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Barra, A., Coroneo, V., Dessi, S., Cabras, P. and Angioni, A. (2007) Characterization of the Volatile Constituents in the Essential Oil of Pistacia lentiscus L. from Different Origins and Its Antifungal and Antioxidant Activity. Journal of Agricultural and Food Chemistry, 55, 7093-7098.
https://doi.org/10.1021/jf071129w

has been cited by the following article:

• TITLE: Chemical Composition and Antioxidant Potential of Pistacia lentiscus L. Essential Oil from Oran (Algeria)

  AUTHORS: Hamiani Abdelkader, Kambouche Nadia, Bellahouel Salima

  KEYWORDS: Pistacia lentiscus, Terpinene-4-ol, Essential Oil, Antioxidant Activity

  JOURNAL NAME: Advances in Bioscience and Biotechnology, Vol.7 No.12, December 7, 2016

  ABSTRACT: Essential oil from the leaves of Pistacia lentiscus L. growing in the Oran region in the west of Algeria was obtained by hydrodistillation with a 1.26 % yield on a dry weight basis. Spectrophotometric analyses were employed to highlight the scavenger capacity of this oil using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) test. Twenty compounds were identified by GC and CG/MS analyses, and the main part of the compounds of the oil was terpinene-4-ol (41.24%) and α-terpineol (7.31%), α-pinene (9.48%), limonene (09.11%), β-myrcene (10.5%), p-cymene (8.67%) and α-phellandrene (2.20%), β-caryophyllene (12.62%) as major compounds. The DPPH test shows that Pistacia lentiscus essential oil possesses antiradical activity. A linear correlation (correlation coefficient R2 = 0.995, P Pistacia lentiscus essential oil.