# The Antimicrobial Potential of Hexane Oils and Polyphenols-Rich Extracts from _Pistacia vera_ [PERSON].
## 3 Results
### Antimicrobial Potential of the Hexane Pistachio Oil Fractions  
The MIC values of the hexane pistachio oil fractions obtained from both NPs and RPs against the tested strains are reported in Table 4. Both oils were active against _L. monocytogenes_  
\begin{table}
\begin{tabular}{c c c} \hline \hline
**Fatty Acids** & **Raw Pistachio Oil** & **Roasted Pistachio Oil** \\ \hline Myristic acid (C14:0) & 0.01 & 0.01 \\ Palmitic acid (C16:0) & 10.23 & 10.93 \\ Palmiticoleic acid (C16:1) & 1.01 & 1.1 \\ Heptadecanoic acid (C17:0) & 0.04 & 0.05 \\ Heptadecenoic acid (C17:1) & 0.09 & 0.09 \\ Stearic acid (C18:0) & 1.27 & 1.26 \\ Oleic acid (C18:1) & 56.88 & 57.75 \\ Linoleic acid (C18:1) & 29.54 & 27.95 \\ \(\gamma\)-lindenic acid (C18:3) & 0.02 & 0.01 \\ \(\alpha\)-lindenic acid (C18:3) & 0.43 & 0.4 \\ Arachid acid (C20:0) & 0.12 & 0.12 \\ Eicosenoic acid (C20:1) & 0.32 & 0.3 \\ Eicosadinoic acid (C20:2) & 0.02 & 0.01 \\ Behenic acid (C22:0) & 0.01 & 0.01 \\ Lignoecier acid (C24:0) & 0.01 & 0.01 \\ SFA & 11.69 & 12.39 \\ MUFA & 58.3 & 59.24 \\ PUFA & 30.01 & 28.37 \\ \hline \hline \end{tabular}
\end{table}
Table 2: Fatty acid composition (expressed as %) of oils extracted from pistachio samples.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Strain** & **Extraction Method 1** & **Extraction Method 2** \\ \hline  & NRRE & RURE & NRRE & RURE \\ _E. faceium_ DSZM 17050 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _S. aureus_ ATCC 6538 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _P. aeruginosa_ ATCC 9027 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _E. coli_ ATCC 10536 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _. albicans_ ATCC 10231 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _C. albicans_ strain 16 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _L. monocytogenes_ ATCC 13932 & 1.000 & \textgreater{}2.000 & 1.000–2.000 & 2.000 \\ _L. monocytogenes_ (food isolate) & 0.250–1.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _L. monocytogenes_ (food isolate) & 0.500–1.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _L. monocytogenes_ (food isolate) & 1.000–2.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _L. monocytogenes_ (food isolate) & 1.000–2.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _L. monocytogenes_ (food isolate) & 0.500–1.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _L. monocytogenes_ (food isolate) & 0.500–1.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _L. monocytogenes_ (food isolate) & 0.500–1.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _L. monocytogenes_ (food isolate) & 0.500–1.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ _L. monocytogenes_ (food isolate) & 0.500–1.000 & \textgreater{}2.000 & \textgreater{}2.000 & \textgreater{}2.000 \\ \hline \hline \end{tabular}
\end{table}
Table 3: MICs of Pistachio Extracts (expressed as mg mL\({}^{-1}\)) against tested strains. NRRE: natural raw polyphenols-rich extract; RURE: roasted unsalted polyphenols-rich extract.  
genes_ ATCC 13932 and _E. fuccium_ DSZM 17050. Three food isolates of _L. monocytogenes_ were sensitive to the hexane oil obtained from NP. No activity was observed, using the extracts in a concentration range between 2.000 and 0.0019 mg/mL, against the other bacterial and yeast strains tested. As for the polyphenols-rich extracts, the activity was always bacteriostatic rather than bactericidal. These data confirmed that the oil obtained from natural pistachios was more effective, following the same trend detected with the extracts.