Original papers
Comparative Profiling of Clove Extract and Its Component Antioxidant Activities Against Five Reactive Oxygen Species Using Multiple Free Radical Scavenging
2019 年 25 巻 6 号 p. 885-890
詳細
2019 年 25 巻 6 号 p. 885-890
Clove (Syzygium aromaticum L.) is recognized to have strong antioxidant activity, as revealed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, β-carotene bleaching, and ferric reducing power assays. The present study was undertaken to determine the radical scavenging profiles of clove extract against five reactive oxygen species (ROS: hydroxyl radical, superoxide, alkoxyl radical, peroxyl radical, and singlet oxygen) using the multiple free-radical scavenging (MULTIS) method. The clove extract was shown to be effective in scavenging singlet oxygen. Further, ROS scavenging measurements for three antioxidant components of cloves (eugenol, β-caryophyllene, and eugenol acetate) were carried out. The MULTIS measurements suggested that eugenol plays the major role in the overall scavenging activity of clove as a food. Based on the results, the singlet oxygen scavenging mechanism of eugenol is discussed. This paper presents a quantitative analysis of the comparative antioxidant capacities of foods against various types of ROS.
