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Antioxidant, Antimicrobial, and Anti-Insect Properties of Boswellia carterii Essential Oil for Food Preservation Improvement

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dc.abstract.enBoswellia carterii, known as frankincense, is a fragrant medicinal plant. The essential oil from this plant is often used in traditional medicine or aromatherapy. Due to its positive properties, it has potential applications as an antimicrobial agent in medicine and the food industry. The aim of this study was to evaluate the antimicrobial, anti-insect, and antioxidant activities of frankincense essential oil (FEO). The composition of volatile compounds was determined by GC/MS, and the main components were found to be α-pinene (37.0%), α-limonene (19.8%), and p-cymene (6.3%). The antioxidant activity was evaluated with DPPH and ABTS methods with the resulting inhibition of 73.88 ± 0.35% of DPPH radical (6.27 ± 0.17 TEAC) and 97.09 ± 0.48% of ABTS radical cation (5.21 ± 0.07 TEAC). The antimicrobial activity was the strongest against Candida species with inhibition zones in the range of 38.00–44.00 mm and MIC 50 and MIC 90 values of 11.72 and 12.58 μL/mL, respectively. The inhibition activity of the vapor phase was the highest against G+ and G− bacteria growing on a carrot with inhibition ranging from 65.14 to 93.67%. The anti-insect activity against O. lavaterae was determined as 100% at 100% concentration and 50% at 25% concentration. The degradation of biofilm was tested with MALDI-TOF MS, and changes in the protein profile were observed.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.contributor.authorBorotová, Petra
dc.contributor.authorČmiková, Natália
dc.contributor.authorGalovičová, Lucia
dc.contributor.authorVukovic, Nenad L.
dc.contributor.authorVukic, Milena D.
dc.contributor.authorTvrdá, Eva
dc.contributor.authorKowalczewski, Przemysław
dc.contributor.authorKluz, Maciej Ireneusz
dc.contributor.authorPuchalski, Czeslaw
dc.contributor.authorSchwarzová, Marianna
dc.contributor.authorBakay, Ladislav
dc.contributor.authorKačániová, Miroslava
dc.date.access2025-06-26
dc.date.accessioned2025-10-08T08:49:25Z
dc.date.available2025-10-08T08:49:25Z
dc.date.copyright2023-03-03
dc.date.issued2023
dc.description.abstract<jats:p>Boswellia carterii, known as frankincense, is a fragrant medicinal plant. The essential oil from this plant is often used in traditional medicine or aromatherapy. Due to its positive properties, it has potential applications as an antimicrobial agent in medicine and the food industry. The aim of this study was to evaluate the antimicrobial, anti-insect, and antioxidant activities of frankincense essential oil (FEO). The composition of volatile compounds was determined by GC/MS, and the main components were found to be α-pinene (37.0%), α-limonene (19.8%), and p-cymene (6.3%). The antioxidant activity was evaluated with DPPH and ABTS methods with the resulting inhibition of 73.88 ± 0.35% of DPPH radical (6.27 ± 0.17 TEAC) and 97.09 ± 0.48% of ABTS radical cation (5.21 ± 0.07 TEAC). The antimicrobial activity was the strongest against Candida species with inhibition zones in the range of 38.00–44.00 mm and MIC 50 and MIC 90 values of 11.72 and 12.58 μL/mL, respectively. The inhibition activity of the vapor phase was the highest against G+ and G− bacteria growing on a carrot with inhibition ranging from 65.14 to 93.67%. The anti-insect activity against O. lavaterae was determined as 100% at 100% concentration and 50% at 25% concentration. The degradation of biofilm was tested with MALDI-TOF MS, and changes in the protein profile were observed.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,1
dc.description.number3
dc.description.points20
dc.description.versionfinal_published
dc.description.volume9
dc.identifier.doi10.3390/horticulturae9030333
dc.identifier.issn2311-7524
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5285
dc.identifier.weblinkhttp://www.mdpi.com/2311-7524/9/3/333
dc.languageen
dc.relation.ispartofHorticulturae
dc.relation.pagesart. 333
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enBoswellia carterii
dc.subject.enfrankincense
dc.subject.enessential oil
dc.subject.enantioxidant
dc.subject.enantimicrobial
dc.subject.enantibiofilm
dc.subject.eninsecticidal activity
dc.titleAntioxidant, Antimicrobial, and Anti-Insect Properties of Boswellia carterii Essential Oil for Food Preservation Improvement
dc.title.volumeThis article belongs to the Special Issue Pathogen Control Strategies for Pre-/Post-harvest of Horticultural Plants and the Application of the Plant-Derived Substances for Microbial Risk Management
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue3
oaire.citation.volume9