Effect of different roasting methods on clove bud extracted oil

Abstract

This research aims to study the effect of hotplate and microwave roasting at different time,temperature/power on extracted clove bud oil.In this study, oils extracted from clove buds were subjected to hotplate roasting at different times (10, 20, and 15 min) and temperatures (80,100, and 1800 C) and microwave roasting at different power levels (450, 600, 840 W) and time (30 s and 1 min) were evaluated. Physical property parameters color, density, and refractive index; and chemical quality parameters antioxidant properties, chemical composition analysis, functional group analysis, and antimicrobial activity were carried out.Analysis showed that under these conditions there was change in the yield of oil, chemical composition in the spice.The antioxidant properties, chemical composition, antimicrobial activities, and presence of functional groups in clove bud oil increased with microwave power and time up to 600 W and 1 min, for hot plate roasting at 180oC and 10 min, respectively. Based on these findings, roasting clove buds in the microwave with moderate power and short treatment times might be a feasible choice. Both roasting processes may generate new compounds as natural food preservatives