Loại tài liệu:
Article
Tác giả:
Gulçin, İ.
Đề mục:
Arabian Journal of Chemistry
Nhà xuất bản:
Elsevier Ltd.
Ngày xuất bản:
October 2012
Định dạng:
pdf
Nguồn gốc:
Arabian Journal of Chemistry, Volume 5, Issue 4, October 2012, Pages 489-499
Ngôn ngữ:
eng
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0
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Nội dung
The number of methods to measure the antioxidants in botanicals, foods, nutraceuticals and other dietary supplements has increased considerably in the last decade. Clove oil is obtained by distillation of the flowers, stems and leaves of the clove tree. In the present paper, clove oil was evaluated by employing various in vitro antioxidant assay such as α,α-diphenyl-β-picryl-hydrazyl free radical (DPPH
) scavenging, 2,2′-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, total antioxidant activity determination by ferric thiocyanate, total reducing ability determination by Fe3+–Fe2+ transformation method, superoxide anion radical scavenging by riboflavin/methionine/illuminate system, hydrogen peroxide scavenging and ferrous ions (Fe2+) chelating activities. Clove oil inhibited 97.3% lipid peroxidation of linoleic acid emulsion at 15 μg/mL concentration. However, under the same conditions, the standard antioxidant compounds such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), α-tocopherol and trolox demonstrated inhibition of 95.4, 99.7, 84.6 and 95.6% on peroxidation of linoleic acid emulsion at 45 μg/mL concentration, respectively. In addition, clove oil had an effective DPPH scavenging, ABTS+ scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, ferric ions (Fe3+) reducing power and ferrous ions (Fe2+) chelating activities. Also, these various antioxidant activities were compared to BHA, BHT, α-tocopherol and trolox as reference antioxidant compounds.