Antioxidant activity of purified Eugenol compound in some Dairy products
Abstract: A volatile oil of flower buds cloves was extracted through steam distillation using a Clevenger, the qualitative active groups in cloves volatile oil detection was carried out, then the results showed a presence of all active groups except glycosides and Coumarins. Thin layer chromatography technique (TLC) of clove volatile oil was carried out with standard sample compression, the Rate flow was (Rf) of clove volatile oil reached to 0.59, this result is equal to the Rf of standard compound. quantitative and qualitative detection of volatile oil compounds of clove buds leafs was carried out by using high performance liquid chromatography technique (HPLC), the result was showed presence of Eugenol compound in retention time 11.517 minutes while the standard Eugenol was recorded 11.373 minutes which indicates the purity of compound, in addition analysis with Ultra Violet (UV) - Visible to insure the Eugenol compound purity at a wavelength 300 nm. The antioxidant activity of purified eugenol compound in concentrations (0.1, 0.2, 0.4) were tested in three yogurt product Butter, Local cream and Local yogurt (Irbil yogurt) through tree indicators detection due peroxide number, free fatty acid and Total Nitrogen (TN) values for purified compound those compared with negative control (without treatment) and positive control (treatment with Sorbic acid), The concentration 0.4% of the Eugenol compound gave a highly antioxidant activity more than other concentrations through significant decreasing at (P?0.05) in peroxide number and the percent of free fatty acid and the total Nitrogen quantity (TN) in the samples that treated with eugenol compound was reached (6.2, 3.6, 3.2) milli-equivalent of O2/Kg, (4.03, 1.79, 1.42) % and (3.03, 1.44, 1.33) milligram nitrogen/100g respectively comparison with negative control samples (untreated) which reached (19.55? 28.43? 17.22) milli-equivalent of O2/Kg, (18.22, 25.33, 17.56) % and (14.66, 14.27, 10.54) milligram nitrogen/100g, while didn’t reached significant with positive control (samples was treatment with sorbic acid) reached (6.9, 3.9, 3.01) milli-equivalent of O2/Kg, (5.43,1.91,1.15) %, (3.11,1.04,0.93) milligram nitrogen/100g respectively. we conclude the antioxidant activity may be go to the high rang to the purity of eugenol compound and its content to number of aliphatic and aromatic molecules and alcohols and phenols higher than other concentration, and these play important role in antioxidant activity, we can using the eugenol compound instead to chemical compounds that’s have highly healthy effect.
[Suha Mohamed Ibrahim, Labeeb Ahmed Al-Zubaidi, Safa Aldeen Adnan, *Ahmed Ibrahim Jessim and Amal Ismaail Jasim (2015); Antioxidant activity of purified Eugenol compound in some Dairy products Int. J. of Adv. Res. 3 (4). 0] (ISSN 2320-5407). www.journalijar.com
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