PHYSICOCHEMICAL PROPERTIES AND ENZYME INHIBITION POTENTIAL OF JUICE PRODUCED FROM CARROT (DAUCUS CAROTA) AND CLOVE (SYZYGIUM AROMATICUM)

This study investigated the physicochemical properties, proximate composition, enzyme inhibitory potential, and antioxidant activities of carrot (Daucus carota) juice spiced with varying concentrations of clove (Syzygium aromaticum) powder (0.5%, 1.0%, and 1.5%). Analyses were conducted using standard analytical methods to evaluate pH, titratable acidity (TTA), total soluble solids (TSS), proximate composition, phytochemical content, enzyme inhibition, and antioxidant activity. The physicochemical analysis revealed that pH values ranged from 6.21 in the control (100% carrot juice) to 2.83 in the 1.0% clove blend, while titratable acidity increased slightly from 2.16 to 2.43. TSS values reduced with clove incorporation (23.00 °Brix in control vs. 20.50 °Brix in 1.0% clove sample). Proximate composition showed moisture content between 82.10–82.75%, protein decreasing from 5.45% in control to 5.20% in 1.5% clove blend, while crude fiber increased significantly from 0.59% to 1.09%. Ash content rose from 0.89% to 1.22%, confirming mineral enrichment with clove addition. Enzyme inhibition assays demonstrated dose-dependent activity. α-amylase inhibition increased markedly, with the highest activity (~80%) observed in the 1.5% clove sample, compared to moderate inhibition in the control. α-glucosidase inhibition followed a similar trend, confirming the functional potential of the spiced juice in modulating carbohydrate digestion. Antioxidant properties were also significantly enhanced: total phenolic content rose from 0.131 mg GAE/g (control) to 0.773 mg GAE/g in the 1.5% clove sample, total flavonoid content increased from 0.0165 to 0.0331 mg QE/g, while DPPH radical scavenging activity improved from 42.58% to 61.73%. The findings confirm that clove fortification significantly enhanced the nutritional, functional, and bioactive qualities of carrot juice.