Evaluation of Antioxidant Activity of Clove (Syzygium Aromaticum)Author(s): Idries Muhson Abeed Al. Mashkor
Clove (Syzygium aromaticum) is a nutrient dense food rich in beneficial phytochemicals.The objective of this study was to elucidate in detail the antioxidant capacity of Syzygium aromaticum from the different parts of clove including their stem and fruits as determined by total phenol content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH). For these purposes, acetone extracts (50%) were prepared. This study showed that the selected parts of the clove plant varied significantly. The results showed that the highest antioxidant activity through TPC and TFC were observed in fruit (247.61 and 141.70 mg/100 dry weight) followed by stem (209.48 and 126.50 mg/100 g), respectively. On the other hand, fruits exhibited a significant higher scavenging effect compared to stem sample. Interestingly, both FRAP and DPPH also showed that fruits samples had the highest antioxidant content (437.29 mg TE/100 g dry weight and 87.50%, respectively). The antioxidant activities of different parts clove extracts indicate that the consumption of the whole fruit and stem supplies the important quantities of numerous necessary nutrients for human diet, which includes vitamins high phenolic compounds content (TPC, TFC) and antioxidant activity (FRAP, DPPH). In brief, when all the parameters measured were taken into account antioxidants were highly remarkable in the sequence of clove fruits > clove stem.