Investigation of Antimicrobial, Antioxidant and Enzyme Inhibitory Activity of Pistacia terebinthus Gall

This study evaluates the antioxidant, antimicrobial, and enzyme inhibitory activities of Pistacia terebinthus L. gall induced by Slavum Aff. Mordvilkoi. The galls were extracted using petroleum ether, acetone, ethanol, and water. Antioxidant activity was assessed via DPPH, ABTS, and CUPRAC assays, along with total phenolic and flavonoid content determination. Antimicrobial activity was tested against Gram-positive (Staphylococcus aureus, Streptococcus pyogenes) and Gram-negative (Escherichia coli, Pseudomonas aeruginosa) bacteria, as well as yeast (Candida albicans). Enzyme inhibition was evaluated for acetylcholinesterase (AChE), butyrylcholinesterase (BChE), tyrosinase, and urease. The results indicate that acetone and ethanol extracts exhibited the highest antioxidant activity, while the water extract also demonstrated significant activity in specific assays. Antimicrobial testing revealed that Gram-positive bacteria and C. albicans were the most susceptible, whereas E. coli exhibited resistance. For enzyme inhibition, acetone and ethanol extracts showed strong inhibitory effects on AChE, BChE, and tyrosinase, while the water extract exhibited the highest urease inhibition. These findings suggest that P. terebinthus gall extracts could serve as natural antioxidants, antimicrobials, and enzyme inhibitors. Future studies should focus on isolating bioactive compounds and exploring their potential applications in pharmaceuticals, food preservation, and cosmetics.