Antioxidant, Antimicrobial, and Anti-Insect Properties of <i>Boswellia carterii</i> Essential Oil for Food Preservation Improvement
<i>Boswellia carterii</i>, 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 indus...
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| Format: | Article |
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MDPI AG
2023-03-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/9/3/333 |
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| author | Petra Borotová Natália Čmiková Lucia Galovičová Nenad L. Vukovic Milena D. Vukic Eva Tvrdá Przemysław Łukasz Kowalczewski Maciej Ireneusz Kluz Czeslaw Puchalski Marianna Schwarzová Ladislav Bakay Miroslava Kačániová |
| author_facet | Petra Borotová Natália Čmiková Lucia Galovičová Nenad L. Vukovic Milena D. Vukic Eva Tvrdá Przemysław Łukasz Kowalczewski Maciej Ireneusz Kluz Czeslaw Puchalski Marianna Schwarzová Ladislav Bakay Miroslava Kačániová |
| author_sort | Petra Borotová |
| collection | DOAJ |
| description | <i>Boswellia carterii</i>, 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 <i>p</i>-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 <i>Candida</i> 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<sup>+</sup> and G<sup>−</sup> bacteria growing on a carrot with inhibition ranging from 65.14 to 93.67%. The anti-insect activity against <i>O. lavaterae</i> 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. |
| first_indexed | 2024-03-11T06:28:02Z |
| format | Article |
| id | doaj.art-60bec5c12d334fa38a78dc8eed4aba15 |
| institution | Directory Open Access Journal |
| issn | 2311-7524 |
| language | English |
| last_indexed | 2024-03-11T06:28:02Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj.art-60bec5c12d334fa38a78dc8eed4aba152023-11-17T11:24:12ZengMDPI AGHorticulturae2311-75242023-03-019333310.3390/horticulturae9030333Antioxidant, Antimicrobial, and Anti-Insect Properties of <i>Boswellia carterii</i> Essential Oil for Food Preservation ImprovementPetra Borotová0Natália Čmiková1Lucia Galovičová2Nenad L. Vukovic3Milena D. Vukic4Eva Tvrdá5Przemysław Łukasz Kowalczewski6Maciej Ireneusz Kluz7Czeslaw Puchalski8Marianna Schwarzová9Ladislav Bakay10Miroslava Kačániová11Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaInstitute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaInstitute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaDepartment of Chemistry, Faculty of Science, University of Kragujevac, P.O. Box 12, 34000 Kragujevac, SerbiaInstitute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaInstitute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaInstitute of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, PolandDepartment of Bioenergetics and Food Analysis, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, PolandDepartment of Bioenergetics and Food Analysis, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, PolandInstitute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaInstitute of Landscape Architecture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, SlovakiaInstitute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia<i>Boswellia carterii</i>, 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 <i>p</i>-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 <i>Candida</i> 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<sup>+</sup> and G<sup>−</sup> bacteria growing on a carrot with inhibition ranging from 65.14 to 93.67%. The anti-insect activity against <i>O. lavaterae</i> 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.https://www.mdpi.com/2311-7524/9/3/333<i>Boswellia carterii</i>frankincenseessential oilantioxidantantimicrobialantibiofilm |
| spellingShingle | Petra Borotová Natália Čmiková Lucia Galovičová Nenad L. Vukovic Milena D. Vukic Eva Tvrdá Przemysław Łukasz Kowalczewski Maciej Ireneusz Kluz Czeslaw Puchalski Marianna Schwarzová Ladislav Bakay Miroslava Kačániová Antioxidant, Antimicrobial, and Anti-Insect Properties of <i>Boswellia carterii</i> Essential Oil for Food Preservation Improvement Horticulturae <i>Boswellia carterii</i> frankincense essential oil antioxidant antimicrobial antibiofilm |
| title | Antioxidant, Antimicrobial, and Anti-Insect Properties of <i>Boswellia carterii</i> Essential Oil for Food Preservation Improvement |
| title_full | Antioxidant, Antimicrobial, and Anti-Insect Properties of <i>Boswellia carterii</i> Essential Oil for Food Preservation Improvement |
| title_fullStr | Antioxidant, Antimicrobial, and Anti-Insect Properties of <i>Boswellia carterii</i> Essential Oil for Food Preservation Improvement |
| title_full_unstemmed | Antioxidant, Antimicrobial, and Anti-Insect Properties of <i>Boswellia carterii</i> Essential Oil for Food Preservation Improvement |
| title_short | Antioxidant, Antimicrobial, and Anti-Insect Properties of <i>Boswellia carterii</i> Essential Oil for Food Preservation Improvement |
| title_sort | antioxidant antimicrobial and anti insect properties of i boswellia carterii i essential oil for food preservation improvement |
| topic | <i>Boswellia carterii</i> frankincense essential oil antioxidant antimicrobial antibiofilm |
| url | https://www.mdpi.com/2311-7524/9/3/333 |
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