The Antioxidant, Antimicrobial, and Total Phenolic Potential of Clove Extracts for Inhibition of Food Pathogens

Food spoilage pathogens cause food waste and consumption of pathogen-contaminated food threatens human health. New approaches that do not harm the environment are needed for decreasing the enlargement of pathogenic microorganisms without using chemical preservatives. The current work intended to appraise the TPC value, anti-oxidant, anti-bacterial, and anti-fungal properties of clove different extracts. The antimicrobial tests were evaluated by disc diffusion, MIC, and MBC tests. Antioxidant potential was conducted using ABTS• and DPPH• radical, and TPC was tested by the Folin–Ciocalteu reagent assay. As a result, the highest antimicrobial activity was found against E. faecalis by 19,30±0,17 mm zone diameter from methanol extract. The lowest activity was obtained from aqueous extract over S. Typhimurium by 7,17±0,29 mm zone diameter. MIC and MBC results were examined, and it was determined that clove ethanol extract showed the highest MIC value was 2.5-10 mg/ml. MBC test results also revealed that cloves ethanol extract has the highest activity with 5->10 mg/ml. The antioxidant data of cloves were examined, and the highest DPPH• and ABTS• sweep activities were determined in 60.93±1.67% aqueous and 85.81±1.08 ethanol extract, respectively. The TPC results revealed that the highest content was provided from the aqueous extract with 189.84±2.84 mg/g GA. The results gained from the study bring to light that clove has a high potential for antimicrobial, antioxidant, and total phenolic content.

Keywords:

Clove, Antimicrobial activity, Antioxidant activity Total phenolic content,

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