Accession Number:

ADA143379

Title:

Antioxidants in Spices: Literature Survey and Identification Clove

Descriptive Note:

Technical rept.

Corporate Author:

ARMY NATICK RESEARCH AND DEVELOPMENT CENTER MA

Personal Author(s):

Report Date:

1984-06-01

Pagination or Media Count:

26.0

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.

Subject Categories:

  • Food, Food Service and Nutrition

Distribution Statement:

APPROVED FOR PUBLIC RELEASE