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)

Abstract

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
JournalFitoterapia
Volume81
Issue number6
DOIs
Publication statusPublished - Sep 2010
Externally publishedYes

Keywords

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

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