@article{jfnr202412122,
author={{To?i?, Natalija and Nikoli?, Vesna and Stanojevi?, Ljiljana and Stanojevi?, Jelena and Nikoli?, Ljubi?a and Dini?, Ana and Gaji?, Ivana and Uro?evi?, Maja and Miljkovi?, Vojkan},
title={Boswellia Serrata Essential Oils: Comparison of the Chemical Composition, Antimicrobial and Antioxidant Activity of the Commercially Available One and Hydrodistilled from Commercial Resin},
journal={Journal of Food and Nutrition Research},
volume={12},
number={12},
pages={545--554},
year={2024},
url={https://pubs.sciepub.com/jfnr/12/12/2},
issn={2333-1240},
abstract={This paper was written with the aim to give comparison of the commercially available B. serrata essential oil and hydrodistilled from resin that is also commercially available on the Serbian market. In that order, GC/MS analysis was performed, chemical components identified and quantified and obtained results served as the basis for interpreting the findings from the antimicrobial and antioxidant tests. The essential oil from frankincense resin was isolated by Clevenger¡¯s distillation. In the essential oil hydrodistilled from commercial resin a total of 28 components were identified with octanol acetate (40.6%) as dominant one, while in the commercial one 18 components were identified and the most represented was ¦Á-thujene (75.9%). The antimicrobial activity of essential oils was determined by the disc-diffusion method against nine microorganisms. Both isolated and commercial oil exhibited similar inhibitory strengths (mm of inhibition zone) against: S. aureus ATCC 25923 (10.66 and 12.66), B. cereus house strain (16.33 and 11.33), E. coli ATCC 25922 (11.33 and 10.66) with that difference that only commercial one inhbited C. albicans ATCC 2091 (12.66). The results for antioxidant activity determined spectrophotometrically by DPPH test favoured commercial essential oil under the same conditions after 40 minutes of incubation.},
doi={10.12691/jfnr-12-12-2}
publisher={Science and Education Publishing}
}