Antioxidants in Spices: Literature Survey and Identification Clove
ARMY NATICK RESEARCH AND DEVELOPMENT CENTER MA
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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.
- Food, Food Service and Nutrition