Chemical composition of clove fruits essential oil and its antibacterial effects

Abstract

The essential oil of the clove fruits was extracted by distilled water, and the percentage was determined, which was equal to 15.5% of the weight of the dry fruits. The main components of essential oil of the clove fruits (eugenol, caryophyllene, eugenol acetate and alpha-humelene) were identified qualitatively and quantitatively using gas chromatography GC by comparison with pure standards. The eugenol being the main component (81.3% w/w).

The antibacterial activity of clove fruits essential oil was evaluated and studied

against multi drug resistance bacterial strains (MDR) clinically isolated (Klebsiella pneumonia, Pseudomonsa aeruginosa, Streptococcus pneumonia ,staphylococcus aureus). The clove fruit essential oil demonstrated a good antibacterial activity on solid medium with concentration between (25-100)%. Also, the antibacterial activity was determined on a liquid medium by calculating the minimal inhibitory concentration of the clove fruit essential oil against MDR clinically isolated strains (Klebsiella pneumonia, Pseudomonsa aeruginosa, streptococcus pneumonia, staphylococcus aureus) and were (6.25 μl/ml ، 25μl/ml، 6.25μl/ml, 6.25μl/ml ) respectively. The obtained results demonstrated a significant effect of clove fruit essential oil against MDR clinically isolated bacteria. More results are needed to evaluate the activity of clove fruit essential oil against other microorganisms, cytotoxic effect and the in vivo effective dose.