Abstract
Syzygium aromaticum L. is a popular flavor and fragrance spice used in cooking, traditional and modern therapy. No work has compared between the scavenging capacity of the essential oil, extracts and eugenol, or studied that of the hexane extract, as well as its phenolic and flavonoid contents. To reveal more details on phytochemical and scavenging characteristics of Syzygium aromaticum spice, we estimated the scavenging activity of the essential oil, each extract of water, ethanol, ethyl acetate and hexane obtained from clove buds, based on their effective concentration able to scavenge 50% (EC50) of 2,2′-diphenyl-1-picrylhydrazyl, and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt free radicals. The essential oil showed high scavenging activity (EC50 of 0.40 ± 0.06 and 0.42 ± 0.02 mg/ml), and comprises 13 identified compounds. Eugenol, β-Caryophyllene, eugenyl acetate and α-Humulene are the major components. Comparing extracts, those of ethanol and hexane exhibited the greatest phenolic content (351.83 ± 17.90 and 348.04 ± 24.54 mg of gallic acid equivalent/gextract respectively) and the potent scavenging activities (EC50 of 0.41 ± 0.03 and 0.37 ± 0.00 mg/ml respectively). A moderate flavonoid content was observed, and aqueous extract was the best (21.90 ± 0.16 mg of quercetin equivalent/gextract). According to thin layer chromatography screening, all extracts content eugenol except that of water, this phenol contributes mainly on the scavenging activity and seems to be more active in mixture with terpenes, like in essential oil.
Similar content being viewed by others
References
Adams RP (2007) Identification of essential oil components by gas chromatography/mass spectroscopy, 4th edn. Allured Publ Corp, Carol Stream, Ill
Ahn MR, Kumazawa S, Usui Y, Nakamura J, Matsuka M, Zhu F (2007) Antioxidant activity and constituents of propolis collected in various areas of China. Food Chem 101(4):1383–1392. https://doi.org/10.1016/j.foodchem.2006.03.045
Bachmann FM (1916) The inhibiting action of certain spices on the growth of microorganisms. J Ind Eng Chem 8(7):620–623
Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28(1):25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
Brewer MS (2011) Natural antioxidants: sources, compounds, mechanisms of action, and potential applications. Compr Rev Food Sci Food Saf 10(4):221–247. https://doi.org/10.1111/j.1541-4337.2011.00156.x
Brito RE, González-Rodríguez J, Montoya MR, Rodríguez Mellado JM (2017) Comparison of the volatile antioxidant contents in the aqueous and methanolic extracts of a set of commercial spices and condiments. Eur Food Res Technol 243(8):1439–1445. https://doi.org/10.1007/s00217-017-2854-x
Chaieb K, Hajlaoui H, Zmantar T, Kahla-Nakbi AB, Rouabhia M, Mahdouani K, Bakhrouf A (2007) The chemical composition and biological activity of clove essential oil, Eugenia caryophyllata (Syzigium aromaticum L. Myrtaceae): a short review. Phytother Res 21(6):501–506. https://doi.org/10.1002/ptr.2124
Council of Europe (COE). (2007). European pharmacopoeia: european directorate for the quality of medicines, 6th edn. Strasbourg
Dorman HJD, Hiltunen R (2004) Fe(III) reductive and free radical-scavenging properties of summer savory (Satureja hortensis L.) extract and subfractions. Food Chem 88(2):193–199. https://doi.org/10.1016/j.foodchem.2003.12.039
Dudonné S, Vitrac X, Coutière P, Woillez M, Mérillon J-M (2009) Comparative Study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J Agric Food Chem 57(5):1768–1774. https://doi.org/10.1021/jf803011r
El-Maati MFA, Mahgoub SA, Labib SM, Al-Gaby AMA, Ramadan MF (2016) Phenolic extracts of clove (Syzygium aromaticum) with novel antioxidant and antibacterial activities. Eur J Integr Med 8(4):494–504. https://doi.org/10.1016/j.eujim.2016.02.006
Fayemiwo KA, Adeleke MA, Okoro OP, Awojide SH, Awoniyi IO (2014) Larvicidal efficacies and chemical composition of essential oils of Pinus sylvestris and Syzygium aromaticum against mosquitoes. Asian Pac J Trop Biomed 4(1):30–34. https://doi.org/10.1016/S2221-1691(14)60204-5
Gramza-Michałowska A, Bueschke M, Kulczyński B, Gliszczyńska-Świgło A, Kmiecik D, Bilska A, Purłan M, Wałęsa L, Ostrowski M, Filipczuk M, Jędrusek-Golińska A (2019) Phenolic compounds and multivariate analysis of antiradical properties of red fruits. J Food Meas Charact 13(3):1739–1747. https://doi.org/10.1007/s11694-019-00091-x
Gülçin İ, Şat İG, Beydemir Ş, Elmastaş M, Küfrevioǧlu Öİ (2004) Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.). Food Chem 87(3):393–400. https://doi.org/10.1016/j.foodchem.2003.12.008
Halliwell B, Gutteridge JMC (2015) Free Radicals in Biology and Medicine, 5th edn. Oxford University Press, Oxford
