaynak
Biology Bulletin
WoS Q Değeri
Q4
Scopus Q Değeri
Q4
Cilt
52
Sayı
11
