The DOI matches its Crossref record; 19 of the 19 references it cites were found in a registry or an index.
Chemical Composition and Antioxidant Properties of Clove Leaf Essential Oil
Abstract
The antioxidant activity of a commercial rectified clove leaf essential oil (Eugenia caryophyllus) and its main constituent eugenol was tested. This essential oil comprises in total 23 identified constituents, among them eugenol (76.8%), followed by beta-caryophyllene (17.4%), alpha-humulene (2.1%), and eugenyl acetate (1.2%) as the main components. The essential oil from clove demonstrated scavenging activity against the 2,2-diphenyl-1-picryl hydracyl (DPPH) radical at concentrations lower than the concentrations of eugenol, butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA). This essential oil also showed a significant inhibitory effect against hydroxyl radicals and acted as an iron chelator. With respect to the lipid peroxidation, the inhibitory activity of clove oil determined using a linoleic acid emulsion system indicated a higher antioxidant activity than the standard BHT.
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Metadata
- Authors
- Jirovetz, L., Buchbauer, G., Stoilova, I., Stoyanova, A., Krastanov, A., & Schmidt, E.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2006-07-28
- Volume
- 54
- Issue
- 17
- Pages
- 6303-6307
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2055393668
- Cited by
- 508
- References
- 19
- FWCI
- 13.90
- Type
- journal article
- Language
- en
- Open access
- closed
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