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KMID : 1134820110400101361
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 10 p.1361 ~ p.1370
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Antioxidant and Anti-Inflammatory Activities of Eugenol and Its Derivatives from Clove (Eugenia caryophyllata Thunb.)
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Leem Hyun-Hee
Kim Eun-Ok
Seo Mi-Jae
Choi Sang-Won
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Abstract
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Antioxidant and anti-inflammatory activities of eugenol and its derivatives from clove (Eugenia caryophyllata Thunb.) were evaluated using in vitro assay systems by measuring 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, cyclooxygenase-2 (COX-2), and 15-lipoxygenase (15-LOX). Among eight different crude medicinal drugs tested, volatile extracts of clove extracted by steam distillation extraction (SDE) showed potent DPPH radical scavenging activity (IC50=8.85 μg/mL) as well as strong inhibitory activity against COX-2 (58.15%) and 15-LOX (86.15%) at 10 μg/mL and 25 μg/mL, respectively. Major volatile components of clove were identified as eugenol, trans-caryophyllene, and acetyleugenol by GC-MS analysis. Out of three eugenol derivatives, eugenol, methyl eugenol, and acetyl eugenol, eugenol showed the strongest DPPH radical scavenging activity and COX-2 in-hibitory activity, whereas methyl eugenol exhibited the strongest 15-LOX inhibitory activity. Finally, the contents of the three eugenol derivatives in clove were quantified by analytical HPLC. Contents of eugenol and acetyl eugenol in clove were 6.95% and 1.85% per dry weight, respectively. These results suggest that eugenol and its derivatives in steam distilled extract of clove may be useful as potential antioxidant and anti-inflammatory agents.
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KEYWORD
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clove (Eugenia caryophyllata Thunb.), volatile components, eugenol derivatives, antioxidant and anti-inflammatory activity
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