Adeleh Mohammadi - PhD Student, Department of Food Science and Technology, Gorgan University of Agriculture and Natural Resources, Gorgan,Iran
Saeedeh Arabshahi-Delouee - Assistant Professor, Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran.
Kyriaki G. Zinoviadou - Assistant Professor, Department of Food Science and Technology, Perrotis College, American Farm School, GR-۵۵۱ ۰۲, Thessaloniki, Greece
Charis M. Galanakis - Assistant Professor, Department of Research and Innovation, Galanakis Laboratories, Skalidi ۳۴, GR- ۷۳۱۳۱ Chania, Greece

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.

Boswellia serrata, Phenolic compounds, Antioxidant properties, Rancimat, Oleogum Resin