Email this article In-Vitro Antibacterial Activity of Clove Oil Against Food Poisoning and Foodborne Pathogenic Bacteria
Abstract
As antimicrobial resistance continues to rise, the necessity for discovering natural antimicrobial agents becomes more critical. Clove (Syzygium aromaticum) oil is rich in bioactive compounds that exhibit antibacterial properties and can potentially be used as a replacement for conventional antibiotics. Clove oil was obtained by extracting with n-hexane in a Soxhlet apparatus and tested for efficacy against Staphylococcus aureus, Pseudomonas aeruginosa, and Klebsiella pneumoniae. Using disk diffusion methods, minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), phytochemical composition was determined using standard methods. Clove oil displayed antibacterial properties that increased with concentration against all the tested bacteria. At 200 mg/mL, the largest diameter of the inhibitory zone was against P. aeruginosa (22.00 1.00 mm). For all the bacteria, MIC was 100 mg/mL. But bactericidal efficacy was confirmed only for P. aeruginosa at 50 mg/mL. The presence of flavonoids alkaloids phenolic compounds, and terpenoids was identified in the phytochemical analysis. Clove oil demonstrated significant antibacterial activity, with Pseudomonas aeruginosa exhibiting the highest susceptibility among the tested organisms. The oil was also found to contain several bioactive phytochemicals with known antimicrobial properties. Further studies are recommended to characterize its chemical constituents using GC–MS analysis, assess its safety profile, and evaluate its antimicrobial efficacy in vivo.
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