Antioxidant, Antimicrobial, and Anti-Insect Properties of <i>Boswellia carterii</i> Essential Oil for Food Preservation Improvement
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
Affiliations
Petra Borotová
Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
Natália Čmiková
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
Lucia Galovičová
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
Nenad L. Vukovic
Department of Chemistry, Faculty of Science, University of Kragujevac, P.O. Box 12, 34000 Kragujevac, Serbia
Milena D. Vukic
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
Eva Tvrdá
Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
Przemysław Łukasz Kowalczewski
Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
Maciej Ireneusz Kluz
Department of Bioenergetics and Food Analysis, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, Poland
Czeslaw Puchalski
Department of Bioenergetics and Food Analysis, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, Poland
Marianna Schwarzová
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
Ladislav Bakay
Institute of Landscape Architecture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
Miroslava Kačániová
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
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.