Abstract
In this investigation cold pressed clove ( Syzygium aromaticum ) oil (CO) was studied for its lipid classes, fatty acid profiles and tocol contents. The radical scavenging potential and antimicrobial properties of CO were also evaluated. The levels of neutral lipids in CO was the highest ( ca . 94.7% of total lipids), followed by glycolipids and phospholipids. The main fatty acids in CO were linoleic and oleic, which comprise together ca . 80% of total fatty acids. Stearic and palmitic acids were the main saturated fatty acids. a- and γ-tocopherols and d-tocotrienol were the main tocols. CO quenched 70% of DPPH• radicals after 1 h, while extra virgin olive oil was able to quench only 45%. ESR measurements also showed the same pattern, wherein CO quenched 57% of galvinoxyl radical and olive oil deactivated about 38%. The results of antimicrobial properties revealed that CO inhibited the growth of all tested microorganisms. CO had a drastic effect on the biosynthesis of protein and lipids in the cells of B. subtilis . In consideration of is tpotential utilization, detailed knowledge on the composition and functional properties of CO is of major importance.
Highlights
Spices are food adjuncts that have been utilized as flavoring, seasoning and preservatives
The proportion of lipid classes and subclasses presented in clove (Syzygium aromaticum) oil (CO) as well as retention factor (Rf) values of these subclasses are shown in Table 1 and Figure 1
A significant amount of TG was found followed by a relatively low level of free fatty acids (FFA), while DG and STE were recovered in lower levels
Summary
Spices are food adjuncts that have been utilized as flavoring, seasoning and preservatives. Clove (Syzygium aromaticum L., family Myrtaceae) is the dried flower buds, from the tree which is widely cultivated in many tropical countries (Wenqiang et al, 2007). Clove bud essential oil has many biological impacts, such as antimicrobial, insecticidal and antioxidant properties, and the oil is used traditionally as flavoring agents in foods (Huang et al, 2002). Clove essential oil showed antilisteric activity in meat and cheese (Menon and Garg, 2001; Matan et al, 2006). Clove oil is used in many non-food applications such as antimicrobial agents against oral bacteria associated with dental caries and periodontal disease (Cai and Wu, 1996) and as a protective agent against tissue injuries in the lens and cardiac muscles. Clove treatment significantly reduced blood sugar increases and lipid
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