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<p>This study investigates the chemical composition and antibacterial properties of essential oils (EOs) extracted from <i>Pistacia lentiscus</i> leaves collected at different stages from four regions in Tunisia: Testour, Beni Mtir, Nefza, and Jbel Mghila. Chromatographic analysis by GC–MS led to the identification of 77 compounds, with mainly germacrene-D (10.57 ± 2.26%), Δ-cadinene (12.65 ± 2.26%), and β-caryophyllene (10.62 ± 2.26%) being the dominant volatile compounds. The composition varied significantly between regions, influenced by bioclimatic conditions. The antibacterial efficacy of EOs was tested against five bacterial strains (<i>Staphylococcus aureus</i>, <i>Enterococcus faecalis</i>, <i>Pseudomonas aeruginosa</i>, <i>Escherichia coli</i>, and <i>Salmonella typhimurium</i>), exhibiting notable activity, particularly against <i>E. faecalis</i> and <i>S. typhimurium</i>. To enhance antibacterial efficiency, a mixture design methodology was applied to formulate EO combinations. The results obtained showed significant synergy among EOs, with optimized mixtures achieving superior growth inhibition compared to individual EOs. The most effective mixtures included oils from Jbel Mghila and Beni Mtir, demonstrating high inhibitory effects on <i>E. faecalis</i> and <i>S. typhimurium</i>. Statistical models validated the findings, highlighting the importance of compositional interactions in determining biological activity. This study underscores the potential of <i>P. lentiscus</i> EOs and their blends as promising natural antimicrobial agents for pharmaceutical and agro-industrial applications.</p> Graphical abstract <p></p>

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Optimization of bacterial inhibition by Pistacia lentiscus essential oils using experimental design methodology

  • 期刊论文

  • 发表日期：

    2025年4月17日

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  • Sarra Bachkouel,
  • Mariem BenJemaa,
  • Soumaya Bourgou,
  • Sarra Dakhlaoui,
  • Majdi Hammami,
  • Hedia Manai,
  • Nicolo Maria Ippolito,
  • Kamel Msaada

摘要

This study investigates the chemical composition and antibacterial properties of essential oils (EOs) extracted from Pistacia lentiscus leaves collected at different stages from four regions in Tunisia: Testour, Beni Mtir, Nefza, and Jbel Mghila. Chromatographic analysis by GC–MS led to the identification of 77 compounds, with mainly germacrene-D (10.57 ± 2.26%), Δ-cadinene (12.65 ± 2.26%), and β-caryophyllene (10.62 ± 2.26%) being the dominant volatile compounds. The composition varied significantly between regions, influenced by bioclimatic conditions. The antibacterial efficacy of EOs was tested against five bacterial strains (Staphylococcus aureus, Enterococcus faecalis, Pseudomonas aeruginosa, Escherichia coli, and Salmonella typhimurium), exhibiting notable activity, particularly against E. faecalis and S. typhimurium. To enhance antibacterial efficiency, a mixture design methodology was applied to formulate EO combinations. The results obtained showed significant synergy among EOs, with optimized mixtures achieving superior growth inhibition compared to individual EOs. The most effective mixtures included oils from Jbel Mghila and Beni Mtir, demonstrating high inhibitory effects on E. faecalis and S. typhimurium. Statistical models validated the findings, highlighting the importance of compositional interactions in determining biological activity. This study underscores the potential of P. lentiscus EOs and their blends as promising natural antimicrobial agents for pharmaceutical and agro-industrial applications.

Graphical abstract