The effects of the antioxidant activity and inhibition on LDL oxidation of clove oil extracted by soxhelt and steam distillation methods

Authors

LI Xuejin, School of medicine, Jiujiang University, Jiujiang, Jiangxi 332000, China
XIONG Yifan, School of medicine, Jiujiang University, Jiujiang, Jiangxi 332000, China; Jiujiang Andehe Biotechnology Co., Ltd., Jiujiang University, Jiujiang, Jiangxi 332000, China
ZHENG Changhong, School of medicine, Jiujiang University, Jiujiang, Jiangxi 332000, China
YANG Liping, School of medicine, Jiujiang University, Jiujiang, Jiangxi 332000, China
CHEN Hui, School of medicine, Jiujiang University, Jiujiang, Jiangxi 332000, China
LIU Changjin, School of medicine, Jiujiang University, Jiujiang, Jiangxi 332000, China; Jiujiang Andehe Biotechnology Co., Ltd., Jiujiang University, Jiujiang, Jiangxi 332000, China; State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Bio
JIANG Shenhua, School of medicine, Jiujiang University, Jiujiang, Jiangxi 332000, China; Jiujiang Andehe Biotechnology Co., Ltd., Jiujiang University, Jiujiang, Jiangxi 332000, China; State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Bio

Abstract

The comparison of antioxidant activity and inhibition efficiency on LDL oxidation of two kinds of clove oil were studied by spectrophotometry and fluorescence analysis in this study. The results showed as follows. The scavenging ability on DPPH radicals, total reducing and antioxidant capacities, ferric reducing antioxidant power of COESD were significantly stronger than those of COESM (P＜0.05 or P＜0.01). During LDL oxidation, the inhibition effect of COESD on tryptophan (Trp) fluorescence quenching, the formation of total fluorescence products and lipofuscins, lysine (Lys) modification detected by MDA and UV-Visible scanning spectra were also better than those of COESM. The results of active component content analyses showed that COESD contained more total polyphenols and flavonoids than COESM. This study provided the reference for further research and development of clove oil.

Publication Date

2-28-2019

First Page

145

Last Page

152

DOI

10.13652/j.issn.1003-5788.2019.02.028

Recommended Citation

Xuejin, LI; Yifan, XIONG; Changhong, ZHENG; Liping, YANG; Hui, CHEN; Changjin, LIU; and Shenhua, JIANG (2019) "The effects of the antioxidant activity and inhibition on LDL oxidation of clove oil extracted by soxhelt and steam distillation methods," Food and Machinery: Vol. 35: Iss. 2, Article 28.
DOI: 10.13652/j.issn.1003-5788.2019.02.028
Available at: https://www.ifoodmm.cn/journal/vol35/iss2/28

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