Hitokoto H, Morozumi S, Wauke T, Sakai S, Kurata H (1980) Inhibitory effects of spices on growth and toxin production of toxigenic fungi. Appl Environ Microbiol 39(4):818–822
Hoffmann C, Evans CA (1911) The use of spices as preservatives. J Ind Eng Chem 3(11):835–838
Hossain MA, AL Harbi SR, Weli AM, Al-Riyami Q, Al-Sabahi JN (2014) Comparison of chemical constituents and antimicrobial activities of three essential oils from three different brands’ clove samples collected from Gulf region.pdf. Asian Pac J Trop Dis 4(4):262–268
Ivanovic J, Dimitrijevic-Brankovic S, Misic D, Ristic M, Zizovic I (2013) Evaluation and improvement of antioxidant and antibacterial activities of supercritical extracts from clove buds. J Funct Foods 5(1):416–423. https://doi.org/10.1016/j.jff.2012.11.014
Kramer RE (1985) Antioxidants in clove. J Ame Oil Chem Soc 62(1):111–113. https://doi.org/10.1007/BF02541505
Lu F, Ding Y, Ye X, Ding Y (2011) Antibacterial effect of cinnamon oil combined with thyme or clove oil. Agric Sci China 10(9):1482–1487. https://doi.org/10.1016/S1671-2927(11)60142-9
Mabrouk SS, El-Shayeb NMA (1980) Inhibition of aflatoxin formation by some spices. Z Lebensm Unters Forsch 171(5):344–347. https://doi.org/10.1007/BF01087129
Mead JF (1976) Free Radical Mechanisms of Lipid Damage and Consequences for Cellular Membranes. In: Pryor WA (ed) free radicals in biology, vol 1. Academic Press, New York, pp 51–68
Mishra K, Ojha H, Chaudhury NK (2012) Estimation of antiradical properties of antioxidants using DPPH assay: a critical review and results. Food Chem 130(4):1036–1043. https://doi.org/10.1016/j.foodchem.2011.07.127
Omidbeygi M, Barzegar M, Hamidi Z, Naghdibadi H (2007) Antifungal activity of thyme, summer savory and clove essential oils against Aspergillus flavus in liquid medium and tomato paste. Food Control 18(12):1518–1523. https://doi.org/10.1016/j.foodcont.2006.12.003
Pacifici RE, Davies KJA (1991) Protein, lipid and DNA repair systems in oxidative stress: the free-radical theory of aging revisited. Gerontology 37(1–3):166–180
Pérez-Rosés R, Risco E, Vila R, Peñalver P, Cañigueral S (2016) Biological and nonbiological antioxidant activity of some essential oils. J Agric Food Chem 64(23):4716–4724. https://doi.org/10.1021/acs.jafc.6b00986
Preedy, V. R. (2016). Essential oils in food preservation, flavor and safety. Academic Press
Sgorbini B, Cagliero C, Pagani A, Sganzerla M, Boggia L, Bicchi C, Rubiolo P (2015) Determination of free and glucosidically-bound volatiles in plants. Two case studies: l-menthol in peppermint (Mentha x piperita L.) and eugenol in clove (Syzygium aromaticum (L.) Merr. & L.M.Perry). Phytochemistry 117:296–305. https://doi.org/10.1016/j.phytochem.2015.06.017
Shan B, Cai YZ, Sun M, Corke H (2005) Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J Agric Food Chem 53(20):7749–7759. https://doi.org/10.1021/jf051513y
Singleton VL, Rossi JAJ (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144–158
Srivastava AK, Srivastava SK, Syamsundar KV (2005) Bud and leaf essential oil composition of Syzygium aromaticum from India and Madagascar. Flavour Fragr J 20(1):51–53. https://doi.org/10.1002/ffj.1364
Stadtman ER, Berlett BS (1997) Reactive Oxygen-Mediated Protein Oxidation in Aging and Disease. Chem Res Toxicol 10(5):485–494
Totter JR (1980) Spontaneous cancer and its possible relationship to oxygen metabolism. Proc Natl Acad Sci USA 77(4):1763–1767
Viuda-Martos M, Ruíz-Navajas Y, Fernández-López J, Pérez-Alvarez JA (2007) Chemical composition of the essential oils obtained from some spices widely used in mediterranean region. Acta Chim Slov 54:921–926
Wang L, Weller CL (2006) Recent advances in extraction of nutraceuticals from plants. Trends Food Sci Technol 17(6):300–312. https://doi.org/10.1016/j.tifs.2005.12.004
Acknowledgement
We are indebted to Professor Ibrahim Sbai El Otmani from Faculty of Medicine and Pharmacy Casablanca, Hassan II University for useful discussions and helpful advice.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Ethical statements
This article does not contain any studies with human participants or animals performed by any of the authors.
Conflict of interest
Yassine El Ghallab has no conflict of interest. Abdellah Al Jahid has no conflict of interest. Jamal Jamal Eddine has no conflict of interest. Amal Ait Haj Said has no conflict of interest. Lhoussaine Zarayby has no conflict of interest. Sanae Derfoufi has no conflict of interest.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
El Ghallab, Y., Al Jahid, A., Jamal Eddine, J. et al. Syzygium aromaticum L.: phytochemical investigation and comparison of the scavenging activity of essential oil, extracts and eugenol. ADV TRADIT MED (ADTM) 20, 153–158 (2020). https://doi.org/10.1007/s13596-019-00416-7
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13596-019-00416-7