The antibacterial activity of Terebinth (Pistacia terebinthus L.) fruit extract against methicillin - resistant Staphylococcus aureus (MRSA) and vancomycin - resistant Enterococcus (VRE)

The objective of this study is to be investigated the antibacterial activity of terebinth fruit extracts against MRSA and VRE. Unripe and ripe terebinth fruits' extracts of hexane, ethanol and water were removed respectively by two different methods, maceration and pressure liquid extraction (PLE). The antibacterial activity of obtained extracts against MRSA and VRE was investigated by disc diffusion technique. Resulting zones of inhibition from using 2 mg/disc of the extract concentration were measured with a ruler. In the obtained unripe terebinth fruits' hexane extracts against fourteen clinical MRSA strain formed the inhibition zone 8-16 mm, ethanol extract 11-18 mm, water extract 10-35 mm. In ripe terebint fruit hexane ekstracts did not form zone but in ethanol and water extracts formed zone of inhibition 7-12 mm. In the obtained unripe terebinth fruits' hexane extracts against five clinical VRE strain formed the inhibition zone 11-14 mm. Other extracts did not show significant activity. When compared the extracts obtained by maceration and PLE for the antibacterial activity was not found significant difference according to the independent samples t test (p > 0,05). The antibacterial activity of unripe terebinth fruits extract against MRSA and VRE was found more effective than ripe terebinth extract (p < 0,05). Since unripe terebinth fruit extracts have potential to new agents particularly against MRSA, it is suggested to be remained antibacterial activity studies with compounds to be isolated from the extracts. Keywords: MRSA, VRE, Pistacia terebinthus, maceration, pressure liquid extraction.