| Abstract
| - Essential oil (EO) from aerial parts (leaves, juvenile branches, and flowers when present) of Pistacialentiscus L. growing wild in five localities of Sardinia (Italy) was extracted by steam-distillation (SD)and analyzed by gas chromatography (GC), FID, and GC-ion trap mass spectrometry (ITMS). Samplesof P. lentiscus L. were harvested between April and October to study the seasonal chemical variabilityof the EO. A total of 45 compounds accounting for 97.5−98.4% of the total EO were identified, andthe major compounds were α-pinene (14.8−22.6%), β-myrcene (1−19.4%), p-cymene (1.6−16.2%),and terpinen-4-ol (14.2−28.3%). The yields of EO (v/dry w) ranged between 0.09 and 0.32%. Similarcontent of the major compounds was found in samples from different origins and seasonal variabilitywas also observed. The EOs were tested for their antifungal activity against Aspergillus flavus,Rhizoctonia solani, Penicillium commune, Fusarium oxysporum. Two samples were weakly effectiveagainst Aspergillus flavus. Furthermore, terpinenol and α-terpineol, two of the major components ofEO of Pistacia lentiscus L., totally inhibited the mycelian growth of A. flavus. Quite good antioxidantactivity of the EO was also found. Keywords: Pistacia lentiscus L.; essential oil; harvesting time; antifungal activity; antioxidant activity
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