Scavenger activity evaluation of the clove bud essential oil (Eugenia caryophyllus) and eugenol derivatives employing ABTS+• decolorization
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Abstract
The essential oil (EO) of clove bud dried fruits from Eugenia caryophyllus was
obtained by a conventional hydrodistillation process in an excellent yield
(11.7 %). Its chemical composition was analyzed by GC-MS, identifying eugenol
as a main constituent (60.5%). Four eugenol-like molecules, γ-diisoeugenol,
hydroxymethyleugenol, dihydroeugenol and 1,3-dioxanylphenol, were synthesized using eugenol or isoeugenol as initial precursors under green chemistry
protocols. To evaluate the possible antioxidant capacity of eugenol compounds
including the clove bud EO, the Trolox® Equivalent Antioxidant Capacity value,
obtained by the ABTS+• radical-cation discoloration method, was employed. The
methodology was performed in a UV-Vis reader of 96-well microplates (dilution
methodology), using well-known antioxidant agents (BHA, BHT and vitamin E)
as reference compounds. It was found that the prepared eugenol derivatives
had a more potent free radical scavenger activity than the reference
compounds. In particular, the most active molecules, γ-diisoeugenol and
1,3-dioxanylphenol, were ca. 3-fold more potent than vitamin E.
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