Abstract:
:Eugenol (4-allyl-2-methoxyphenol), a major phenolic component from clove oil (Eugenia caryophyllata), has several biological activities. To estimate the capacity of eugenol to act as an antioxidant, the following were studied: 1,1-diphenyl-2-picryl-hydrazyl-, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)-, and N,N-dimethyl-p-phenylenediamine-scavenging activity; total antioxidant activity; and ability to reduce ferric ions and cupric ions. Eugenol inhibited 96.7% (r(2)=0.9319) lipid peroxidation of a linoleic acid emulsion at a 15-μg/mL concentration. Butylated hydroxyanisole, butylated hydroxytoluene, α-tocopherol, and Trolox(®) displayed 95.4% (r(2)=0.8482), 99.7% (r(2)=0.7798), 84.6% (r(2)=0.9272), and 95.6% (r(2)=0.8511) inhibition of peroxidation, respectively, at the 15-μg/mL concentration. According to the results of this study, eugenol had the most powerful antioxidant activity and radical-scavenging activity. This study should prompt further studies of the antioxidant properties of eugenol.
journal_name
J Med Foodjournal_title
Journal of medicinal foodauthors
Gülçin İdoi
10.1089/jmf.2010.0197subject
Has Abstractpub_date
2011-09-01 00:00:00pages
975-85issue
9eissn
1096-620Xissn
1557-7600journal_volume
14pub_type
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journal_title:Journal of medicinal food
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