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In recent years, there has been growing interest in the use of natural antioxidants. Many researchers have been interested in the use of essential oils in the food industry. The aim of this work is to study some of the characteristics of clove essential oil. This study shows that this oil is naturally rich in polyphenols and flavonoids. Evaluation of the antioxidant activity of EO by the DPPH test and the reducing power of Iron has shown very powerful reducing, antioxidant and anti-free radical powers associated with interesting anti-inflammatory and antimicrobial activities. The application of this essential oil in the formulation of a food product (salami) gave good acceptability, and to confirm this result we carried out a tasting test to assess the organoleptic quality of this new product. Taken together, the results presented here suggest that clove essential oil is a good potential source of active ingredients for the food and pharmaceutical industries.
About the author
1 Doktor der Molekular- und Zellbiologie an der Fakultät für Naturwissenschaften in Sfax (Tunesien).Derzeit Forscher am Labor für Tierphysiologie an der Fakultät für Naturwissenschaften in Sfax. 2 Doktor der Biowissenschaften an der Fakultät für Naturwissenschaften in Sfax. Derzeit Oberassistent an der Fakultät für Wissenschaft und Technik in Sidi Bouzid (Tunesien).
