Valorization of Pistacia Lentiscus L. oil: antifungal activity in an emulsion formula☆

Abstract

This study was carried out with a view to replacing the synthetic active ingredient with a natural antioxidant, and thus contributing to the development of vegetable oil extracted from the Pistacia lentiscus, a plant that is abundant in Algeria. Lentiscus oil was extracted from seeds collected in two regions (Boumerdes and Tizi Ouzou). Extraction by cold pressing yielded a vegetable oil that was better in terms of quantity and quality, while avoiding the use of solvents. The study was completed by a formulation trial for an antifungal emulsion based on Pistacia lentiscus oil extracted at different percentages (0.5, 1.5 and 2%). Physico-chemical characterizations of the oil and the emulsions produced were carried out, as well as a study of the antifungal and antibacterial activities. The results show that the Pistacia lentiscus oil analyzed has significant antioxidant activity due to its polyphenol content (843.55 and 499.26 meq g gallic acid /ml oil from the Boumerdes and Tizi-Ouzou regions, respectively) and flavonoids (39.15 and 17.85 mg Eq / mg oil extract from the Boumerdes and Tizi-Ouzou regions respectively), considered to be secondary metabolites and antioxidants. The study of antifungal and antibacterial activity showed that both the vegetable oil and the emulsion had encouraging antibacterial and antifungal effects. These could contribute to the development of new antimicrobial agents. Sensory analysis of the emulsions produced showed that they were moisturizing, creamy, homogeneous and easy to apply and incorporate into the skin. There were no side effects such as skin allergies. Based on the results obtained, it may be possible to replace lentisk oil synthetic active ingredients in the formulation of an antifungal cream.

Keywords

• antioxidant activity
• antimicrobial activity
• formulation
• pistacia lentiscus
• vegetable oil