Pistacia atlantica subsp. Kurdica (PAK) is distributed throughout the Zagros Mountains and is indigenous to Kurdistan province in western Iran. This study focused on the composition and thermal properties of gum extracted from female and male trees from six regions of Kurdistan province. Significant differences were detected in the total protein, total ash, total carbohydrate and monosaccharaide contents according to gender and geographic region, but no significant difference was found for moisture content. Analysis of the monosaccharide composition using HPLC showed the presence of arabinose, galactose, glucose, rhamnose and xylose. Significant differences were observed for the amino acid contents of the various PAK gum samples. The most abundant amino acids were glutamic acid, aspartic acid, serine, proline and histidine; however, the relative proportions of amino acids varied considerably between samples. The results indicate that the volatile components (VoC) were significantly different between samples according to gender and region, with the predominant VoC being α-Pinene. The results of thermogravimetric analysis showed that the onset of the initial and main decomposition of the samples was at 80 °C and above 240 °C, respectively. The differential scanning calorimetry results showed that nearly all gum samples included two glass transition temperatures and heat capacity values and that nearly all of the values for the female gum samples were lower than for the male samples. which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Background and Aim: Essence of P. atlantica Subsp. Kurdica fruit or wild pistachios have been recognized as an anti-microbial compound against most of microorganisms. The purpose of this study was to determine the anti-microbial activity of the essence of P. atlantica Subsp. Kurdica fruit on Clostridium perfringens in laboratory environment and meat products. Material and Method: The anti-microbial effects of the essence of P. atlantica Subsp. Kurdica fruit on Clostridium perfringens was evaluated by determination of minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). Then MBC of the essence was added to the processed foods (hot dog and kielbasa) in order to reduce anaerobic microbes especially Clostridium. Using SAS software, data were analyzed by chisquare test. p<0/05 was considered significant. Results: The results showed that MIC for Clostridium bacteria was 250 milligrams per liter. MBC of P. atlantica Subsp. Kurdica essence for Clostridium bacteria was 500 milligrams per liter. Use of 500 milligrams per liter of P. atlantica Subsp. Kurdica essence in the food products such as hot dogs had bactericidal effect on Clostridium bacteria. Conclusions: The essence of P. atlantica Subsp. Kurdica in the food product such as hot dogs had inhibitory and anti-bacterial effects on Clostridium. This essence had no positive effect on the taste of food product. This problem can be solved by purification and decolorization. It can be used as a drug or remedy for the treatment of Clostridium infection or poisoning.