Anti‑cholinesterase activity of the standardized extract of Syzygium aromaticum L.

Background: Clove (Syzygium aromaticum) is a well‑known culinary spice with strong aroma; contains a high amount of oil known as clove oil. The major phyto‑constituent of the clove oil is eugenol. Clove and its oil possess various medicinal uses in indigenous medicine as an antiseptic, anti‑oxidant, analgesic and neuroprotective properties. Thus, it draws much attention among researchers from pharmaceutical, food and cosmetic industries. Objective: The aim of the present study was to determine the anti‑cholinesterase activity of the methanol extract of clove, its oil and eugenol. Materials and Methods: In vitro anti‑cholinesterase activity of S. aromaticum was performed by a thin layer chromatography bio autography, 96 well micro titer plate and kinetic methods. Reverse phase high performance liquid chromatography (RP‑HPLC) analysis was carried out to identify the biomarker compound eugenol in clove oil. Results: Acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition study revealed that eugenol possess better inhibition of the enzymes than extract and oil. Clove extract, its oil and eugenol showed better inhibition of AChE than BChE. Polyphenolic compound eugenol was detected through RP‑HPLC analysis. The content of eugenol in essential oil was found to be 0.5 μg/ml. Kinetic analysis of the cholinesterase inhibition study of the extract; clove oil and eugenol have shown that they possess mixed type of inhibition for AChE and non‑competitive type of inhibition for BChE. Conclusion: These results might be useful in explaining the effect of clove as anti‑cholinesterase agent for the management of cognitive ailments like Alzheimer’s disease.