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Antioxidants in clove

  • Technical
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

Through the use of thin-layer chromatography (TLC), ultraviolet (UV), infrared (IR), mass spectrometry (MS) and high performance liquid chromatography (HPLC), gallic acid and eugenol were identified as the 2 major antioxidants in clove. The amounts of gallic acid and eugenol were determined to be 1.26 g and 3.03 g respectively in 100 g of clove.

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Authors and Affiliations

  1. Science and Advanced Technology Laboratory, US Army Natick Research and Development Center, 01760-5020, Natick, MA

    R. E. Kramer

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  1. R. E. Kramer
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Kramer, R.E. Antioxidants in clove. J Am Oil Chem Soc 62, 111–113 (1985). https://doi.org/10.1007/BF02541505

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  • DOI: https://doi.org/10.1007/BF02541505

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