Analysis of Eugenol Content and Antioxidant Activity in Clove Syzygium aromaticum (L.) Merr. & L.M. Perry Extracted Decoction Prepared at Different Boiling Times

Abstract

This study aimed to determine the Eugenol content and evaluate the antioxidant activity of clove (Syzygium aromaticum) decoctions prepared at different boiling times. The specific objectives were to quantify the Eugenol levels extracted during various boiling durations and to examine the corresponding antioxidant activity of the clove decoctions. The decoction was prepared by boiling four clove flower buds in 2,000 ml of distilled water using an electric kettle. A total of 15 samples (100 ml each) were collected starting from the boiling point: every 10 minutes for the first 60 minutes and every 3 hours up to 24 hours. The analysis of Eugenol content was performed using High-Performance Liquid Chromatography (HPLC), with Eugenol used as a standard reference compound.

The chromatographic analysis revealed that the peak of the Eugenol standard appeared at a retention time of approximately 8 minutes. The clove decoction samples collected at different boiling times showed that the Eugenol content tended to increase during the first 0–9 hours, followed by a decline at 12 hours. The highest concentration was observed at 6 hours, and the Eugenol content remained relatively stable between 6 and 9 hours. For antioxidant activity, both DPPH and ABTS assays demonstrated that the clove decoction boiled for 3 hours exhibited higher free radical scavenging activity compared to the decoction boiled for 1 hour. The IC₅₀ values for the DPPH assay were 121.48 mg/ml and 100.4124 mg/ml for the 1-hour and 3-hour samples, respectively. Additionally, the IC₅₀ values for the ABTS assay were 94.98 mg/ml and 70.71 mg/ml for the 1-hour and 3-hour samples, respectively.