Chemical Composition of Pistacia terebinthus L. and its Phytochemical and Biological Properties

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dc.authorid0000-0001-8392-4476
dc.authorid0000-0002-4336-4002
dc.contributor.authorFidan, Muhammed Said
dc.contributor.authorBaltaci, Cemalettin
dc.contributor.authorOz, Mehmet
dc.contributor.authorAkar, Zeynep
dc.date.accessioned2026-02-12T21:05:30Z
dc.date.available2026-02-12T21:05:30Z
dc.date.issued2023
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractVitamin C, enzyme activities, phenolic compounds, antioxidant capacity, antimicrobial activity, and essential oil analyses of ripe and unripe fruits of P. terebinthus were investigated. Vitamin C amounts of ripe and unripe fruits were 63.2 and 15.4 mg/100g, respectively. The main phenolic compounds of unripe and ripe fruits are rutin, syringic acid, and gallic acid. It was determined that the enzyme inhibitor activities in the ripe and unripe fruits were 0.136 mg/mL and 2.14 mg/mL. In all of the free radical scavenging (DPPH and ABTS) activity, ferric (III) ion reducing antioxidant power (FRAP) capacity, total phenolic substance amounts (TPC), total flavonoid substance amounts (TFC), and total antioxidant activity (TAC) antioxidant methods analyzed with plant parts, the methanol extracts obtained from the ripe fruits of the P. terebinthus showed higher antioxidant properties than the methanol extracts obtained from the unripe fruits. Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922 showed antimicrobial activity against microorganisms, while methanol extracts obtained from unripe fruit samples did not show antimicrobial activity against the microorganisms used. The chemical grade with the most compounds in the essential oils of P. terebinthus were monoterpenoids, sesquiterpenes, and monoterpenes in unripe and ripe fruits, respectively. The main components were a-pinene with 22.8% and 27.3% ratios in unripe and ripe fruits, respectively.
dc.identifier.doi10.15376/biores.18.4.6862-6881
dc.identifier.endpage6881
dc.identifier.issn1930-2126
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85167654247
dc.identifier.scopusqualityQ3
dc.identifier.startpage6862
dc.identifier.urihttps://doi.org/10.15376/biores.18.4.6862-6881
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6986
dc.identifier.volume18
dc.identifier.wosWOS:001050943400014
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherNorth Carolina State Univ Dept Wood & Paper Sci
dc.relation.ispartofBioresources
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260212
dc.subjectAntioxidant-antimicrobial-enzyme activities
dc.subjectPhenolic compounds
dc.subjectVitamin C
dc.subjectP
dc.subjectterebinthus
dc.subjectEssential oil
dc.subjectChemical composition
dc.subjectsaidfidan@btu
dc.subjectedu
dc.subjecttr
dc.titleChemical Composition of Pistacia terebinthus L. and its Phytochemical and Biological Properties
dc.typeArticle

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