Table 2.
Effect of dry heat treatments on antioxidant activity of clove extracted in different solvents using phosphomolybdenum complex assay (mmol ascorbic acid/g sample)
| Extract | Control | Microwave | Roasted |
|---|---|---|---|
| Acetone | 196.160 ± 4.739 | 199.984 ± 4.064 | 260.784 ± 5.370 |
| P-value | - | 0.08 ns | 0.000*** |
| Acetone, 80 % | 234.200 ± 8.465 | 270.400 ± 8.973 | 269.300 ± 10.237 |
| P- value | - | 0.000*** | 0.000*** |
| Ethanol | 206.193 ± 2.419 | 228.252 ± 0.971 | 221.012 ± 5.622 |
| P- value | - | 0.000*** | 0.000*** |
| Ethanol, 80 % | 200.882 ± 4.109 | 226.075 ± 1.567 | 266.99 ± 2.531 |
| P- value | - | 0.000*** | 0.000*** |
| Methanol | 197.647 ± 0.196 | 197.941 ± 0.490 | 207.696 ± 0.309 |
| P- value | - | 0.000*** | 0.000*** |
| Methanol, 80 % | 303.595 ± 4.002 | 307.941 ± 0.653 | 305.115 ± 1.092 |
| P-value | - | 0.000*** | 0.024* |
Values indicate mean ± standard deviations. Significant difference between heat treated sample and control on application of Students T Test. *: P < 0.05; ***: P < 0.001; ns: not significant