Antioxidant Activity of Eugenol: A Structure-Activity Relationship Study

GÜLÇİN İ.

JOURNAL OF MEDICINAL FOOD, cilt.14, sa.9, ss.975-985, 2011 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 9
  • Basım Tarihi: 2011
  • Doi Numarası: 10.1089/jmf.2010.0197
  • Dergi Adı: JOURNAL OF MEDICINAL FOOD
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.975-985
  • Anahtar Kelimeler: antioxidant activity, eugenol, radical scavenging, reducing power, IN-VITRO ANTIOXIDANT, RADICAL SCAVENGING ACTIVITY, ANTIRADICAL ACTIVITIES, DEPENDENT OXIDATION, LIPID-PEROXIDATION, CAPACITY, DERIVATIVES, ANTIFUNGAL, ACID, ANTIBACTERIAL
  • Atatürk Üniversitesi Adresli: Evet

Özet

Eugenol (4-allyl-2-methoxyphenol), a major phenolic component from clove oil (Eugenia caryophyllata), has several biological activities. To estimate the capacity of eugenol to act as an antioxidant, the following were studied: 1,1-diphenyl-2-picryl-hydrazyl-, 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)-, and N, N-dimethyl-p-phenylenediamine-scavenging activity; total antioxidant activity; and ability to reduce ferric ions and cupric ions. Eugenol inhibited 96.7% (r(2) = 0.9319) lipid peroxidation of a linoleic acid emulsion at a 15-mu g/mL concentration. Butylated hydroxyanisole, butylated hydroxytoluene, alpha-tocopherol, and Trolox (R) displayed 95.4% (r(2) = 0.8482), 99.7% (r(2) = 0.7798), 84.6% (r(2) = 0.9272), and 95.6% (r(2) = 0.8511) inhibition of peroxidation, respectively, at the 15-mu g/mL concentration. According to the results of this study, eugenol had the most powerful antioxidant activity and radical-scavenging activity. This study should prompt further studies of the antioxidant properties of eugenol.