Extraction of Eugenol in Clove Extract and Evaluation of its Antioxidant Activity

DOI: 10.22161/ijeab.92.29

Abstract:
Higher total phenolic content was observed in steam-distilled clove extract compared to its oleoresin. Ensuring antioxidant activity of steam distilled and clove oleoresin using β-carotene–linoleic acid model system was found to be 85.51±0.19% and 77.88±0.15%, respectively, at a level of 200 ppm. The radical-scavenging activity of steam-distilled extract and oleoresin of clove were 88.93±0.23% and 80.84±0.36%, respectively, at the same level of 200ppm by using the DPPH method. Eugenol content in the steam-distilled extract of clove (0.518±0.005mg/ml) was significantly higher than that of clove oleoresin (0.433±0.007mg/ml). Recovery of eugenol content affected by the period of refluxing and clove extract refluxed for 4 hr found to be highest recovery in the steam distilled clove extract (0.763±0.007) than its clove oleoresin (0.635±0.020) with 13.904 min retention time using RP-HPLC. The steam-distilled clove extract was found to have the highest antioxidant activity than its oleoresin counterparts.

Keywords:
Antioxidant, β-carotene–linoleic acid, DPPH, eugenol, phenolic content.

Article Info:
Received: 02 Mar 2024; Received in revised form: 11 Apr 2024; Accepted: 22 Apr 2024; Available online: 30 Apr 2024

Cite this Article: