Evaluation of antioxidant potential of clove extracts
antioxidant potential of clove
DOI:
https://doi.org/10.25081/josac.2024.v33.i1.9150Keywords:
-Abstract
The antioxidant activity of steam distilled clove extract and clove oleoresin was assessed using β-carotene–linoleic acid model system, and was found to be 85.51±0.19% and 77.88±0.15%, respectively. DPPH free radical-scavenging activity of steam distilled extract and oleoresin of clove were 88.93±0.23% and 80.84±0.36%, respectively. Eugenol content in steam distilled extract of clove (0.518±0.005mg/ml) was significantly higher than that of clove oleoresin (0.433±0.007mg/ml). Eugenol content was also affected by time period of refluxing. Highest recovery of steam distilled clove extract was obtained by refluxing with 90 % ethanol for 4 hr (0.763±0.007). The steam distilled clove extract was found to possess higher antioxidant activity than the oleoresin.
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