International Science Community Association International Research Journal of Biological Sciences 2278-3202 7 4 2018 04 10 Assessment of nutritional facts and antioxidant efficacy of clove (Syzygium aromaticum L.) collected from Lahore, Pakistan in water and methanol extracts 13 16 EN Jiji P. 1 Department of Botany, Swahid Peoli Phukan College, Namti, Namtidole, Sivasagar, Assam, India Biswas Saroni 1 Development Research Communication and Services Centre (DRCSC), Bosepukur, Kasba, Kolkata-700042, India Biswas Anirban 2 School of Environmental Studies, Jadavpur University, Kolkata-700032, India Mishra Tapan Kumar 3 Vidyasagar College, Kolkata, India Saeed Muhammad Khalid 1 FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan Zahra Naseem 2 FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan Taji Rukhsar 3 Dept. of Botany Govt. Postgraduate College for Women, Samanabad, Lahore, Pakistan Ahmad Ijaz 4 FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan Ashraf Muhammad 5 FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan Kalim Imran 6 FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan Masood Shahid 7 FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan -Nisa Alim-un 8 FBRC, PCSIR Laboratories Complex, Ferozepur Road, Lahore, Pakistan > Short Communication 2018 1 26 2018 04 10 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. Copyright@ International Science Community Association