In vitro Study to Evaluate the Antibacterial Effect of Pistacia khinjuk Stocks Oil as Compared with Olive Oil on Food Borne Pathogenic Bacteria (Staphylococcus aureus, Escherichia coli, Listeria monocytogenes)

The aim of this study was to evaluate antibacterial activity of Pistachia khinjuk fruit oil and extra virgin olive oil. The Pistacia khinjuk fruit oil was extracted using n-hexane by cold maceration and Soxhlet method. Antibacterial activity was evaluated using disk diffusion and micro broth dilution methods on food pathogenic bacteria (Staphylococcus aureus, Escherichia coli and Listeria monocytogenes). The results showed that the oil from P. khinjuk fruit has more inhibitory effect on pathogenic bacteria than olive oil. The best zone of minimum inhibitory concentrations were observed for olive oil and P. khinjuk extracted using n-hexane by cold maceration and Soxhlet method on Staphylococcus aureus, Escherichia coli and Listeria monocytogenes so that these ranges were 3.125-6.25 %, 1.156-3.125 %and 3.125-6.25 % respectively. No bactericidal effect was observed for P. khinjuk oil whereas this property was only observed in 100 % concentration from extra virgin olive oil. Also, according to disk diffusion method both of P. khinjuk oils had only inhibition zone on Listeria monocytogenes whereas no inhibition zone was observed for extra virgin