ANTIOXIDANT ACTIVITY OF Syzygium aromaticum AND Cinnamomum verum FORMULATION MEDIATED SILVER NANO PARTICLES | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

Background: Syzygium aromaticum L. is one of the most valuable spices that has been used for centuries as food preservative and for many medicinal purposes. Cinnamomum verum L. contains procyanidins and catechins. These procyanidins possess antioxidant activities. Antioxidants are the first line defense against free radical damage.​Silver nanoparticles have also been assessed for their catalytic property, various optical properties, antibacterial and magnetic properties.

Aim:​To assess the antioxidant activity of Syzygium aromaticum L. and Cinnamomum verum L. formulation mediated silver nanoparticles

Materials and Methods: Syzygium aromaticum L. and Cinnamomum verum L. were powdered. 5 mg of powdered Syzygium aromaticum L. and 5 mg of powdered Cinnamomum verum L. were weighed and mixed with 100 ml distilled water.  Aqueous extract of Syzygium aromaticum L. and Cinnamomum verum L. was prepared and silver nanoparticles which were synthesized by the green synthesis method were added, the antioxidant effect was calculated using the DPPH assay.

Results: The aqua alcoholic extract of Syzygium aromaticum L. and Cinnamomum verum L. extract showed highest absorbance at a concentration of 50 μl (79.6%) when subjected to inhibition of DPPH assay to check for its anti inflammatory activity at a wavelength of 517 nm. The cytotoxicity of the extract was lowest at 10 μl.

Conclusion: The data demonstrate that extract of Syzygium aromaticum L. and Cinnamomum verum L. formulation mediated silver nanoparticles possess an antioxidant effect that increases with the increase in concentration. This stresses on the importance of validating the use of traditional medicinal spices in combination with the modern medicine in therapy.

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