Antioxidant cloves

Cleary, K. and McFeeters R.F., Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles, J. Agric. Food Chem., 54, 3421, 2006. Lean, L.P. and Mohamed S., Antioxidative and antimycotic effects of turmeric, lemon-grass, betel leaves, clove, black pepper leaves and Garcinia atriviridis on butter cakes, J. Sci. Food Agric., 79, 1817, 1999. 

In the year 1952, Chipault et al. mentioned that rosemary and sage have the best antioxidant activities, followed by oregano, thyme, clove, allspice and black pepper [28], By using the CO2 extraction the camosolic acid, the most effective substance in this respect, can be enriched to high concentrations. 

Clove bud oil has various biological activities such as antibacterial, antifungal, antioxidant and insecticidal properties. The high level of eugenol present in the essential oil imparts strong biological and antimicrobial activity. 

Eugenol, the primary component of clove s volatile oils, functions as an antiinflammatory substance. In animal studies, the addition of clove extract to diets already high in anti-inflammatory components (like cod liver oil, with its high co-3 fatty acid content) brings a synergistic effect. In some studies, it further reduces inflammatory symptoms by another 15-30%. Clove also contains a variety of flavonoids, including kaempferol and rhamnetin, which also contribute to clove s anti-inflammatory and antioxidant properties. Another constituent of clove oil, /J-caryophyllene, also contributes to the anti-inflammatory activity (Ghelardini et al., 2001). 

Gulpin, I., Sat, I.G., Beydemir, S., Elmastas, M. and Kufrevioglu, O.l. (2004) Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food Chemistry 87, 393 100. 

Jirovetz, L., Buchbauer, G., Stoilova, I., Stoyanova, A., Krastanov, A. and Schmidt, E. (2006) Chemical composition and antioxidant properties of clove leaf essential oil. Journal of Agriculture and Food Chemistry 54(17), 6303-6307. 

Lee, K.G. and Shibamoto, T. (2001) Antioxidant property of aroma extract isolated from clove buds [Syzygium aromaticum (L.) Merr. et Perry]. Food Chemistry 74(4), 443-448. 

OD-R (cinnamon, clove, balsamic, floral, spicy) (COX-1, COX-2, GST) [anticonvulsant, antioxidant, anaesthetic, antiseptic, AI, PAI]... 

Madsen and Bertelsen (1995) reviewed the antioxidant activities of rosemary and sage extracts in meat products (Table 6.3) measured by the inhibition of thiobar-bituric acid reactive substances (TBARS). In lard and meat products, rosemary and sage display the highest activity among other herbs. However, in oil-in-water emulsion, other spices such as clove, mace, turmeric and cinnamon are more effective. 

It is known that the presence in the oil composition of cyclic monoterpene hydrocarbons having two double bonds in the cycle, i.e. a- and y-terpinene, a-terpinolene, sabinene, and also eugenol, thymol and carvacrol [15] is responsible for the antioxidant properties of the essential oils. However the oil composition is not a constant, depends on taxonomic variety of plants [16], time and conditions of oil storage [17], It was shown that the essential oils of sage [18], savory [19], clove and cardamom [20], coriander [21] and maijoran [22] noticeably varied during a storage and the main process was autooxidation. 

Investigation of Antioxidant Activity of Essential Oils from Lemon, Pink Grapefruit, Coriander, Clove and its Mixtures by Capillary Gas Chromatography... 

Keywords lemon, pink grapefruit, coriander and clove essential oils, antioxidant activity, aldehyde/carboxylic acid test, capillary gas chromatography... 

The goal of work is studying of antioxidant properties of lemon, pink grapefruit, coriander, clove essential oils and its mixtures and comparison of antioxidant activity with the change of essential oil composition during a process of autooxidation. 

Since water is perhaps the most environmentally friendly solvent available at high purity and low cost, it has been exploited for the extraction of avoparcin in animal tissue (53), fungicides in agricultural commodities (54), fragrances from clove (55), antioxidative compounds from sage (56), anthocyanins and total phenolics from dried red grape skin (48), and other bioactive compounds from plants (57). See also chapters 5 and 6 in this book uid a few review articles (51,58). 

Keywords Electronic nose Cookies Shelf-life study Encapsulated and un-encapsulated clove extract as source of natural antioxidant... 

Three sets of cookies were prepared, namely control cookies with no antioxidant added, sample cookies with clove extract as antioxidant and deliberately made-rancid cookies . In order to detect the rancidity profile of the cookies, the e-nose system was trained with the deliberately made-rancid cookies . These training sets of cookies were prepared by keeping control cookies in a rancidity chamber for 14, 21 and 28 days. The chamber was kept at 40 °C and UV light was used to promote oxidation. On completion of the ageing treatment, the samples were removed from the rancidity chamber and stored in the conservation chamber to maintain the final rancidity stage [99]. 

The response of the four sensors of e-nose for a cookie sample was determined from the (AR/R) value which is the change in the resistance of metal oxide gas sensor due to the VOCs of cookies (with or without clove extract) with respect to the base value [lOOJ.Thebase value of control cookies is the resistance shown by the sensors due to VOCs of freshly prepared cookies (without antioxidant) whereas, base value of antioxidant-rich cookies is the resistance shown by the sensors due to VOCs of freshly prepared cookies with encapsulated clove extract. The representation of sensor responses in terms of (AR/R) value is reported for different food matrices. While, Mildner-Szkudlarz et al. [1] used (AR/R) value of e-nose sensors for monitoring the autoxidation of rapeseed oil, Bhattacharyya et al. [100] used the same in assessing optimum fermentation time of black tea. 

Storage period (Days) Control cookies (without antioxidant) Sample cookies (with encapsulated clove extract) ... 

These observations are in good agreement with the conclusion derived from e-nose analyses. Hence, from the shelf-life study of the cookies (conducted by both e-nose analyses and conventional biochemical assays), it could be concluded that normal cookies have shelf-life of 100 days when stored in aluminum foil, placed in Ziploc pouches, flushed with N2 at 23 2 C. Administration of encapsulated clove extract as a source of natural antioxidant enhances its shelf-life by an additional 100 days. 

D. Chatteijee, P. Bhattacharjee, Comparative evaluation of the antioxidant efficacy of encapsulated and un-encapsulated eugenol-rich clove extracts in soybean oil Shelf-life and frying stability of soybean oil. J. Food Eng. 117, 545-550 (2013)... 

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