Antiradical properties of essential oils and extracts from clove bud and pimento

Abstract

The antiradical properties of essential oils and extracts from the clove bud (Eugenia caryophyllata Thumb.) and berries of tree (Pimenta dioica (L.) Meriff.) were studied and compared with the properties of synthetic antioxidant ionol (2,6 ditret butyl 4 hydroxytoluene, BHT) in model reactions with the stable free 2,2 diphenyl 1 picrylhydrazyl (DPPH) radical. The essential oils of clove bud and pimento had qualitatively close composition of the main components but differed by their quantitative content. In the studied samples, eugenol was the main compound with high antiradical activity. The reaction rates of essential oils and extracts with the DPPH radical were practically the same for essential oils and twice the reaction rate of BHT. The values of antiradical efficiency (AE) were also close for essential oils and were twice that for extracts and ionol. A synergetic action of components in the essential oil and extract of pimento on antiradical efficiency values was found.

In vitro genotoxicity testing of carvacrol and thymol using the micronucleus and mouse lymphoma assays

“…Essential oils (Eos) and their main components are used as additives in the food industry due to their flavour, antimicrobial, and antioxidant properties [1][2][3][4]. The use of Eos as food preservatives has been limited because high concentrations are required to reach sufficient activity [8].…”

Natural Product Extraction

“…143 For pharmaceutical purposes, this essential oil could be added as a flavoring agent to cover the bitter taste of other medicines. 144 According to Misharina et al 145 the substitution of natural spices for their essential oils or extracts is a trend in the food industry due to advantages such as the possibility of easier standardization, stability, and less susceptibility to microbiological contamination with the same sensory properties and biological activities of the natural spice.…”

Fracionamento de óleos essenciais por extração líquido-líquido em coluna de discos rotativos perfurados: estudo experimental e simulação do processo

“…Atualmente, na indústria alimentícia verifica-se uma tendência de substituição das especiarias naturais por seus óleos essenciais ou extratos os quais apresentam algumas vantagens como a possibilidade de serem padronizados com mais facilidade, maior estabilidade e menor suscetibilidade a contaminação pela microflora e por apresentarem as mesmas propriedades organolépticas e atividades biológicas das especiarias de origem (MISHARINA et al, 2015).…”

“…Eugenol, β-cariofileno, acetato de eugenila e humuleno foram os quatro principais compostos encontrados no óleo essencial de cravo estudado por Misharina et al (2015), Chaieb et al (2007), Jirovetz et al (2006). O óleo essencial de Pimenta da Jamaica estudado por Misharina et al (2015) apresentou os seguintes componentes majoritários: eugenol (35,42 %), metil eugenol (28,02 %), β-cariofileno (8,66 %), eucaliptol (5,62 %) e limoneno (2,12 %).…”