Antioxidant Properties of Various Solvent Extracts of Indian Frankincense (Boswellia serrata) Oleogum Resin

Document Type : Research Article-en

Authors

• Adeleh Mohammadi ¹
• Saeedeh Arabshahi- Delouee ²
• Kyriaki Zinoviadou ³
• Charis Galanakis ⁴

¹ Department of Food Science and Technology, Gorgan University of Agriculture and Natural Resources, Gorgan, Iran.

² Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.

³ Department of Food Science and Technology, Perrotis College, American Farm School, GR-551 02, Thessaloniki, Greece.

⁴ Department of Research and Innovation, Galanakis Laboratories, Skalidi 34, GR-73131 Chania, Greece.

https://doi.org/10.22067/ifstrj.v1396i3.61520

Abstract

Methanol, ethanol, acetone and water extracts of Indian Frankincense (Boswellia serrata) were evaluated for their total phenolic contents and antioxidant properties using various methods including 2,2-diphenyl-1-picrylhydrazyl, iron (III) reducing power, total antioxidant capacity and oxidative stability index (Rancimat). The four extracts showed varying degrees of antioxidant activity in a dose - dependent manner in each assay. Methanol extract containing the highest amount of phenolic compounds exhibited the strongest antioxidant capacity in all the assays used. Moreover, all the extracts were able to improve the oxidative stability of soybean oil as evaluated by the Rancimat test. On the basis of the results obtained, B. serrata oleo-gum resin was found to serve as a potential source of natural antioxidants due to their considerable antioxidant activity.

Keywords

• Boswellia serrata
• Phenolic compounds
• antioxidant properties
• Rancimat
• Oleogum Resin

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