Citation
Ishaq A., . and Syed Q. A., . and Khan M. I., . and Zia M. A., . Characterising and optimising antioxidant and antimicrobial properties of clove extracts against food-borne pathogenic bacteria. pp. 1165-1172. ISSN 2231-7546
Abstract
Phenolic compounds present in clove extract have been reported to possess strong inhibitory effect against a vast range of microorganisms. The present work was aimed to optimise the antioxidant and antimicrobial potentials of clove extract against major food-borne pathogenic bacteria (Salmonella Typhimurium Escherichia coli Listeria monocytogenes). Results revealed that clove extract obtained from n-hexane extraction had higher extraction yield (48.84) antioxidant potential (TPC 54.05 mg/g of GAE TFC 15.54 mg/g DPPH 0.29 mg/mL FRAP 0.69 mg/mL) and antimicrobial activity as compared to the extracts obtained from ethanol petroleum ether and steam distillation. Minimum inhibitory concentration of clove extract (0.25) was more effective against L. monocytogenes (ZI 11.17 mm) in comparison with S. Typhimurium (ZI 8.8 mm) and E. coli (ZI 9.27 mm). Additionally clove extract was also effective in disrupting cell membrane integrity and affecting membrane permeability of the assessed bacteria. It was also found that L. monocytogenes was more susceptible to clove phytochemicals as compared to the other bacteria. Hence clove extract has strong potential to be used as a natural antioxidant and antimicrobial agent in food industry.
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Abstract
Phenolic compounds present in clove extract have been reported to possess strong inhibitory effect against a vast range of microorganisms. The present work was aimed to optimise the antioxidant and antimicrobial potentials of clove extract against major food-borne pathogenic bacteria (Salmonella Typhimurium Escherichia coli Listeria monocytogenes). Results revealed that clove extract obtained from n-hexane extraction had higher extraction yield (48.84) antioxidant potential (TPC 54.05 mg/g of GAE TFC 15.54 mg/g DPPH 0.29 mg/mL FRAP 0.69 mg/mL) and antimicrobial activity as compared to the extracts obtained from ethanol petroleum ether and steam distillation. Minimum inhibitory concentration of clove extract (0.25) was more effective against L. monocytogenes (ZI 11.17 mm) in comparison with S. Typhimurium (ZI 8.8 mm) and E. coli (ZI 9.27 mm). Additionally clove extract was also effective in disrupting cell membrane integrity and affecting membrane permeability of the assessed bacteria. It was also found that L. monocytogenes was more susceptible to clove phytochemicals as compared to the other bacteria. Hence clove extract has strong potential to be used as a natural antioxidant and antimicrobial agent in food industry.
Additional Metadata
| Item Type: | Article |
|---|---|
| AGROVOC Term: | Cloves |
| AGROVOC Term: | Extracts |
| AGROVOC Term: | Antimicrobial resistance |
| AGROVOC Term: | Pathogenic bacteria |
| AGROVOC Term: | Salmonella typhimurium |
| AGROVOC Term: | Escherichia coli |
| AGROVOC Term: | Listeria monocytogenes |
| AGROVOC Term: | Extraction |
| AGROVOC Term: | Ethanol |
| AGROVOC Term: | Ethers |
| Depositing User: | Mr. AFANDI ABDUL MALEK |
| Last Modified: | 24 Apr 2025 00:54 |
| URI: | http://webagris.upm.edu.my/id/eprint/8503 |
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