Resumen:
The aim of this work is to identify the chemical constituents and the bioactivity of essential oil (EO), acetone
extract (ACE) and n-hexane extract (HexE) of S. terebinthifolius ripened fruits using GC-MS. Total phenolic
content and antioxidant activity of extracts were determined using the Folin-Ciocalteu and 1,1-diphenyl-2-picryl-hydrazyl
(DPPH) assays, respectively. The toxicity against the growth of Acinetobacter baumannii, Bacillus
subtilis, Escherichia coli, Micrococcus flavus, Pseudomonas aeruginosa, Sarcina lutea, and Staphylococcus aureus was
determined with measuring the inhibition zones (IZs) using the disc diffusion method at the concentrations from
125 to 2000 μg/mL, also, the minimum inhibitory concentrations (MICs) using 96-well micro-plates and ranged
from 4 to 2000 μg/mL. The major components in EO were α-pinene (36.9%), and α-phellandrene (32.8%). The
major components in ACE were oleic acid (38.7%), α-phellandrene (13.33%), and δ-cadinene (11.1%), while the
major methyl esters of fatty acids detected in HexE were oleic (12.8%), and palmitic (10.9%). The EO showed
good activity against the growth of Staph. aureus and P. aeruginosa with MIC values of 16 μg/mL and 32 μg/mL,
the ACE showed broad activity against the studied bacterial pathogens with MIC values ranged from of
4–128 μg/mL against the studied bacterial isolates, while HexE, however, showed weak antibacterial activity.
The IC50 values of EO, ACE and HexE were 15.11 ± 0.99, 118.16 ± 1.7 and 324.26 ± 2.45 μg/mL, respectively,
compared to IC50 of Tannic acid (23.83 ± 1.9 μg/mL) and butylated hydroxytoluene (BHT,
2.9 ± 0.1 μg/mL). Data suggested that the ripened fruits of S. terebinthifolius have potent antioxidant and antibacterial
activities.
