CHEMICAL COMPOUNDS AND ANTIOXIDANT CONTENTS OF CLOVES LEAVES ESSENTIAL OIL
Article History
Submited : July 13, 2020
Published : July 13, 2020
Essential oils from the distillation of clove leaves could act as anti-bacterial and anti-fungal agentsforeither food or feed. The purpose of this study was to identify chemical compounds and antioxidant content of clove leaves essential oils. The material used was clove leaves essential oil obtained by soxlet extraction. Clove leaves were taken from trees of over 10 years old in Palu, Central Sulawesi. Chemical compounds of the sample were analyzed by GC-MS method. Each peak that appeared on the chromatogram was identified by comparing to the standard. While the antioxidant analysis was carried out by using the DPPH (IC50) of spectrophotometry method. The results showed that the total essential oils content of clove leaves was 3,957% and there were 6 chemical compounds identified, i.e. caryophyllen (0,96%); phenol, 2-methoxy (guaiacol) (4,16%); phenol,2-methoxy-4-methyl (9.79%); phenol, 4-ethyl-2-methoxy (1.5%); phenol 2-methoxy-4-propyl (3.87%); phenol, 2-methoxy-4-(2-prophenyl) andEugenol (79.72%). While the results of antioxidant identification based on DPPH and IC50 values before purification were 0.597 and 74.358, and the respective values after purification were 0.597 and 42.255. In conclusion, the antioxidant content of clove leaves essential oils after purification is higher than before purification and it contains 3.957% essential oil.
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Velluti A, V. Sanchis, A.J. Ramos and S. Marı’n. Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarose essential oils on growth and fumonisin B1 production by Fusariumproliferatumin maize grain. Int. J. Food Microbiol. 2003 Vol. 89: 145-154.
Zou, Y., Y. Lu and D.Wei. 2004. Antioxidant Activity of a Flavonoid-Rich Extract of Hypericumperforatum L. in Vitro. J.Agric. Food Chem. 2004 Vol. 52:5032 – 5039.
Andarwulan, N., H.Wijaya. and D.T. Cahyono. Antioxidant Activity of Betle Leaves. (Piper betle L). Food Technology and Industry Book, 1996.
Badarinath, A., K. Rao, C.S. Chetty, S. Ramkanth, T. Rajan, and K. Gnanaprakash .A Review on In-vitro Antioxidant Methods : Comparisons, Correlations, and Considerations. International Journal of PharmTech Research. 2010, 1276-1285.
Bhuiyan, Md, N.I. Bagum, J. Nandi, andF. Akter. Constituents of the essential oil from leaves and buds of clove (Syzigiumaromaticum). African Journal of Plant Science. 2010 Vol.4(11): 451-454.
Dehghani, F., A. Heshmatpour, M.R. Panjehshahin, andT.T. Khozani. Toxic effects of water/ alcoholic extract of Syzygiumaromaticumon sperm quality, sex hormones and reproductive tissues in male mouse. IUFS J. Biol. 2012 Vol.71(2): 95 – 102.
Dibazar, S. P, S. Fateh, S. Daneshmandi. Clove (Syzigium aromaticum) ingredients affect lymphocyte subtypes expansion and cytokine profile responses: an in vitro evaluation. Food and drug analysis. 2014 Vol.22:448-454.
Dibazar,S.P, S. Fateh, and S. Daneshmandi. Immunomodulatiry effects of clove (Syzygiumaromaticum) constituents on macrophages: in vitro evaluations of aqueous and ethanolic components. Journal of immunotoxicology. 2015 Vol.12(2) 124-131.
Gitawati R. Free Radicals, trait, and Role in Causing Cell Damage or Death. Bulletin. Cermin Dunia Kedokteran. 1995 Vol102:33-36
Halliwell, B., M.A. Murcia, S.Chirico, and A.I. Okezie. Free radicals andantioxidants in food and in vivo: What they do and how they work.Crit. Rev. Food Sci. Nutr. 1995 Vol.35:7.
Huang Y, S.H. Ho, H.C. Lee and Y.L. Yap. Insecticidal properties ofeugenol, isoeugenol and methyleugenol and their effects on nutrition of Sitophilus zeamais Motsch. (Coleoptera: Curculionidae) and Tribolium castaneum (Herbst) (Coleoptera: Tenebrionidae). J. Stored Prod. Res. 2002 Vol. 38 (5): 403-412.
