Comparative elucidation of the phenolic profile and antioxidant and antimicrobial activities of unripe and ripe Pistacia lentiscus L. fruits and their oils as affected by ripening

Basit Öğe Kaydı
dc.authoridselli, serkan/0000-0003-0450-2668
dc.contributor.authorBuyukkurt, Ozlem Kilic
dc.contributor.authorGuclu, Gamze
dc.contributor.authorKelebek, Hasim
dc.contributor.authorSelli, Serkan
dc.date.accessioned2026-02-27T07:33:13Z
dc.date.available2026-02-27T07:33:13Z
dc.date.issued2025
dc.description.abstractBackgroundPhenolic compounds, antioxidant activity, and antimicrobial properties of unripe and ripe mastic tree (Pistacia lentiscus L.) fruits and their oils were investigated.ResultsA total of 20 phenolic compounds were identified by using liquid chromatography-diode array detection and electrospray ionization tandem mass spectrometry, among which phenolic acids were predominant. The main phenolic compound was catechin in the unripe fruit and trigalloylquinic acid in the unripe fruit oil, whereas galloylquinic acid was dominant in the ripe fruit and its oil. Unripe fruits had the highest amount of total phenolic content (TPC; 2771.4 mg kg-1), whereas the ripe fruit oils had the lowest TPC (14.1 mg kg-1). The quantity of the phenolics decreased as the fruits ripened. Tests revealed significant antimicrobial activity of the fruit extracts against Staphylococcus aureus but not on Escherichia coli, whereas fruit oils showed no antimicrobial effects.ConclusionThe fruits and their oils exhibited significant alterations in phenolic composition, antioxidant activity, and antimicrobial effects during ripening. These findings highlight the impact of ripeness on the bioactive properties of mastic tree fruits and their potential applications in the food and pharmaceutical industries. (c) 2025 Society of Chemical Industry.
dc.description.sponsorshipTrkiye Bilimsel ve Teknolojik Arascedil;timath;rma Kurumu [FDK-2020-12813]; Cukurova University Research Fund [:222O036]; Scientific and Technological Research Institution of Turkiye (TUBITAK)
dc.description.sponsorshipThis study was part of the doctoral thesis of Ozlem Kilic-Buyukkurt. We sincerely thank the Cukurova University Research Fund (Project number:FDK-2020-12813) and the Scientific and Technological Research Institution of Turkiye (TUBITAK, Project Number:222O036) for financial support. We also thank Mr Mustafa Ozer for generously providing the mastic tree fruits and wish to thank Dr Muharrem Keskin from Mustafa Kemal University, Hatay-Turkey, for his outstanding editing and proofreading.
dc.identifier.doi10.1002/jsfa.14217
dc.identifier.endpage4853
dc.identifier.issn0022-5142
dc.identifier.issn1097-0010
dc.identifier.issue9
dc.identifier.pmid40071442
dc.identifier.startpage4845
dc.identifier.urihttp://dx.doi.org/10.1002/jsfa.14217
dc.identifier.urihttps://hdl.handle.net/20.500.14669/4494
dc.identifier.volume105
dc.identifier.wosWOS:001442020000001
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofJournal of The Science of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararas� Hakemli Dergi - Kurum ��retim Eleman�
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20260302
dc.subjectPistacia lentiscus
dc.subjectmastic tree
dc.subjectphenolic
dc.subjectantioxidant activity
dc.subjectLC-DAD-ESI-MS/MS
dc.titleComparative elucidation of the phenolic profile and antioxidant and antimicrobial activities of unripe and ripe Pistacia lentiscus L. fruits and their oils as affected by ripening
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
PubMed İndeksli Yayınlar Koleksiyonu