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Chemical composition and antioxidant properties of clove leaf essential oil.
J Agric Food Chem. 2006 Aug 23; 54(17):6303-7.JA

Abstract

The antioxidant activity of a commercial rectified clove leaf essential oil (Eugenia caryophyllus) and its main constituent eugenol was tested. This essential oil comprises in total 23 identified constituents, among them eugenol (76.8%), followed by beta-caryophyllene (17.4%), alpha-humulene (2.1%), and eugenyl acetate (1.2%) as the main components. The essential oil from clove demonstrated scavenging activity against the 2,2-diphenyl-1-picryl hydracyl (DPPH) radical at concentrations lower than the concentrations of eugenol, butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA). This essential oil also showed a significant inhibitory effect against hydroxyl radicals and acted as an iron chelator. With respect to the lipid peroxidation, the inhibitory activity of clove oil determined using a linoleic acid emulsion system indicated a higher antioxidant activity than the standard BHT.

Authors+Show Affiliations

Department of Clinical Pharmacy and Diagnostics, University of Vienna, Althanstrasse 14, A-1090 Vienna, Austria. leopold.jirovetz@univie.ac.atNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

16910723

Citation

Jirovetz, Leopold, et al. "Chemical Composition and Antioxidant Properties of Clove Leaf Essential Oil." Journal of Agricultural and Food Chemistry, vol. 54, no. 17, 2006, pp. 6303-7.
Jirovetz L, Buchbauer G, Stoilova I, et al. Chemical composition and antioxidant properties of clove leaf essential oil. J Agric Food Chem. 2006;54(17):6303-7.
Jirovetz, L., Buchbauer, G., Stoilova, I., Stoyanova, A., Krastanov, A., & Schmidt, E. (2006). Chemical composition and antioxidant properties of clove leaf essential oil. Journal of Agricultural and Food Chemistry, 54(17), 6303-7.
Jirovetz L, et al. Chemical Composition and Antioxidant Properties of Clove Leaf Essential Oil. J Agric Food Chem. 2006 Aug 23;54(17):6303-7. PubMed PMID: 16910723.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition and antioxidant properties of clove leaf essential oil. AU - Jirovetz,Leopold, AU - Buchbauer,Gerhard, AU - Stoilova,Ivanka, AU - Stoyanova,Albena, AU - Krastanov,Albert, AU - Schmidt,Erich, PY - 2006/8/17/pubmed PY - 2006/10/21/medline PY - 2006/8/17/entrez SP - 6303 EP - 7 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 54 IS - 17 N2 - The antioxidant activity of a commercial rectified clove leaf essential oil (Eugenia caryophyllus) and its main constituent eugenol was tested. This essential oil comprises in total 23 identified constituents, among them eugenol (76.8%), followed by beta-caryophyllene (17.4%), alpha-humulene (2.1%), and eugenyl acetate (1.2%) as the main components. The essential oil from clove demonstrated scavenging activity against the 2,2-diphenyl-1-picryl hydracyl (DPPH) radical at concentrations lower than the concentrations of eugenol, butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA). This essential oil also showed a significant inhibitory effect against hydroxyl radicals and acted as an iron chelator. With respect to the lipid peroxidation, the inhibitory activity of clove oil determined using a linoleic acid emulsion system indicated a higher antioxidant activity than the standard BHT. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/16910723/Chemical_composition_and_antioxidant_properties_of_clove_leaf_essential_oil_ L2 - https://doi.org/10.1021/jf060608c DB - PRIME DP - Unbound Medicine ER -