Spectrophotometric Determination of Antioxidant Capacity in Ethanolic and Aqueous Infusions of Cloves

Abstract

The fragrant flower buds of Syzygium aromaticum, a tree in the Myrtaceae family, are known as cloves and have various biological uses. This study's goal was to thoroughly explain the antioxidant capacity of Syzygium aromaticum from various clove infusion solutions, including their aqueous and ethanol solvents, using the following methods: total phenol content (TPC), total flavonoid content (TFC), copper (II) reducing antioxidant power in the presence of neocuproine (NC), 2,9-dimethyl-1,10-phenanthroline reagent in acetate buffer at pH 7 (CUPPRIC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH). For these uses, an ethanol and water infusion of clove solution was made. The chosen solvents infused in the clove plant differed greatly, according to this study. The findings demonstrated that ethanol as a solvent had the highest antioxidant activity through TPC and TFC (255.87 mg GAE/100 g DW and 149.15 mg QE/100 g DW, respectively), followed by aqueous solvent (201.53 mg GAE/100 g DW and 121.32 mg QE/100 g DW, respectively). However, in contrast to water infusion samples, ethanolic infusion demonstrated a greater scavenging effect. The ethanolic infusion samples had the highest antioxidant content (440.86 and 28643. mg TE/100 g DW (dry weight), according to both CUPPRIC and DPPH, and the extract's free radical scavenging ranged from 80% in ethanol to 67% in aqueous. Consuming whole cloves provides significant amounts of many essential nutrients for the human diet, including vitamins with high phenolic and flavonoid compound content (TPC, TFC) and antioxidant activity (CUPPRIC, DPPH), according to the antioxidant activities of various clove infusion solvents. In summary, antioxidants were quite noteworthy in the sequence of clove ethanolic solution > clove aqueous solution when all the measured parameters were taken into account.