Free Radical Scavenging and Antioxidant Activity of Volatile Oils of local Clove and Cinnamon Isolated by Supercritical Fluid Extraction [SFE]

The volatile compounds responsible for the flavour of local dried clove buds and cinnamon bark have been extracted using supercritical fluid extraction (SFE).both clove and cinnamon SFE sample examined by GC-MS have showed the presence of high amount of thermolabile components such as eugenyl acetate (24.26%) in clove SFE sample, and ethyl cinnamae (3.2%) and other aldehydes in cinnamon SFE essential oil. These results indicate the effect of extraction technique on the aroma quality of essential oils extracted by SFE. Also, clove and cinnamon SFE extract showed a highly antioxidant activity, when compared to butylated hydroxyanisole (BHA)and tertiary butyl hydroquinone (TBHQ) determined by two assays (linoleic acid oxidation and DPPH assays).