Chemical composition, antibacterial, antioxidant and cytotoxic evaluation of the essential oil from pistachio (Pistacia khinjuk) hull.

Chemical composition, antibacterial, antioxidant and cytotoxic activities of (Pistacia khinjuk) hull essential oil (EO) were evaluated in this study. The EO was isolated and analyzed by gas chromatography-mass spectrometry. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) were determined using 6 strains of Gram-positive and negative bacteria. DPPH radical scavenging (DPPH) and β-Caroten Bleaching (BCB) assays were used to measure antioxidant activity of the EO. In vitro cytotoxic activity was measured using MTT assay. Fifty-six compounds representing 99.5% of the total oil composition were identified. In the antibacterial results, Staphylococcus aureus was found to be the most susceptible strain (MIC and MBC = 16 μg/ml). Antioxidant IC values were respectively 19.03 ± 0.001 and 49.22 ± 0.005 μg/mL. The IC indexes of cytotoxic tests were 29.6, 37.3 and 41.1 μg/mL for MCF-7, PC3 and DU-145 cell lines, respectively.