INVESTIGATION OF ACTIVE COMPOUND IN CLOVE (Syzygium aromaticum) EXTRAC AND COMPARED WITH INHIBITORS OF GROWTH OF SOME TYPES OF BACTERIA CAUSING FOOD POISONING

• Main Author: I. F. A. Karm
• Format: Article
• Language: English
• Published: Baghdad University 2019-12-01
• Series: The Iraqi Journal of Agricultural science
• Subjects: volatile oil, eugenol, hplc, clevenger.
• Online Access: http://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/855

Antimicrobial properties of Syzygium aromaticum were investigated and  phytochemical active groups were done, clove oil contain a unique active compound known as eugenol was extracted and isolated to be tested. Four different pathogenic bacterial strains (Staphylococcus auras, Listeria monocyogenes, Salmonella typhimurium and Escherichia coli) were obtained and isolated from contaminated food, three concentrations for the plant (eugenol extract) were prepared to be a treatments, T1, T2 and T3 with percentage of   100%, 50%, 25% respectively. Antimicrobial activity was measured by using disc diffusion method and the best treatment was T1, which tested for eugenol qualitative and quantitative activity that was determined by using (HPLC).    The results showed that the inhibition zones were increased with the increasing of concentrations of eugenol extract thus it was very clearly that the results encourage the use of natural Sources like some plants or some parts of plants to solve some problems done by bacteria activities that cause food poisoning.           .