Hutajulu, T.F., K. Hanafiah, and D.Supriatna. 2007. Isolation of eugenoland β-cariofilena of clove leaves oil (Syzygium aromaticum). J. of Agro-Based Industri. 2007 Vol.24(2):32-39.
Jadhav, S. J., S.S. Ninbalkar, A.D. Kulkarni and D.L. Mahari. Lipid Oxidation in Biological and Food System. New York, 1996.
Jayanudin. The chemical composition of clove leaves essential oil from the steam distillation process. J. Teknik Kimia Indonesia. 2011 Vol. 10 (1):37-42.
Javanmardia, J., C. Stushnoffb, E. Lockeb, J.M.Vivanco. Antioxidant activity and total phenolic content of Iranian Ocimum accessions. J. Food Chemistry. 2003 Vol. 83: 547-550.
Jirovetz, L., G. Buchbauer, I. Stoilova, A. Stoyanova, A. Krastanov,E .Schmidt. 2006. Chemical composition and antioxidant properties of clove leaves essential oil. J. Agricultural and Food Chemistry. 2006 Vol. 54(17): 6303-6307.
Lee, K.G. and T. Shibamoto. Antioxidant property of aromatic extract isolated from clove buds (Syzygiumaromaticum L.). J. Food Chem. 2001 Vol. 74 (4): 443-448.
Lee K.W., H. Everts, and A.C. Beynen. Essential Oils in Broiler Nutrition. International Journal of Poultry Science. 2004 3 (12): 738-752.
Lumingkewas, M., J. Manarisip, F. Indriaty, A. Walangitan, J. Mandei and E. Suryanto. Antifotooxidant activity and phenolic composition of clove leaves (Eugenia aromatic L) Chem. Prog. 2014 Vol. 7(2):96-105.
Nurhidayati, L. andSulistiowati. Determination of eugenol levels in essential oils from three varieties of clove (SyzygiumaromaticumL) by gas chromatography. National Seminar in Lustrum X of the Faculty of Pharmacy, Jakarta: Pancasila University, 2013.
Nurdjannah, N., 2004. Diversify the use of cloves. Perspektif. 2004 3(2):61 – 70.
Razafimamonjison, G., M. Jahiel, T. Duclos, P. Ramanoelina, F. Fawbush, and P. Danthu. Bud, leaf and stem essential oil composition of Syzigium aromaticum from Madagascar, Indonesia, and Zanzibar. International Journal of Basic and Applied Sciences. 2015 Vol.3(3) : 224-233
Ross, L.G. and B. Ross. 1999. Anaestheticand Sedative Techniques for Aquatic Animal. 2nded. Great Britain : Blackwell Science Ltd, 1999.
Saija, A., M. Scalese, M. Lanza, D. Marzullo, F. Bonina, and F. Castelli. Flavonoids as antioxidant agents: importance of their interaction with biomembranes. Free RadicBiol Med. 1995 Vol.19:48.
Sarastani,D., T.Suwarna, Soekarto, R.Tien, R.Muchtadi, D.Fardiaz and A.Apriyanto. Antioxidant activity of Atung seed extract fractions. J.Food Technology and Industry. 2002 Vol.13:149-156.
Sastrohamidjojo, H. Essential Oil Chemistry (Book page: 121-160). Faculty of Mathematics and Natural Sciences. Yogyakarta : UGM, 2002.
Shan, B., Y.Z.Cai, M.Sun ,andH.Corke. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food Chem. 2005 Vol. 53: 7749-7759.
Trilaksani, W. Antioxidants: types, sources, mechanisms of action, and roles in health. http://rudyct.tripod.com/ sem2023/wini_trilaksani.htm, 2003.
Velluti A, V. Sanchis, A.J. Ramos and S. Marı’n. Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarose essential oils on growth and fumonisin B1 production by Fusariumproliferatumin maize grain. Int. J. Food Microbiol. 2003 Vol. 89: 145-154.
Zou, Y., Y. Lu and D.Wei. 2004. Antioxidant Activity of a Flavonoid-Rich Extract of Hypericumperforatum L. in Vitro. J.Agric. Food Chem. 2004 Vol. 52:5032 – 5039.
Tahir, M., Chuzaemi, S., Widodo, E., & Hafsah, H. (2020). CHEMICAL COMPOUNDS AND ANTIOXIDANT CONTENTS OF CLOVES LEAVES ESSENTIAL OIL. AGROLAND The Agricultural Sciences Journal (e-Journal), 7(1), 37 - 44. https://doi.org/10.22487/agroland.v7i1.459
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