engleski

Antioxidant capacity of glycosidically bound and free volatiles from selected spice plants in two lipid model systems

The antioxidant capacity of glycosidically bound and free volatiles from basil, laurel, and clove before and after fractionation as well as for frequently used commercial antioxidants (BHT, BHA, a-tocopherol, vitamin C) and pure eugenol were tested by two lipid model systems: the TBARS method and the Rancimat method. Clove volatile compounds, in comparison with other volatile compounds isolated from basil and laurel, were found to be potent antioxidants. The better antioxidant capacity results for all tested volatile mixtures were obtained by using the TBARS method. The extreme conditions of the Rancimat probably evaporate volatile compounds and reduce the obtained capacities. Clove volatile compound capacity is comparable with that for widely used commercial antioxidants. If we can show that volatile compounds are released from their nonvolatile glycosidically bound compounds by acid hydrolysis or via chemical pathways during the manufacturing process, the antioxidant capacity of those compounds would contribute to overall clove capacity.

basil; laurel; clove; volatile aglycones; free volatiles; hydrocarbon and oxygen-containing fractions; GC/MS; antioxidant capacity; TBARS; Rancimat.

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