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Research Journal of Microbiology
Year: 2007  |  Volume: 2  |  Issue: 3  |  Page No.: 266 - 271

Nutritive Value of Clove (Syzygium aromaticum) and Detection of Antimicrobial Effect of its Bud Oil

Abdel Moneim E. Sulieman, Iman M.O. El Boshra and El Amin A. El Khalifa    

Abstract: The nutritional value and the antimicrobial characteristics of clove and clove bud oil were investigated. The proximate chemical composition of clove was determined as follows: moisture (10±0.006)%, fiber (20±0.1)%, ash (5.2±0.01)%, protein (1.2±0.02)%, fat (12.1±0.45)% and carbohydrates (51.5±0.02)%. The physico-chemical characteristics of clove essential oil were carried out and the acid value was found to be (3.843), saponification value (42.07), ester value (38.22), free fatty acids (1.92) and the refractive index was found to be (1.5310 at 27°C). The inhibitory effect of clove oil was detected for growth of eight microorganisms, including Escherichia coli, Staphylococcus aureus, Bacillus subtilis, Salmonella typhimurium (bacteria), Candida albicans (yeast), Aspergillus niger and Rhizopus nigricans (moulds). The results indicated that clove oil has a potent antimicrobial activity against all tested organisms. The highest antibacterial activity was found against E. coli (25 and 36 mm) inhibition zone diameter at lower and higher oil concentrations, respectively. The higher antimicrobial activity among all tested organisms was found against Aspergillus niger, it gave complete inhibition (100%). This study has shown the importance of clove and clove oil and indicated that clove and clove bud oil can be used as an antimicrobial, antiseptic and preservative agent and they can be introduced into the Sudanese food table.

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