Antimicrobial Activity of Frankincense () Oil and Smoke against Pathogenic and Airborne Microbes.

As they continuously evolve, plants will remain a renewable source for antimicrobial compounds. Omani frankincense is produced by trees and is graded into Hojari, Nejdi, Shazri or Sha'bi. Air can be a source for pathogenic or food spoilage microbes; thus, inactivating airborne microbes is necessary in environments such as food and animal production areas. This study investigated the antimicrobial activity and the chemistry of steam-distilled oils of Hojari and Sha'bi grades. It also analyzed the antimicrobial activity of frankincense smoke and the size of its solid particles. Chemical analysis was performed using gas chromatography mass spectrometry (GC-MS). The antimicrobial activity of the oils against (NCTC 6571), spp., (NCTC 10418), (NCTC 10662), , , , , , , and was determined using well diffusion and micro-well dilution methods. A microscopic technique was used to determine the size of frankincense smoke solid particles. Microbes were exposed to frankincense smoke to test their susceptibility to the smoke. Hojari and Sha'bi oils were similar in composition and contained monoterpenes and sesquiterpenes. The Hojari and the Sha'bi oils possessed broad spectrum antimicrobial activity. The largest growth inhibition zones were obtained with and . An MIC of 1.56% (/) was found with , and . Frankincense smoke contained fine irregular solid particles with a diameter range of 0.8-2287.4 µm, and thus may pose a health risk to susceptible individuals. The smoke had potent antimicrobial activity against , , and airborne bacteria, yeast and mold, with a maximum inhibition of 100%. It was concluded that Hojari and Sha'bi frankincense oils and smoke had significant antimicrobial activity that can be exploited in controlling human, animal and plant pathogenic microbes.