Inhibitory Effects of Non-oil Components of Clove on Oxidative Modification of Low Density Lipoprotein

In order to study the inhibitory effect of the non-oil components of clove(NCC)on low density lipoprotein(LDL)oxidation,the organic solvent extraction and separation method was used to extract NCC and the Cu²⁺-LDL oxidation system was established. The effective fraction and dose-dependent relationship of the effective fraction were determined by measuring the biochemistry and fluorescence indexes of LDL oxidation. Results showed that all three different polar fractions of clove could effectively inhibit the generation of TBARS,the fluorescence quenching of Trp,the lysine(Lys)residues from being oxidatively modified by active aldehydes and the generation of fluorescent products during LDL oxidation. In NCC,the ethyl acetate fraction(EAF)had the strongest inhibition effect on LDL oxidation,and it was the most effective fraction of NCC. A positive correlation of the inhibitory effects with concentrations of EAF at 5,10,15 μg/mL was found,and the same results of dose-dependent relationship were found by the three-dimensional fluorescence spectroscopy. It would provide a reference for the composition analysis of clove and the development of functional food.