ISSN: 2578-4803
Efficacy of Clove (Syzygium Aromaticum) Extracts on Food Borne Pathogens
The study was aimed to investigate the phytochemical constituents and antibacterial activity of Syzygium aromaticum extracts against some food borne pathogen. Aqueous and methanol extracts from Syzygium aromaticum buds were prepared, screened for phytochemical analysis and tested for antibacterial activity against 6 pathogenic bacteria (Klebsiella pneumoneae, Salmonella typhi, Shigella spp, Pseudomonas aeruginosa, Escherichia coli, and Staphylococcus aureus). Phytochemical screening of the extracts showed that Syzygium aromaticum bud extracts contain Alkaloid, Anthraquinone, saponin, tannin, phenol, steroid, and flavonoid, terpenoid while glycoside and reducing sugar were absent. On the hand, alkaloids was found to be the most abundant phytochemical (9.6%) followed by tannin, saponin and flavonoids. Statistical analysis of the result showed that methanol extract demonstrated highest antibacterial activity with average zone of inhibition of 14.18±2.47 mm among the isolates than aqueous extracts (12.33±1.82 mm). Based on the susceptibility of the organisms to the extracts, E. coli was found to be the highest susceptible organisms with average zone of inhibition of 14.79±1.97 mm, followed Salmonella typhi (13.84±2.52 mm), S. aureus (13.7±1.65 mm), Shigella (13.44±1.12 mm), Pseudomonas (12.27 ±0.98mm) while least average zone of inhibition is shown by Klebsiella (11.55±1.60 mm). The MIC and MBC of the extracts ranges from 3.125 to 50 mg/ml There is no significant different on the susceptibility of the organisms against the extracts at p< 0.05. The results of present study have provided the justification for therapeutic potential of ginger and also used as dietary supplement for food flavoring and preservation.
Keywords:
Syzygium aromaticum; Pathogenic bacteria; Antibacterial activity; Phytochemicals
