Antimicrobial Effects of ethanolic extract of the hull and the core of Pistacia Khinjuk stocks

Document Type : Research Article


1 Graduated MSc Student, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

2 Associate Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

3 Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

4 Assistant professor, Tabriz university

5 Expert, Department of Bacteriology, Faculty of Medicine, University of Medical Sciences, Tabriz, Iran


In this study, antimicrobial effect of ethanol extract of hull and core of wild pistacia fruit, Khinjuk species, was examined against Staphylococcus aureus and Escherichia coli. Ethanol extract was taken using the percolation method. The minimum inhibitory concentration (MIC) and antimicrobial minimum bactericidal concentration (MBC) was determined using dilution and the agar dilution method. The zone of growth inhibition was evaluated by the disk diffusion test. Turbidity of bacterial suspensions were adjusted using a solution of 0/5 McFarland with standard equivalent of 1/5108 CFU/ml. Nutrient agar and nutrient broth culture media were used for the dilution test. The obtained results showed that the ethanol extract of wild pistacia has antimicrobial effect against both Gram-positive and Gram-negative bacteria. MIC and MBC was lower in hull extract than core extract for both bacteria. In addition, hull extract had better antimicrobial effect than core extract in agar dilution method. Growth inhibition zone of S.aureus was bigger comparing to that of E.coli. The diameter of bacterial growth inhibition zone of the hull extract was bigger than core extract for both bacteria. Antimicrobial effect of ethanol extract of wild pistacia fruit against gram-negative was more than gram-positive bacteria that can be because of resistance of peptidoglycan layer of the cell wall of gram-positive bacteria.


Main Subjects

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