Antioxidants in Spices: Literature Survey and Identification Clove

Abstract

Through the use of thin-layer chromatography, ultraviolet (UV), infrared (IR), mass spectrometry (MS), and liquid chromatography (HPLC), gallic acid and eugenol were identified as the two major antioxidants in clove. The amounts of gallic acid and eugenol were determined to be 1.26 g and 3.03 g, respectively, in 100 g of clove.

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Document Details

Document Type
Technical Report
Publication Date
Jun 01, 1984
Accession Number
ADA143379

Entities

People

  • Roslyn E. Kramer

Organizations

  • United States Army Soldier Systems Center

Tags

Communities of Interest

  • Biomedical

DTIC Thesaurus Topics

  • Alcohols
  • Chemical Synthesis
  • Chemistry
  • Chromatographs
  • Chromatography
  • Dehydrated Foods
  • Ethers
  • Food
  • Liquid Chromatography
  • Literature Surveys
  • Mass Spectrometry
  • Organic Chemistry
  • Organic Compounds
  • Shelf Life
  • Spectrometry
  • Thin Layer Chromatography
  • Ultraviolet Detectors

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry