Traditional and modern extraction methods for Pistacia lentiscus essential oil
Abdessamad Beraich, Hammadi El Farissi, Yousra Belbachir, Francesco Calabrò, Meryem Idrissi Yahyaoui, Anass Choukoud, Abdelmonaem Talhaoui
Abstract
The research delves into the extraction of the essential oil from Pistacia lentiscus stems using three methods: hydrodistillation (HD), microwave-assisted extraction (MAE), and supercritical fluid extraction (SFE). Comparing the yields, MAE achieved 0.163%, HD 0.15%, and HSFE notably 2.4%. Analysis via GC/MS identified various chemical compositions: HD (38 compounds), MAE (35), and HSFE (40). MAE's composition turned out to be rich in oxygenated terpenes, contributing to its potent antioxidant activity (IC 50 = 17.24 mg/mL), followed by HSFE (IC 50 = 13.28 mg/mL), and HD (IC 50 = 23.719 mg/mL). Antibacterial testing against Staphylococcus aureus, Pseudomonas aeruginosa , and Listeria monocytogenes demonstrated MAE's effectiveness with the largest inhibition zones and lowest MIC values, indicating its potential in pharmaceutical applications. IR analysis uncovered distinct functional group variations among the extraction methods. These findings highlight the significance of selecting the appropriate extraction method to optimize essential oil yield, chemical composition, and bioactivity. • Pistacia lentiscus stem oil extracted via MAE shows potent antioxidant activity. • The essential oil extracted by MAE has the antibacterial activity against various pathogens. • HSFE yields notably higher essential oil content compared to other methods. • GC/MS analysis reveals distinct chemical compositions among extraction methods. • IR analysis unveils unique functional group variations in extracted oils.