Study of bioactive volatile compounds from different parts of Pistacia lentiscus L. extracts and their antioxidant and antibacterial activities for new active packaging application.

Abstract Macerates of fruits and leaves of Pistacia lentiscus L. were prepared and analysed with the aim of applying them for active packaging. The profile of forty-four different bioactive volatile compounds was obtained by means of gas chromatography-mass spectrometry and solid-phase microextraction gas chromatography-mass spectrometry. Antioxidant capacity was evaluated by three different methods (2,2-diphenyl-1-picrylhydrazyl, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid and reducing power) which confirmed stronger antioxidant properties in case of leaves macerate. Total phenolic and flavonoids content was determined and showed that macerate leaves presented 15 times more phenolic compounds and 20 times more flavonoids than macerate fruit. Moreover, the analysis of antimicrobial properties of macerate leaves in comparison with macerate fruits revealed very strong antimicrobial properties. Finally, macerate leaves extract was incorporated in an adhesive and a new active multilayer packaging was designed, and its antioxidant capacity as free radical scavenger was confirmed by a method based on in situ hydroxyl radicals generator.