Grasas y Aceites, Vol 64, No 5 (2013)

Lipid profile, antiradical power and antimicrobial properties of Syzygium aromaticum oil

M. F. Ramadan
Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University - Institute of Scientific Research and Revival of Islamic Heritage, Umm Al-Qura University - Internationales Laboratorium fu.r Biotechnologie und Consulting (ILBC GmbH), Germany

M. M.S. Asker
Institute of Scientific Research and Revival of Islamic Heritage, Umm Al-Qura University, Saudi Arabia

M. Tadros
Microbial Biotechnology Department, National Research Center, Egypt


In this investigation cold pressed clove (Syzygium aromaticum) oil (CO) was studied for its lipid classes, fatty acid profiles and tocol contents. The radical scavenging potential and antimicrobial properties of CO were also evaluated. The levels of neutral lipids in CO was the highest (ca. 94.7% of total lipids), followed by glycolipids and phospholipids. The main fatty acids in CO were linoleic and oleic, which comprise together ca. 80% of total fatty acids. Stearic and palmitic acids were the main saturated fatty acids. a- and γ-tocopherols and d-tocotrienol were the main tocols. CO quenched 70% of DPPH• radicals after 1 h, while extra virgin olive oil was able to quench only 45%. ESR measurements also showed the same pattern, wherein CO quenched 57% of galvinoxyl radical and olive oil deactivated about 38%. The results of antimicrobial properties revealed that CO inhibited the growth of all tested microorganisms. CO had a drastic effect on the biosynthesis of protein and lipids in the cells of B. subtilis. In consideration of is tpotential utilization, detailed knowledge on the composition and functional properties of CO is of major importance.


Antimicrobial; Clove; Lipids; Radical scavenging activity; Syzygium aromaticum

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