International E-publication: Publish Projects, Dissertation, Theses, Books, Souvenir, Conference Proceeding with ISBN.  International E-Bulletin: Information/News regarding: Academics and Research

Assessment of nutritional facts and antioxidant efficacy of clove (Syzygium aromaticum L.) collected from Lahore, Pakistan in water and methanol extracts

Author Affiliations

  • 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.


  1. Hinneburg I., Dorman H.D. and Hiltunen R. (2006)., Antioxidant activities of extracts from selected culinary herbs and spices., Food Chem., 97(1), 122-129.
  2. Suhaj M. (2006)., Spice antioxidants isolation and their antiradical activity: a review., J. Food Comp. Anal., 19(6), 531-537.
  3. Mashkor I.M.A.A. (2015)., Evaluation of Antioxidant Activity of Clove (Syzygium Aromaticum)., Int. J. Chem. Sci., 13(1), 23-30.
  4. Cortés-Rojas D.F., de Souza C.R.F. and Oliveira W.P. (2014)., Clove (Syzygium aromaticum): a precious spice., Asian Pac. J. Trop. Biomed., 4(2), 90-96.
  5. Milind P. and Deepa K. (2011)., Clove: a champion spice., Int. J. Res. Ayurveda Pharm., 2(1), 47-54.
  6. Dorman H.D., Surai P. and Deans S.G. (2000)., In vitro antioxidant activity of a number of plant essential oils and phytoconstituents., J. Essen. Oil Res., 12(2), 241-248.
  7. Yadav A.S. and Bhatnagar D. (2007)., Free radical scavenging activity, metal chelation and antioxidant power of some of the Indian spices., Biofactors, 31(3‐4), 219-227.
  8. Lee K.G. and Shibamoto T. (2001)., Antioxidant property of aroma extract isolated from clove buds (Syzygium aromaticum (L.) Merr. et Perry)., Food Chem., 74(4), 443-448.
  9. Raghavenra H., Diwakr B.T., Lokesh B.R. and Naidu K.A. (2006)., Eugenol-the active principle from cloves inhibits 5-lipoxygenase activity and leukotriene-C4 in human PMNL cells., Prostaglandins, Leukotrienes and Essential Fatty Acids, 74(1), 23-27.
  10. AOAC (2012)., Officials Method for the Analysis (19th edition.)., Arlington, Washington DC: Association of Official Analytical Chemists.
  11. Ivanisová E., Tokár M., Mocko K., Bojnanská T., Marecek J. and Mendelová A. (2013)., Antioxidant activity of selected plant products., The J. Microb. Biotech. Food Sci., 2, 1692-1703.
  12. Oyaizu M. (1986)., Studies on products of browning reaction., The Jap. J. Nutr. Diet., 44(6), 307-315.
  13. Yashin A., Yashin Y., Xia X. and Nemzer B. (2017)., Antioxidant activity of spices and their impact on human health: A Review., Antioxidants, 6(3), 70.
  14. Zheng W. and Wang S.Y. (2001)., Antioxidant activity and phenolic compounds in selected herbs., J. Agri. Food Chem., 49(11), 5165-5170.
  15. Schaich K.M., Tian X. and Xie J. (2015)., Hurdles and pitfalls in measuring antioxidant efficacy: a critical evaluation of ABTS, DPPH, and ORAC assays., J. Functional Foods, 14, 111-125.
  16. Gülçin Ì., Şat İ.G., Beydemir Ş., Elmastaş M. and Küfrevioǧlu Ö.İ. (2004)., Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.)., Food Chem., 87(3), 393-400.
  17. Hossain M., Brunton N., Barry-Ryan C., Martin-Diana A.B. and Wilkinson M. (2008)., Antioxidant activity of spice extracts and phenolics in comparison to synthetic antioxidants., Rasayan J. Chem., 1(4), 751-756.