Evaluation of Antibacterial, Antifungal and Antioxidant Effects of the Hydroalcoholic Extract of Frankincense

Introduction: Free radicals in food sources and living environments, and the spread of drug-resistant pathogenic strains, are new problems of the health area. The side effects of chemical drugs have led the researchers to use natural products. In this study, the antibacterial, antifungal and antioxidant effects of the hydroalcoholic extract of frankincense have been investigated. Methods: Extract of frankincense was collected from 1:1 ethanol-water solution. Its inhibitory effects on Gram-negative Pseudomonas aeruginosa and Gram-positive Staphylococcus aureus, Aspergillus fumigatus and Candida albicans fungi were evaluated using disk diffusion broth microdilution methods. The antioxidant properties of this extract were also determined by scavenging DPPH free radicals. Results: No inhibitory activity was observed with the extract of frankincense on Pseudomonas aeruginosa, Aspergillus fumigatus and Candida albicans. This extract was effective against Staphylococcus aureus with diameter of the zone of inhibition = 9.83 mm, MIC = 512 μg/ml and MBC = 1024 μg/ml. IC50 was also recorded at 22.93 μg/ml. Conclusion: Extract of Frankincense by inhibiting S. aureus, it can be a good alternative to commonly used drugs that the strains of this bacterium have been resistant to. The acceptable antioxidant effects of the frankincense extract can be introduced it as an inhibitor of diabetes and cancer.