Investigation of In Vitro Antioxidant Activity of Glycrrhiza glabra and Syzygium aromaticum Extracts

Abstract

In this study, total antioxidant activity (TAC), phenolic compound amounts (TPC) and reduction power (RP) of Syzygium aromaticum (S. aromaticum) and Glycyrrhiza glabra (G. glabra) spices, widely used worldwide and our country, were investigated. Ethanol-water and methanol extracts of each type of spice samples were obtained by using the literature methods. In the ethanol-water extracts of S. aromaticum and G. glabra the TAC levels were determined to be at the highest level. When the TPC and RP between extracts listed, it was detected as methanol < ethanol-water. It was concluded that types of spices used as experimental materials thanks to TAC, TPC and RP could be priority in several in vivo and in vitro biological activity studies.

Keywords

• antioxidant activity,, Syzygium aromaticum

References

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