Evaluation of Syzgium aromaicum (Clove bud) as potential source of natural antioxidant.

Abstract

Cloves are a group of aromatic plants that are used widely due to their positive effects on the growth and health of poultry, probably as a result of their immune-stimulatory properties. Clove (Syzygium aromaticum) has attracted attention due to its potent antioxidant activities standing out among other spices. The present study was carried out to determine the antioxidant activity of clove bud using ascorbic acid as standard and 2, 2-diphenyl-1-picrylhydrazyl (DPPH) as free radical. The DPPH inhibition activity was carried out using the standard method. The DPPH inhibition activity of the clove extract was observed to increase from 18.17% to 65.12% with increasing concentration of the clove extract from 0.2 to 1.0 mg/ml. The clove bud extract was observed to have DPPH inhibition activity and exhibited a dose-dependent trend. The IC50 value for the clove and ascorbic acid were 0.725 and 0.320 respectively. Clove bud has the potential to serve as a natural substitute for synthetic antioxidant feed additives.