Polyphenolic Compounds in Clove and Pimento and Their Antioxidative Activities

Yoshimura, Manabu; Amakura, Yoshiaki; Yoshida, Takashi

doi:10.1271/bbb.110491

Cited by 31 publications

(11 citation statements)

References 21 publications

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“…anti-oxidant activity [5][6][7] , free radical scavengers [8,9] , anti-stress [10] , and anti-microbial agent [11][12][13] ). Clove oil can be applied to any product, such as food, health, and personal care products, but its application must be done with great care.…”

Section: Introductionmentioning

confidence: 99%

Emulsion stability of clove oil in chitosan and sodium alginate matrix

Purwanti

Zehn

Pusfitasari

et al. 2018

International Journal of Food Properties

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Clove oil was emulsified in 1% w/w chitosan (CC emulsions) and 2.5% w/w sodium alginate matrix (CA emulsions) containing Tween 80 as the surfactant. Different homogenization speeds (5,000, 10,000, 15,000 and 20,000 rpm) were used to produce the emulsions, and the stability of the emulsions during storage (29 days) was determined. The stability of the emulsions containing clove oil prior to the solidification process was assessed when chitosan and sodium alginate were used as encapsulating materials. Different homogenization speeds resulted in polydisperse emulsions with a size of 2-3 μm and 90% of stability after 29 days of storage. Different homogenization speeds did not significantly affect the concentrations of the active compounds contained in the emulsions. However, these concentrations changed significantly after 29 days of storage when sodium alginate was used to make the emulsions and the homogenization speeds were ≥ 10,000 rpm. High temperature caused by the high viscosity of the solution and high energy dissipation during homogenization suggested that the emulsions composed of sodium alginate were unstable. Chitosan enabled a longer processing time during the clove oil encapsulation process compared to sodium alginate, when emulsification by homogenization was used. The stability of the emulsion of the clove oil-inchitosan matrix prior to the solidification step was superior. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Emulsion stability of clove oil in chitosan and sodium alginate matrix

Purwanti

Zehn

Pusfitasari

et al. 2018

International Journal of Food Properties

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“…[58] Previous studies on eugenol with an animal model showed significance beneficial effect on nerve function. It was also reported that eugenol content of clove oil is capable of improving learning and memory process of a mice model under elevated oxidative stress condition.…”

Section: Introductionmentioning

confidence: 99%

Anti-cholinesterase activity of the standardized extract of Syzygium aromaticum L.

et al. 2014

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Background:Clove (Syzygium aromaticum) is a well-known culinary spice with strong aroma; contains a high amount of oil known as clove oil. The major phyto-constituent of the clove oil is eugenol. Clove and its oil possess various medicinal uses in indigenous medicine as an antiseptic, anti-oxidant, analgesic and neuroprotective properties. Thus, it draws much attention among researchers from pharmaceutical, food and cosmetic industries.Objective:The aim of the present study was to determine the anti-cholinesterase activity of the methanol extract of clove, its oil and eugenol.Materials and Methods:In vitro anti-cholinesterase activity of S. aromaticum was performed by a thin layer chromatography bio autography, 96 well micro titer plate and kinetic methods. Reverse phase high performance liquid chromatography (RP-HPLC) analysis was carried out to identify the biomarker compound eugenol in clove oil.Results:Acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition study revealed that eugenol possess better inhibition of the enzymes than extract and oil. Clove extract, its oil and eugenol showed better inhibition of AChE than BChE. Polyphenolic compound eugenol was detected through RP-HPLC analysis. The content of eugenol in essential oil was found to be 0.5 μg/ml. Kinetic analysis of the cholinesterase inhibition study of the extract; clove oil and eugenol have shown that they possess mixed type of inhibition for AChE and non-competitive type of inhibition for BChE.Conclusion:These results might be useful in explaining the effect of clove as anti-cholinesterase agent for the management of cognitive ailments like Alzheimer's disease.

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“…Furthermore, ethanolic extract of clove exerted anti-inflammatory and anti-nociceptive activity [10]. The tannins and flavonoids of clove inhibit phosphodiesterase and prostaglandins activity [30], and eugenol, hydrolysable tannins, and flavonoids are attributed to the antioxidant ability of clove [31]. The extract of black galingale decrease rat paw edema comparable to indomethacin and also strongly inhibits PGE 2 release with IC 50 of 9.2 mg/ml [12].…”

Section: Sirilun Et Almentioning

confidence: 96%

Lactobacillus-Fermented Plant Juice as a Potential Ingredient in Cosmetics: Formulation and Assessment of Natural Mouthwash

Sirilun¹,

Sivamaruthi²,

Kumar³

et al. 2016

Asian J Pharm Clin Res

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Objective: Oral care cosmetics are essential for all populations and are systematically used to treat oral problems. The chemicals free natural cosmeticsare the choice of many people. Thus, this study was aimed to formulate and to assess the natural mouthwash (MW) solution from LactobacillusfermentedThai medicinal plants juice.Methods: The selected (betel, green tea, clove, black galingale, mangosteen, and noni) plant juices were subjected to Lactobacillus plantarum mediatedfermentation. The fermented plant juices (FPJ) were formulated into MW solution with different concentrations of peppermint oil. MW formulationswere assessed for physical appearance, stability, and anti-microbial activities.Results: About 2% of peppermint oil in FPJ was found as organoleptically optimum. The pH and refractive indexes of the MWs were not affectedduring storage and stability assessments. All the FPJ-MWs formulations showed antimicrobial activity against Group A Staphylococcus, and other oralpathogens - Escherichia coli, Streptococcus aureus, and Pseudomonas aeruginosa. Moreover, black galingale, mangosteen, and noni based MW formulasalso exhibited anti-candida activity. The MW made from fermented black galingale (Kaempferia parviflora) juice was the most potent antimicrobialformulation with excellent physical stability.Conclusion: The study concluded that fermented plant-herbal juices can be used as natural MW recipe with 2% of peppermint oil to improve theflavor and aroma. The formulations were stable, free of microbial contamination, and also exhibited antimicrobial activity. Further extended stabilitystudy and clinical trials are necessary to develop a commercial FPJ-based natural MW recipe.Keywords: Fermentation, Formulation, Lactobacillus, Mouthwash.

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Polyphenolic Compounds in Clove and Pimento and Their Antioxidative Activities

Cited by 31 publications

References 21 publications

Emulsion stability of clove oil in chitosan and sodium alginate matrix

Emulsion stability of clove oil in chitosan and sodium alginate matrix

Anti-cholinesterase activity of the standardized extract of Syzygium aromaticum L.

Lactobacillus-Fermented Plant Juice as a Potential Ingredient in Cosmetics: Formulation and Assessment of Natural Mouthwash

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