Composition and Antioxidant Activity
of Vapours from Clove Bud During
Roasting
Moumita Dev, D. K. Bhattacharyya, and Minakshi Ghosh
Abstract The volatile chemical composition and antioxidant properties of essential
oil of clove buds and vapour of roasted clove buds have been revisited together. The
major bioactive compounds showed to be eugenol, β-caryophyllene, and eugenol
acetate; their different quantitative contribution justifies the unequal aroma and
antioxidant properties of clove products. Antioxidant activity of essential oil of clove
bud oil and its roasted vapour was measured by 2,2
-azino-bis(3-ethylbenzthiazoline6-sulfonic acid) (ABTS) radical scavenging activity,α,α-diphenyl-β-picryl-hydrazyl
free radical (DPPH) scavenging activity, total reducing ability determination by Fe
3+ –
Fe
2+ transformation method (FRAP) and total phenolic content by TPC. Antioxidant
activity of the unroasted clove bud oil is greater than the vapours of the roasted clove
bud. Original clove bud (unroasted) contains 89.77 ± 0.03 DPPH, 74.47 ± 0.04
ABTS, 11.1 ± 0.1 FRAP, and 1.15 ± 0.06 TPC, whereas vapours of roasted clove
bud contain 60 ± 0.02 DPPH, 72.80 ± 0.03 ABTS, 1.56 ± 0.01 FRAP and 1.44 ±
0.07 TPC. Vapours of the roasted clove bud contain 74.19% eugenol whereas original
clove bud (unroasted) contains 94.73% eugenol. Different types of compounds are
present in vapours of the roasted clove bud oil.
Keywords Clove and its roasted vapour · Antioxidant activity · GC-MS
M. Dev · D. K. Bhattacharyya · M. Ghosh (B)
School of Community Science and Technology, Indian Institute of Engineering Science and
Technology, Shibpur, Howrah, West Bengal 711103, India
e-mail: g_minakshi2000@yahoo.com
M. Dev
e-mail: moumitadev.2013@gmail.com
D. K. Bhattacharyya
e-mail: dkb_oiltech@yahoo.co.in
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_15
151
of Vapours from Clove Bud During
Roasting
Moumita Dev, D. K. Bhattacharyya, and Minakshi Ghosh
Abstract The volatile chemical composition and antioxidant properties of essential
oil of clove buds and vapour of roasted clove buds have been revisited together. The
major bioactive compounds showed to be eugenol, β-caryophyllene, and eugenol
acetate; their different quantitative contribution justifies the unequal aroma and
antioxidant properties of clove products. Antioxidant activity of essential oil of clove
bud oil and its roasted vapour was measured by 2,2
-azino-bis(3-ethylbenzthiazoline6-sulfonic acid) (ABTS) radical scavenging activity,α,α-diphenyl-β-picryl-hydrazyl
free radical (DPPH) scavenging activity, total reducing ability determination by Fe
3+ –
Fe
2+ transformation method (FRAP) and total phenolic content by TPC. Antioxidant
activity of the unroasted clove bud oil is greater than the vapours of the roasted clove
bud. Original clove bud (unroasted) contains 89.77 ± 0.03 DPPH, 74.47 ± 0.04
ABTS, 11.1 ± 0.1 FRAP, and 1.15 ± 0.06 TPC, whereas vapours of roasted clove
bud contain 60 ± 0.02 DPPH, 72.80 ± 0.03 ABTS, 1.56 ± 0.01 FRAP and 1.44 ±
0.07 TPC. Vapours of the roasted clove bud contain 74.19% eugenol whereas original
clove bud (unroasted) contains 94.73% eugenol. Different types of compounds are
present in vapours of the roasted clove bud oil.
Keywords Clove and its roasted vapour · Antioxidant activity · GC-MS
M. Dev · D. K. Bhattacharyya · M. Ghosh (B)
School of Community Science and Technology, Indian Institute of Engineering Science and
Technology, Shibpur, Howrah, West Bengal 711103, India
e-mail: g_minakshi2000@yahoo.com
M. Dev
e-mail: moumitadev.2013@gmail.com
D. K. Bhattacharyya
e-mail: dkb_oiltech@yahoo.co.in
© Springer Nature Singapore Pte Ltd. 2021
D. Ramkrishna et al. (eds.), Advances in Bioprocess Engineering and Technology,
Lecture Notes in Bioengineering,
https://doi.org/10.1007/978-981-15-7409-2_15
151