Examination of Clove (Syzygium aromaticum) pods using GC-MS for antimicrobial, larvicidal, phytochemical, and other purposes

Abstract

B ackground: The myrtle family includes the aromatic spice cloves. An extremely precious spice, cloves are harvested before flowering. Plus, cloves are a health-promoting spice that should not be overlooked. They have a sharp taste and a slightly woody appearance. Cloves are full of helpful properties, such helping with digestion and eliminating foul breath. Methods: The antibacterial activity of clove ethanolic extract was assessed against pathogenic bacteria such as S. aureus, Salmonella typhi (Sal. typhi), Pseudomonas aeruginosa (P. aeruginosa), Escherichia coli (E. coli), Klebsiella pneumoniae (K. pneumoniae), and larvae of Aedes aegypti mosquito. The phytochemical analysis, GC-MS were conducted identifying the chemical composition of clove pods. Results: According to the findings, cloves contain a large number of phytochemicals, each of which has a variety of medicinal applications. In addition, the findings of the GC-MS analysis revealed the existence of twenty-one chemical compounds, the compound eugenol being the most prevalent among them, with a percentage of 58.86%. The absence of nitrogenous and chlorinated compounds emphasizes the organic nature. Conclusion: Clove pods have many chemical constituents which possess antimicrobial, larvicidal, properties, adding weight to the idea that clove pods could be a rich source of natural therapeutic ingredients.