Evaluation of Antibacterial Activity of Essential Oil from Pistacia Khinjuk Stoks Gum of Iraqian Using Broth Microdilution

Abstract

The aim at the current study was to determine that essential oils of mastic gum Pistacia khinjuk has some antibacterial activity. The essential oil was obtained with two methods (conventional and microwave method) for obtanining aqeous extract of gum essential oils with some biological activities from Pistacia khinjuk gum of Iraqian. The analysis of highest essential oil yield of the gum for microwave method was in 200W for 90 min and the lowest yield in 500W for 60 min while in conventional method the highest yield was in 90 min and lowest was in 30 min. obtained from the study made in another laboratory in same university. Moreover, the analysis of physicochemical and phytochemical components of Pistacia khinjuk gum essentials oil by GC-MS in my colleaques’ research in Natural and Applied Sciences field. The main compounds were (+)-α-Pinene, (±)-β-Pinene, D- Limonene and Camphene. The antibacterial activity of essential oil provided by two methods were compared against different species of bacteria. The results of the antimicrobial activity tests (minimal inhibitory concentration (MIC) and agar-disk diffusion) indicate that essential oils of mastic gum Pistacia khinjuk provided by both methods have higher activity against the tested strains compared to Gentamicin and Ampicilin, confirming its traditional uses. Moreover, mastic gum oil was found to inhibit both gram-positive; Staphylococcus aureus ATCC 29213, Enterococcus faecalis ATCC 29212, Listeria monocytogenes ATCC 15313 and Bacillus cereus ATCC 23456 and gram-negative bacteria; Salmonella enterica NTCT 13, E coli O157:H7 ATCC 35130, Klebsiella pneumonia ATCC 700603 with the exception of Chronobactersakazakii ATCC 29544.