Antioxidant Activity of Water, Ethanol and Diethyl Ether Extracts of Monodora Myristica and Syzygium Aromaticum

Abstract

This study reports in vitro antioxidant activities of Monodora myristica (Africa nutmeg) and Syzygium aromaticum (clove) in water extract (WE), ethanol extract (EE) and diethyl ether extract (DEE). S. aromaticum and M. myristica were sun-dried for two weeks to obtain constant weight and then crushed into fine particles using electric blender. Extraction was carried out using water (60°C), ethanol (95% v/v) and diethyl ether (95% v/v). The extracts were set aside for the antioxidant analysis. The results obtained showed that there was significant (p <0.05) increase in the reducing power of S. aromaticum in DEE, EE and WE when compare with M. myristica. The reducing power level in butylatedhydroxyanisole (BHA) was significantly (p <0.05) higher when compared with S.aromaticum and M. myristica in DEE, EE and WE. A significant increase was also observed in the total phenolic content, flavonoids, reduced glutathione (GSH), ascorbate oxidase activities and total antioxidant levels of S. aromaticum when compare with M. myristica in DEE, EE and WE. The 2, 2-diphenyl-1-picrylhydrazyl (DPPH) level at the concentration of 25 µg/ml of S. aromaticum extracts was significantly (p<0.05) higher when compare with M.myristica extracts. BHA has significantly (p<0.05) higher DPPH level when compare with S. aromaticum extracts and M. myristica extracts. As the concentration of the spices increased, the DPPH levels in the spices also increased (25µg/ml <50 µg/ml <100 µg/ml). In this study, it is concluded that DEE, EE and WE of S. aromaticum and M. myristica have good antioxidant properties. DEE is more effective as compared to EE and WE. The extracts of S. aromaticum showed relatively higher antioxidant activities than that of M. myristica.