Comparative profiling of clove extract and its component antioxidant activities against five reactive oxygen species using multiple free radical scavenging

Yoshimi Sueishi, Risako Nii

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Clove (Syzygium aromaticum L.) is recognized to have strong antioxidant activity, as revealed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, β-carotene bleaching, and ferric reducing power assays. The present study was undertaken to determine the radical scavenging profiles of clove extract against five reactive oxygen species (ROS: Hydroxyl radical, superoxide, alkoxyl radical, peroxyl radical, and singlet oxygen) using the multiple free-radical scavenging (MULTIS) method. The clove extract was shown to be effective in scavenging singlet oxygen. Further, ROS scavenging measurements for three antioxidant components of cloves (eugenol, β-caryophyllene, and eugenol acetate) were carried out. The MULTIS measurements suggested that eugenol plays the major role in the overall scavenging activity of clove as a food. Based on the results, the singlet oxygen scavenging mechanism of eugenol is discussed. This paper presents a quantitative analysis of the comparative antioxidant capacities of foods against various types of ROS.

Original languageEnglish
Pages (from-to)885-890
Number of pages6
JournalFood Science and Technology Research
Volume25
Issue number6
DOIs
Publication statusPublished - 2019

Keywords

  • Antioxidant capacity
  • Clove
  • ESR spin trapping
  • Eugenol
  • MULTIS

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemical Engineering(all)
  • Industrial and Manufacturing Engineering
  • Marketing

Fingerprint Dive into the research topics of 'Comparative profiling of clove extract and its component antioxidant activities against five reactive oxygen species using multiple free radical scavenging'. Together they form a unique fingerprint.

  • Cite this