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Asian Journal of Biological Sciences
Year: 2011  |  Volume: 4  |  Issue: 1  |  Page No.: 35 - 43

Bioactive Compounds and its Autochthonous Microbial Activities of Extract and Clove Oil (Syzygium aromaticum L.) on Some Food Borne Pathogens

B. Joseph and S. Sujatha    

Abstract: In the present study, we evaluated antimicrobial activity of clove oil against a range of food borne pathogens like bacteria and fungal autochthonous microorganisms and study the bioactive compounds present in the clove oil (dry) and its bioactivity. The Syzygium aromaticum Clove oil (extracted) and acetone based extracted clove oil analyzed by GC-MS. It contains a three higher peak as well as three lowest peak important phytochemical compounds such as Eugenol, a-cubebene, Iso-eugenitol and a-copaene, β-Caryophyllene oxide and β-Bipinene, respectively. The GC-MS analysis showed the presence of various secondary bioactive compounds and its antimicrobial activity of dried clove oil and crude extract against pathogenic bacteria like gram positive (seven) and three Gram negative (Escherichia coli, Salmonella sp. and Klepsiella pneumoneae). This results showed that the relative analysis of acetone extract (50%) of crude clove extract and clove oil as a natural autochthonous antimicrobial agent on some food spoilage gram negative as well as gram positive bacteria. The oil was found to be very effective with a lowest minimum inhibitory concentration (MIC) of 2.5% (v/v) against Staphylococcus epidermidis and Staphyl sp. amongst the fungi, Aspegillus niger and Rhizopus sp., was found to be highly sensitive to the oil. Sorbic acid (std food preservative) was used as a positive control. Clove oil was found to be more effective when compared to both clove extract and Sorbic acid. This study shows the potential of clove oil to be used as food bio-preservative.

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