Effects of Different Combinations of Two Spices: Clove and Nutmeg Seed Extracts on Antioxidants Levels in African Catfish (Clarias gariepinus)

The effect of different combinations of  botanical spices such as  clove and nutmeg in different proportion  on the antioxidants  activities which include lipid peroxidation (LPO), superoxide dismutase (SOD), catalase (CAT), glutathione-S-transferase (GST) and glutathione peroxide (GPX) in  juveniles and adults sizes of Clarias gariepinus was investigated using different combinations of clove (C),and nutmeg (C.N 0:0- Control 0% of Clove and Nutmeg; C.N 1:3- 25% Clove and 75% Nutmeg; C.N 3:1- 75% Clove and 25% Nutmeg; C.N 2:2- 50% Clove and 50% Nutmeg; C.4 - 100% Clove;  N4-  100% ) in triplicates. The results from the study indicated that the anaesthetic caused a significant (p<0.05) alterations in the five antioxidants under investigation. The highest alterations in the studied antioxidants were observed in the fish exposed to C4 combination of the anaesthetics and the lowest in the control. The results from this work therefore suggest that the anaesthetics  can alter  antioxidants levels  in the fish which was more noticeable in the fish exposed to C.N 3:1- 75% Clove and 25% Nutmeg; C.N 2:2- 50% Clove and 50% Nutmeg; C.4 - 100% Clove;  N4-  100%  . Hence fish farmers and scientists are advised to take caution when combining these plant extracts for use in aquaculture.