Hojari and Sha'bi Frankincense: Physicochemical and Microbiological Properties

Zahra S. Al-Kharousi's study provides comparative data on two Omani grades of Boswellia sacra frankincense. The dataset includes measurements of weight, moisture, solubility, ash, protein, pH, mineral composition, mechanical properties, color attributes, and Escherichia coli survival in flavored water. The data was last updated on 2026-04-21 and is shared under a CC-BY-4.0 license.

Use Cases

• Compare quality attributes like moisture content and solubility between Hojari and Sha'bi frankincense grades for food formulation.
• Assess food safety implications by modeling E. coli survival in water flavored with frankincense oil.
• Evaluate mechanical properties such as stiffness (Young's Modulus) for handling and processing considerations.
• Analyze color profiles using CIELAB system values (L*, chroma) for product appearance standardization.

Strengths

• Includes specific quantitative measurements, such as Sha'bi moisture content of 4.60% and Hojari brightness (L*) of 56.98.
• Compares two distinct commercial grades (Hojari and Sha'bi) across multiple physicochemical, mechanical, and microbiological dimensions.
• Applies standard analytical methods for determining properties and uses a model food system for safety assessment.

Limitations

• Row count is unknown, which may limit suitability assessment.
• Column-level documentation is absent; field semantics must be inferred after download.
• The dataset is small (680.2 KB), indicating a limited scope likely focused on the study's specific samples.

Provenance

Source

Zahra S. Al-Kharousi via figshare

Collection Method

Data generated using standard analytical methods for physicochemical properties and viable count assays for microbiology, as described in the study.

Freshness

Last updated 2026-04-21 05:34:53; freshness should be verified.

Geography

Oman (focus on Omani frankincense grades)