Evaluation of antibacterial activity and chemical analysis of clove aqueous extract (Syzygium aromaticum)

Abstract

Clove (Syzgium aromaticum) is an aromatic historic spice from the Myrtaceae family. The clove’s major chemical ingredients are essential oils. Cloves have long been utilized in both traditional and modern medicine. The Myrtaceae family’s clove bud (Syzygium aromaticum) is regarded as one of the most efficient and important antibacterial natural herbs. The aim of the present study was to evaluate the antibacterial properties of clove aqueous extracts (Syzygium aromaticum) and its chemical characterization. To verify the nature of the antibacterial agent (s) of clove. Clove aqueous extract was evaluated for antibacterial activity in vitro against 10 Gram-positive and Gram-negative standard organisms using well diffusion method, Campylobacter coli (C. coli): ATCC:43478, ATCC: Enterobacter aerogenes (E. aerogenes): ATCC: 13048, Enterococcus faecalis (E. faecalis): ATCC: 29212, Escherichia coli (E. coli): ATCC: 25922. Klebsiella pneumoniae (K. pneumoniae): ATCC: 700603, Listeria monocytogenes (L. monocytogenes): ATCC 35152, Pseudomonas aeruginosa (P. aeruginosa): ATCC: 27853, Shigella sonnei (S. sonnei): ATCC12022, Staphylococcus aureus (S. aureus): ATCC: 29213, and Staphylococcus Methicillin Resistant MRSA: ATCC: 2359. Clove ethyl acetate extract was subjected to Gas chromatography-Mass spectrometer GC–MS for chemical characterization. Clove aqueous extract exerted a potent antimicrobial activity against the 10 standard organisms. Substantial broad spectrum antibacterial activity was reported in clove aqueous extract against 10 common Gram-positive and Gram-negative bacteria. E. coli and K. pneumoniae were found to be the most sensitive bacteria to the clove aqueous extract. Clove’s chemical makeup was identified using GC–MS. 58 different chemicals in total were found. Eugenol has the highest concentration (53.24).