Aroma extract from dried clove buds [Syzygium aromaticum (L.) Merr. et Perry] was obtained by using steam-distillation under
mild conditions (55C and 95 mm Hg). The antioxidant property of the aroma extract was evaluated in two different assays. The
aroma extract isolated from clove buds inhibited the oxidation of hexanal for 30 days at a level of 50 mg/ml. Clove bud extract
inhibited malonaldehyde formation from cod liver oil by 93% at the 160 mg/ml level. Twenty-two compounds were identified in the
extracts of clove buds by gas chromatography and gas chromatography/mass spectrometry. The major aroma constituents of clove
buds were eugenol (24.371 mg/g) and eugenyl acetate (2.354 mg/g). Eugenol, eugenyl acetate, and benzyl alcohol inhibited the
oxidation of hexanal by 99, 99, and 82%, respectively, for a period of 30 days at 500 mg/ml. Eugenol, eugenyl acetate, and benzyl
alcohol inhibited malonaldehyde formation from cod liver oil by 88, 79, and 63%, respectively, at 160 mg/ml. The antioxidant
activity of clove bud extract and its major aroma components, eugenol and eugenyl acetate, were comparable to that of the natural
antioxidant, a-tocopherol (vitamin E). # 2001 Elsevier Science Ltd. All rights reserved.
Aroma extract from dried clove buds [Syzygium aromaticum (L.) Merr. et Perry] was obtained by using steam-distillation undermild conditions (55C and 95 mm Hg). The antioxidant property of the aroma extract was evaluated in two different assays. Thearoma extract isolated from clove buds inhibited the oxidation of hexanal for 30 days at a level of 50 mg/ml. Clove bud extractinhibited malonaldehyde formation from cod liver oil by 93% at the 160 mg/ml level. Twenty-two compounds were identified in theextracts of clove buds by gas chromatography and gas chromatography/mass spectrometry. The major aroma constituents of clovebuds were eugenol (24.371 mg/g) and eugenyl acetate (2.354 mg/g). Eugenol, eugenyl acetate, and benzyl alcohol inhibited theoxidation of hexanal by 99, 99, and 82%, respectively, for a period of 30 days at 500 mg/ml. Eugenol, eugenyl acetate, and benzylalcohol inhibited malonaldehyde formation from cod liver oil by 88, 79, and 63%, respectively, at 160 mg/ml. The antioxidantactivity of clove bud extract and its major aroma components, eugenol and eugenyl acetate, were comparable to that of the naturalantioxidant, a-tocopherol (vitamin E). # 2001 Elsevier Science Ltd. All rights reserved.
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Aroma extract from dried clove buds [Syzygium aromaticum (L.) Merr. et Perry] was obtained by using steam-distillation under
mild conditions (55C and 95 mm Hg). The antioxidant property of the aroma extract was evaluated in two different assays. The
aroma extract isolated from clove buds inhibited the oxidation of hexanal for 30 days at a level of 50 mg/ml. Clove bud extract
inhibited malonaldehyde formation from cod liver oil by 93% at the 160 mg/ml level. Twenty-two compounds were identified in the
extracts of clove buds by gas chromatography and gas chromatography/mass spectrometry. The major aroma constituents of clove
buds were eugenol (24.371 mg/g) and eugenyl acetate (2.354 mg/g). Eugenol, eugenyl acetate, and benzyl alcohol inhibited the
oxidation of hexanal by 99, 99, and 82%, respectively, for a period of 30 days at 500 mg/ml. Eugenol, eugenyl acetate, and benzyl
alcohol inhibited malonaldehyde formation from cod liver oil by 88, 79, and 63%, respectively, at 160 mg/ml. The antioxidant
activity of clove bud extract and its major aroma components, eugenol and eugenyl acetate, were comparable to that of the natural
antioxidant, a-tocopherol (vitamin E). # 2001 Elsevier Science Ltd. All rights reserved.
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