Composition and Antiradical Power of Syzygium aromaticum Lipids

Abstract

2) determine the total phenolic content and in vitro radical scavenging activity of CO. The results from the present study will be used to develop novel edible oil products rich in bioactive molecules with a desirable shelf life. The proportion of lipid classes present in CO as well as the R f values of the subclasses are shown in Table 1. The level of NL was the highest (ca. 94.7%), followed by GL (0.76%) and PL (0.39%). The data are in agreement with Suzuki et al. [13] who analyzed the lipid classes of clove lipidic extract. Subclasses of NL contained triacylglycerol (TG), free fatty acids (FFA), diacylglycerol (DG), esterified sterols (STE), and monoacylglycerol (MG) in decreasing order. A significant amount of TG was found (ca. 96.6% of total NL) followed by a relatively low level of FFA (ca. 1.4% of total NL), while DG and STE were recovered in lower levels. The subclasses of GL found in CO were sulfoquinovosyl diacylglycerol (SQD), digalactosyl diglycerides (DGD), cerebrosides (CER), steryl glycosides (SG), monogalactosyl diglycerides (MGD), and esterified steryl glycosides (ESG) as presented in Table 1. The proportion of each component was estimated by lipid-carbohydrate determination. CER, SG, and ESG were the prevalent components and made up about 92% of the total GL. The PL subclasses in CO were separated into four major fractions via TLC. The TLC fractions of PL revealed that the predominant PL subclasses were PC followed by PE, PI, and PS (Table 1). About half of the total PL was in PC and a quarter was in PE, while PI and PS were isolated in smaller quantities. The fatty acid profiles of CO and lipid classes (NL, GL, and PL) are presented in Table 2. According to the results, nine fatty acids were identified in CO. Linoleic and oleic acids were the main fatty acids in CO. Both fatty acids comprise together about 80% of the total FAME. The cold-pressed oil contained significant levels of monounsaturated fatty acids (MUFA, 39.7 g/100 g total fatty acids), which is comparable to cold pressed hemp, cranberry, blueberry, onion, and milk thistle seed oils but is much lower than the 81 and 82% in carrot and parsley cold pressed seed oils 14, 15.