Extraction of Antioxidants from Clove and Effect of Artificial Gastrointestinal Juice Immersion on Its Antioxidant Properties

Abstract:

The antioxidants of clove were extracted by water bath shaking, ultrasonic-assisted extraction (UAE), microwave-assisted extraction (MAE) and ultrasonic and microwave-assisted extraction (UMAE), the effective fraction of clove were immersed in the artificial gastrointestinal juice. The results showed that the total polyphenols and flavonoids recoveries were highest, and the antioxidant capacities were strongest for the extracted liquids by MAE and UMAE. However, the extraction time of UMAE was only half of that of MAE. The extraction efficiency of UMAE was the highest. The antioxidant capacities of the effective fraction of clove were significantly improved after immersed by the artificial gastric juice (P<0.001), while its antioxidant capacities were significantly reduced after immersed by the artificial intestinal juice (P<0.001).