Comparative Analysis of the Proximate and Phytochemical Composition of Clove (syzygium Aromaticum) and Garlic (allium Sativum)

Student: Opeoluwa Ayomipo Omogbehin (Project, 2025)
Department of Biochemistry and Molecular Biology
Lens Polytechnic, offa, Kwara State.

Abstract

This study compared the proximate and phytochemical compositions of clove and garlic using ethanol extraction. Both spices were analyzed for their nutritional components (moisture, ash, crude protein, fat, fiber, and carbohydrate) and bioactive compounds (tannins, flavonoids, saponins, phenols, and carbohydrates). Results showed both contain tannins and phenols; garlic is richer in protein and saponins, while clove has higher fat and mineral content. The findings highlight their nutritional and therapeutic potential as functional foods and natural health supplements.

Keywords
Clove Garlic Phytochemicals Proximate analysis Nutrition Antioxidant Saponins Flavonoids Herbal medicine Nigeria
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