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Journal of Food Science and Technology

, Volume 55, Issue 4, pp 1582–1590 | Cite as

Assessing the fatty acid, essential oil composition, their radical scavenging and antibacterial activities of Schinus terebinthifolius Raddi leaves and twigs

  • Asma Ennigrou
  • Hervé Casabianca
  • Emmanuelle Vulliet
  • Belgacem Hanchi
  • Karim HosniEmail author
Short Communication

Abstract

The fatty acid, essential oil compositions and their respective antioxidant and antibacterial activities was determined in Schinus terebinthifolius Raddi leaves and twigs. The lipid content ranged from 1.75 to 4.65% in twigs and leaves, respectively. Thirteen fatty acids were identified with α-linolenic (C18:3), palmitic (C16:0) and linoleic (C18:2) acids being the main components. The essential oils of both organs were characterized by a high amount of monoterpene hydrocarbons (68.91–74.88%) with α-phellandrene (33.06–36.18%), α-pinene (14.85–15.18%) and limonene (6.62–8.79%) being the chief components. The DPPH˙ radical scavenging assay revealed that both oils have a very weak antiradical activity. In contrast, they showed an appreciable antibacterial activity against the gram-positive Enterococcus feacium (ATCC 19434) and Streptococcus agalactiae (ATCC 13813) bacteria. These results suggest that leaves and twigs of S. terebinthifolius could be considered as an important dietary source of health promoting phytochemicals and has a good potential for use in food industry and pharmacy.

Keywords

Schinus terebinthifolius Fatty acids Essential oils DPPH˙ scavenging activity Antibacterial activity 

Notes

Acknowledgements

The authors are thankful to the Direction Générale de la Recherche Scientifique (DGRS, Tunisia) and the Centre National de la Recherche Scientifique (CNRS, France) for financial support, and the project PHC-Utique No. 13G0904 and the project “Laboratoire International de Recherche Analytique (LIRA-Tunisia)”.

Compliance with ethical standards

Conflicts of interest

The authors declare no conflicts of interest.

Supplementary material

13197_2018_3049_MOESM1_ESM.doc (186 kb)
Supplementary material 1 (DOC 185 kb)
13197_2018_3049_MOESM2_ESM.doc (90 kb)
Supplementary material 2 (DOC 90 kb)
13197_2018_3049_MOESM3_ESM.doc (40 kb)
Supplementary material 3 (DOC 39 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  • Asma Ennigrou
    • 1
    • 2
  • Hervé Casabianca
    • 3
  • Emmanuelle Vulliet
    • 3
  • Belgacem Hanchi
    • 2
  • Karim Hosni
    • 1
    Email author
  1. 1.Laboratoire des Substances NaturellesInstitut National de Recherche et d’Analyse Physico-chimique (INRAP)Sidi ThabetTunisia
  2. 2.Unité d’Ecologie Végétale, Faculté des Sciences de TunisUniversité Tunis El ManarTunisTunisia
  3. 3.Département Service Central d’AnalyseInstitut des Sciences AnalytiquesLyonFrance

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