Study On Antioxidant Activity Of The Different Polar Solvent Extracts Of Clove

Clove as a spice, in recent years, studies have found having a strong antioxidant activity, andcan therefore act as a natural anti-oxidant. Whiles there has more about clove reported, but therelationship between the different polarity antioxidant active substances with antioxidant activityof rarely been reported. This experiment by measuring the cloves different polar solvent extractionin antioxidant capacity and protective effect on the cells from oxidative damage, the study ofcloves each extraction in oxidation resistance and to explore its mechanism, and finally takingminced pork save experiment on ethanol extract of clove, as the further development andutilization of natural antioxidants provide a reference for cloves.（1） Clove extract extracted with reflux obtain clove ethanol extract, respectively, using fivedifferent polar solvents （petroleum ether, chloroform, ethyl acetate, n-butanol and water） extractedclove extract, get petroleum ether phase, the chloroform phase, ethyl acetate phase, n-butanolphase and aqueous phases. By measuring the reducing power of the extract, clear indicators of freeradical scavenging, anti-lipid oxidation capacity, metal chelating ability to study the antioxidantactivity in vitro simulation system. The results show that, cloves different polar fractions havesome antioxidant activity, and increases with increasing concentration. Reducing power metalchelating ability and hydroxyl radical scavenging ability has a strong effect, the ethyl acetateextract antioxidant capacity is better than other polar parts.（2）A study was conducted to investigate the protective effects of cloves ethyl acetate extracton RBL caused by the damage of H₂O₂and its protective mechanism. Oxidative damage wasinduced by H₂O₂, and cell viability was measured by the MTT assay. The influence of cloves ethylacetate extract on H₂O₂-induced RBL injury was assessed by measuring the superoxidedismutase（SOD）, catalase（CAT）, and glutathione peroxidase（GSH-Px） activities and themalondialdehyde（MDA） content. The results demonstrated that RBL cells were damaged byincubation with100μmol/L H₂O₂for24h, and the viability of RBL cells reduced to24.64%. Theaddition of cloves ethyl acetate extract （0.1,0.5,2, and10mg/L） into the RBL cell suspensionsprior to the exposure to100μmol/L of H₂O₂resulted in a greater survival rate of the cells. In particular, the cell viability reached59.18%after treating with10mg/L cloves ethyl acetate extract.Moreover, at elevated concentrations, cloves ethyl acetate extract exhibited increased repairingcapability for injured RBL as well as increased protection of SOD, CAT and GSH-PX whilereducing MDA formation.（3） Add0.5%,1%,1.5%,2%clove ethanol extract of minced pork, red minced pork, TBARSvalue, pH value was measured during refrigerated storage, while sensory indicators assessed. Theresults showed that: compared with the control group, add the clove ethanol extract treated duringstorage can significantly inhibit the oxidation of fats, and can better maintain the color of mincedpork itself, wherein the effect of adding2.0%clove ethanol extract best. Add the clove ethanolextract treated inhibit fat oxidation is less effective than the0.02%BHT treated with the sameresults of sensory evaluation.