Analysis of Mount Atlas mastic smoke: A potential food preservative

Abdolali Mohagheghzadeh, Pouya Faridi, Younes Ghasemi

Research output: Contribution to journalArticleResearchpeer-review

11 Citations (Scopus)


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.

Original languageEnglish
Pages (from-to)577-580
Number of pages4
Issue number6
Publication statusPublished - Sep 2010
Externally publishedYes


  • Antimicrobial activity
  • Flavor
  • Medicinal smokes
  • Mount Atlas mastic
  • Pistacia terebinthus
  • Preservative
  • Volatile oil

Cite this