ABSTRACT
The antiradical properties of essential oils and extracts from the clove bud (Eugenia caryophyllata Thumb.) and berries of tree (Pimenta dioica (L.) Meriff.), extracts from berries of white and black pepper Piper nigrum L., from fruits of red cayenne Capsicum annuum L., and green chili pepper Capsicum frutescens L. were studied in model reactions with the stable- free 2,2-diphenyl-1-picrylhydrazyl radical. The essential oils of clove bud and pimento had qualitatively close composition of the main components but differed by their quantitative content. In the studied samples, eugenol was the main compound with high antiradical activity. The values of antiradical efficiency were close for essential oils and were twice that for extracts and ionol. Spice extracts contained flavonoids, di- and triterpenoids, phenolic acids, alkaloids, and carotenoids. These substances possessed the antiradical activities. The values of antiradical efficiency were the highest for pimento and clove bud essential oils and decreased in the follow order: pimento essential oil > clove bud essential oil > pimento extract > clove bud extract > black pepper extract > cayenne pepper extract > chili jalapeno pepper extract > white pepper extract.
