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http://dx.doi.org/10.3746/jkfn.2004.33.4.609

Antioxidant Activities of Clove by Extraction Solvent  

Dong, Seok (Institute of Food Industry and Biotechnology, Department of Food and Biotechnology Hankyong National University)
Jung, Seung-Hyun (Ottogi Research Center)
Moon, Ju-Soo (Institute of Food Industry and Biotechnology, Department of Food and Biotechnology Hankyong National University)
Lee, Sung-Gab (Institute of Food Industry and Biotechnology, Department of Food and Biotechnology Hankyong National University)
Son, Jong-Yeon (Institute of Food Industry and Biotechnology, Department of Food and Biotechnology Hankyong National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.33, no.4, 2004 , pp. 609-613 More about this Journal
Abstract
This study was investigated on antioxidant activities of water, methanol and ether extracts of clove. The extraction yields of water, methanol and ether extracts were 34.7, 21.4 and 17.0%, respectively. Total phenolic contents of water, methanol and ether extracts were 23.1, 55.7 and 34.9%, respectively. Eugenol contents were 6.1 and 8.1% in methanol and ether extracts, but it was not detected in water extract. Electron donating abilities of water, methanol and ether extract were 36.1, 30.9 and 29.7%, respectively. In linoleic aicd system, the ether extract showed more high antioxidant activity than water and methanol extracts. The antioxidant activity of ether extract was almost equal that of $\alpha$-tocopherol, but weaker than that of BHT In linoleic acid emulsion system, the water extract showed higher or stronger antioxidant activity than methanol and ether extracts. Antioxidant activities in linoleic acid emulsion substrates were in order of BHT >water extract>methanol extract>ether extract> $\alpha$-tocopherol.
Keywords
antioxidant activity; clove; extraction solvent;
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Times Cited By KSCI : 7  (Citation Analysis)
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