ANTIOXIDANT ACTIVITY OF SYZYGIUM AROMATIUM AND CINNAMOMUM VERUM SEED EXTRACTS

H Mahmood; Q Ali; MM Hafeez; A Malik

doi:10.54112/bcsrj.v2021i1.63

Authors

H Mahmood Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore Pakistan
Q Ali Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore Pakistan
MM Hafeez Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore Pakistan
A Malik Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore Pakistan

DOI:

https://doi.org/10.54112/bcsrj.v2021i1.63

Keywords:

clovers, cinnamon, antioxidant, ethanol, n-hexan

Abstract

The present study was carried out for the evaluation of antioxidant activities of clover (Syzygium aromatium L.) and cinnamon (Cinnamomum verum L.). The research work was carried out at the Institute of Molecular Biology, University of Lahore. The samples of clovers and cinnamon were collected from Lahore and were crushed to prepared sample in n-hexan, and ethanol extracts for evaluation of antioxidant activities. The highest antioxidant activities of ethanol extract from cinnamon indicated that the cinnamon may be used as an active ingredient to control stress conditions of cells for stress avoidance. The alkaloids, coumarins, saponins, flavonoids, tannins, sterols, quinons, triterpenoids, anthocyans, leucoanthocyans and terpenoids were tested for both ethanol and n-hexan extracts which indicated that most of the components were found present in both of the plant species, which revealed that these herbal plant seeds may be used as potential medicinal plants.

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