Assessment of nutritional facts and antioxidant efficacy of clove (Syzygium aromaticum L.) collected from Lahore, Pakistan in water and methanol extracts
- 1FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan
- 2FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan
- 3Dept. of Botany Govt. Postgraduate College for Women, Samanabad, Lahore, Pakistan
- 4FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan
- 5FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan
- 6FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan
- 7FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan
- 8FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan
Int. Res. J. Biological Sci., Volume 7, Issue (4), Pages 13-16, April,10 (2018)
Clove (Syzygium aromaticum L.) is known for its use as a spice. In the present study its nutritional, antioxidant and reducing power were assessed. Clove is commercially used for the clove oil production that contains active ingredients which have antioxidant and pain reliving properties. It is therefore, necessary to investigate the nutritional status as well as antioxidant activity. The results show that cloves contain 10.20% moisture level, 1.24% total ash content, 1.25% protein content, 0.42% fat content, 0.71% fiber content, 1.20% carbohydrate content and the energy value were 6.70 Kcal/mol. The clove extract exhibited strong radical-scavenging activity ranging from 10.71%-50.65% in water extract and 18.22%-73.78% in methanol extract while the reducing power activity increase as the concentration increased. Thus, the overall finding of the present research indicates that clove possesses high antioxidant potential along with nutritional facts.
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