Journal of Food, Agriculture and Environment




Comparative study of antimicrobial and antioxidant activity of the oil of Boswellia (frankincense) and synthesized silver nanoparticles


Author(s):

Suhailah S. Al-Jameel 1*, Soheir N. Abd El-Rahman 1, 2,  Sahar Khamees Aldosary 3

Recieved Date: 2017-10-08, Accepted Date: 2017-12-22

Abstract:

In the present study the components of Boswellia (frankincense) essential oil and antimicrobial and antioxidant activity of Boswellia essential oil and synthesized silver nanoparticles (SNPs) were evaluated. The essential oils were analyzed by GC-MS and their antioxidants determined by testing free radical scavenging capacity. Antimicrobial activity was tested against 4 Gram-positive bacteria, 6 Gram-negative bacteria and yeast species by using an agar diffusion method. The major components of essential oils of Boswellia (frankincense) were bicyclo[3.1.0]hex-2-ene, 2-methyl-5- (1methylethyl) (52.66%), dihydrochloride salt of 1-phenyl -1, 2- bis(aminoxy)ethane (17.91%) and α−phellandrene (3.57%). The average size of SNPs was about 30–50 nm. The highest DPPH radical scavenging activity was obtained at 1000 mg/ml of SNPs (97.8) and Boswellia (frankincense) oil extract (90.3), respectively. The greatest antimicrobial activity was exhibited by SNPs + B and H + B, also, Et + B had strong inhibitory action compared to amoxicillin (AM) and ciprofloxacin (CIP). Our results investigated that Boswellia (frankincense) essential oil and SNPs as medicinal plants can be promising sources of natural products with potential antimicrobial and antioxidant activity, and will guide selection of Boswellia (frankincense) for further pharmacological investigations.

Keywords:

Boswellia, antimicrobial, antioxidant, GC-MS, essential oil, silver nanoparticle


Journal: Journal of Food, Agriculture and Environment
Year: 2018
Volume: 16
Issue: 1
Category: Food and Health
Pages: 20-25


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