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M. Dev et al.
1 Introduction
Spices are vegetable products used to provide seasoning, flavouring and aroma to
foods (Peter and Babu 2012). They are commonly used to enhance the aroma of food
and some of them have been described as strong antioxidants, having other beneficial qualities too. Spices used to have an important social role due to their ability to
perpetuate life and to heal through their use as medicines and in dieting. Spices are
able to enrich or alter the quality of food, for instance, changing the taste to give it zest
or a piquant, pungency or lasting flavouring, or a relish (Nurdjannah and Bermawie
2001). The role of spices is related to the bioactivity of their constituents, namely,
the antioxidant activity (Charles 2013; Shobana and Akhilender Naidu 2000; Lindberg Madsen 1995). Clove, the dried aromatic bud of the evergreen trees, Eugenia
caryophyllata (= Syzygium aromaticum) (Myrtaceae), has been used in the food
industry and domestic culinary purposes as a flavouring agent due to their medicinal
attributes and antioxidant activity and intense flavour (Nurdjannah and Bermawie
2001; Kamatou et al. 2012).
Clove bud and other flavour materials when heated generate invariable flavour
vapours which are normally lost during culinary preparation. The composition of
such vapours and their antioxidant activities are likely to be different from the original
material. Present study aims to characterize the composition and antioxidant activity
of the vapours that are formed and then collected during roasting. Composition
studies established by GC-MS and antioxidant activity by standard methods have
been done.
2 Materials and Methods
Clove buds were purchased from local market of Kolkata, West Bengal, India. All
the analytical grade chemicals and solvents were purchased from MERCK, INDIA.
2.1 Preparation of Samples
Roasting was carried from ground clove bud at around 80 °C in a round bottom
pan and vapours condensed through a condenser and eventually collected by
solubilization in petroleum ether (b.p. 40–60 °C) and later removing the solvent.
M. Dev et al.
1 Introduction
Spices are vegetable products used to provide seasoning, flavouring and aroma to
foods (Peter and Babu 2012). They are commonly used to enhance the aroma of food
and some of them have been described as strong antioxidants, having other beneficial qualities too. Spices used to have an important social role due to their ability to
perpetuate life and to heal through their use as medicines and in dieting. Spices are
able to enrich or alter the quality of food, for instance, changing the taste to give it zest
or a piquant, pungency or lasting flavouring, or a relish (Nurdjannah and Bermawie
2001). The role of spices is related to the bioactivity of their constituents, namely,
the antioxidant activity (Charles 2013; Shobana and Akhilender Naidu 2000; Lindberg Madsen 1995). Clove, the dried aromatic bud of the evergreen trees, Eugenia
caryophyllata (= Syzygium aromaticum) (Myrtaceae), has been used in the food
industry and domestic culinary purposes as a flavouring agent due to their medicinal
attributes and antioxidant activity and intense flavour (Nurdjannah and Bermawie
2001; Kamatou et al. 2012).
Clove bud and other flavour materials when heated generate invariable flavour
vapours which are normally lost during culinary preparation. The composition of
such vapours and their antioxidant activities are likely to be different from the original
material. Present study aims to characterize the composition and antioxidant activity
of the vapours that are formed and then collected during roasting. Composition
studies established by GC-MS and antioxidant activity by standard methods have
been done.
2 Materials and Methods
Clove buds were purchased from local market of Kolkata, West Bengal, India. All
the analytical grade chemicals and solvents were purchased from MERCK, INDIA.
2.1 Preparation of Samples
Roasting was carried from ground clove bud at around 80 °C in a round bottom
pan and vapours condensed through a condenser and eventually collected by
solubilization in petroleum ether (b.p. 40–60 °C) and later removing the solvent.