Frankincense Essential Oil Comparison Among Commercial Grades and Harvesting Locations in Ethiopia

Frankincense is a natural oleo-gum resin obtained from several Boswellia tree species, playing important roles in supporting the spiritual, cultural, and socioeconomic livelihoods of communities across East Africa. Despite their cultural and economic value, the Ethiopian market still lacks scientifically based criteria to evaluate and properly classify this raw material, with traditional grading relying on gum size, color, collection area, and impurity content. Frankincense-derived essential oil value is much higher than that of gum, making this valorization route very enticing. This work compares the extraction potential and chemical profiles of hydrodistilled essential oils from various commercial grades and also different Ethiopian harvest locations (Afar, Humera, Assosa, Shire, Metema, South Omo, Borena and Jigjiga). The essential oils were extracted using hydrodistillation with a Clevenger-type apparatus, and their chemical composition was identified with GC-MS. The results revealed no substantial quantitative and qualitative differences among commercial grades, showing that essential oils can be obtained indiscriminately from classification. As for harvesting locations, both the extraction yield and essential oil compositions varied substantially. With the economic value of frankincense essential oil around six times that of the raw resin required to obtain it, these results show the importance of revising the commercial grading system to reflect chemical composition and promote the value-added processing of both black and white frankincense, rather than relying mainly on raw resin exports.