Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs

Abstract

Antioxidant activity, lipid oxidation, fatty acid composition and volatile compounds of duck eggs supplemented with clove extract were monitored over the salting period. The results indicated that application of clove extracts significantly reduced 2-thiobarbituric acid reactive substances and anisidine values as well as the conjugated dienes levels during curing. Clove extracts along with salting time had significant effects on the fatty acid composition. The predominant fatty acid in salted duck eggs supplemented with clove extracts for 14 day of the salting process was oleic acid, followed by palmitic acid and arachidonic acid. Additionally, treated eggs exhibited a higher docosahexaenoic acid content than that of control. The results of SPME GC-MS showed the presence of 46 and 37 volatiles in the treated eggs. Eugenol, as the primary bioactive component of clove, was detected in salted eggs supplemented with clove extracts. In addition, analyzing the results obtained through electronic nose showed that clove extract brought significant changes in salted eggs flavor components.

Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine

“…The free radical-scavenging ability of the samples was determined using a stable 2,2-diphenyl-2-picrylhydrazyl radical (DPPH Á ) according to the procedure described by Katalinić et al (2013) and Harlina et al (2018). This method is based on the ''quenching'' reactions of antioxidants with DPPH resulting in discolouration of the purple coloured ethanol solution which is monitored at 517 nm, and the results are expressed as DPPH inhibition (in %).…”

Oxidative Stress-Induced DNA Damage and Apoptosis in Clove Buds-Treated MCF-7 Cells

“…Clove, a spice obtained from the dried flower of the tree Syzygium aromaticum L., has been used in traditional medicine for centuries as an antiseptic, analgesic, or in dental care [1]. Nowadays, several studies document a broad range of biological effects of clove including antibacterial [2,3], antifungal [4], antimutagenic [5], antihistaminic [6], antiinflammatory [7], or antioxidant [8]. Moreover, the antiproliferative activity of clove essential oil or eugenol, its main component, has also been described [9,10].…”

Salt consumption and the risk of chronic diseases among Chinese adults in Ningbo city

“…Significant evidence has proved that human's diet has strong impact on health [5][6][7][8]. With increasing consumption of energy-dense foods in China, overconsumption of salt has been identified as a risk factor for development of major chronic diseases [9,10], although salt/sodium not only is an important preservative method [11], but also makes essential contribution to eating pleasure and satisfaction [12]. Due to an important flavor, salt/sodium can determine the changes of dietary behavior, food choices and food preference [12].…”