ANTIBACTERIAL ACTIVITY OF CLOVE ESSENTIAL OIL (SYZYGIUM AROMATICUM) AGAINST STRAINS OF ESCHERICHIA COLI, PSEUDOMONAS AERUGINOSA, AND SALMONELLA SSP

Abstract

Background: The Clove (Syzygium aromaticum), a member of the Myrtaceae family, is cultivated in various countries across Asia, Africa, and the West. Eugenol, its primary volatile phenolic compound, imparts characteristic aroma and flavor, as well as possessing bactericidal properties. Objective: This study evaluated the antibacterial activity of clove essential oil (Syzygium aromaticum) against Escherichia coli, Pseudomonas aeruginosa, and Salmonella spp, isolated from food and water. Methods: To achieve this, the essential oil was extracted from the dried floral buds of cloves using the hydrodistillation method, using a Clevenger system. The susceptibility assessment of the strains took place using the disc diffusion method. Results: Escherichia coli and Salmonella, isolated from food, demonstrated sensitivity to the essential oil, with inhibition halos of 16 and 18 mm, respectively. The gram-negative strains Salmonella spp. and Salmonella isolated from sururu (Mytella guyanensis) were also sensitive to the oil, and the pattern with inhibition halos was 15 mm. However, strains of Pseudomonas aeruginosa, isolated from water, did not show activity against the essential oil. Discussion: The essential oil extracted from Syzygium aromaticum, known as clove, demonstrated a high level of antibacterial activity against two of the three tested bacterial strains (Escherichia coli and Salmonella spp), while exhibiting moderately effective activity against Pseudomonas aeruginosa. Conclusions: The microbiological study revealed that clove essential oil exhibited good antibacterial activity against the tested strains, with eugenol being the main compound responsible for this efficacy.