The present study evaluates the antioxidant potential of clove against copper induced lipid peroxidation, protein oxidative modifications and iron induced damage to DNA. 1, 1-diphenyl1-2 picryl hydrazyl free radical scavenging capability of methanol extract of clove is examined. The clove extract exhibited a concentration dependent antioxidant activity on these processes. 56% of DPPH free radicals were scavenged with extract equivalent to 100g clove. Production of thiobarbituric acid reactive substances as a result of lecithin peroxidation and metal ion induced protein modifications (measured as DTNB reactive groups) was reduced by 50% when clove extract equivalent to 0.26 mg dry weight was included in the assay mixture. Cloves have low riboflavin (1.5g/g) content but high ascorbate (985.6g/g) and tocopherol (660.6g/g) content. HPLC analysis of the extract for phenolics reveals the presence of gallic acid, eugenol and quercetin. The high antioxidant activities observed can be correlated to considerable ascorbate, tocopherol and phenolic content.
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Dua et al. (2015) studied this question.