English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The present study investigated the antibacterial, antifungal and allelopathic activities of  Pistacia lentiscus  essential oils (EOs) isolated at the vegetative, flowering and fructification stages. The chemical composition of EOs varied according to both the phenological stages and the used mix plant parts. The main chemical class was sesquiterpene hydrocarbons with the predominance of germacrene D, δ-cadinene and  β -caryophyllene. The antibacterial activity was evaluated against five collection strains. At the vegetative stage,  P. lentiscus  EO was the most effective against  Listeria monocytogenes  and  Echerchia coli  as compared to the other stages.  P. lentiscus  EO also exhibited significant antifungal activity against the phytopathogenic strain  Botrytis cinerea . Microscopic observation showed that EO induced swelling and crumbling of  B. cinerea  conidia. Moreover,  P. lentiscus  EO at the vegetative stage possessed significant allelopathic activity by inhibiting low concentration the germination and radical elongation of  Raphanus sativus  and radical elongation of  Lepidium sativum .

Sesquiterpenes from Pistacia lentiscus L. as potential antibacterial, antifungal and allelopathic agents