Profile of Antibacterial Activities of Essential Oil and Oleoresin from Clove Buds against Several Food-Related Bacteria


Xin- Ming Cao, Ting Liu, Qing- Ping Hu

Abstract


The oil from clove buds had a wide range of pharmacological action and bioactivities and is widely used in the medicine, food and flavouring industries. In this work, the antibacterial activity of the essential oil (EO) and oleoresin (OL) from clove buds against several food-related bacteria were evaluated based on Oxford cup method, the minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) assays, and the results showed that there is no obvious difference in antibacterial activity between essential oil and oleoresin, and they exhibited better antibacterial activity against test bacteria, and the antibacterial effects depended on its concentrations and action time. Kill-time assay also showed the essential oil and oleoresin from clove buds had a significant inhibitory effect on the growth rate of surviving Staphylococcus aureus and Escherichia coli.

Keywords


Antibacterial activity, Essential oil, Oleoresin, Clove buds.

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About this article

Title

Profile of Antibacterial Activities of Essential Oil and Oleoresin from Clove Buds against Several Food-Related Bacteria

Keywords

Antibacterial activity, Essential oil, Oleoresin, Clove buds.

DOI

10.20448/journal.504/2016.3.3/504.3.40.43

Date

2016-10-27

Additional Links

Manuscript Submission

Journal

Journal of Life Sciences Research
Vol 3, No 3 (2016) Page: 40-43

Print ISSN

2518-0126

Online ISSN

2408-9184

Statistics

141 Views | 44 Downloads

Citations

0

Authors & Affiliations

Xin- Ming Cao
College of Life Sciences, Shanxi Normal University, Linfen, Shanxi
China

Ting Liu
College of Life Sciences, Shanxi Normal University, Linfen, Shanxi
China

Qing- Ping Hu
College of Life Sciences, Shanxi Normal University, Linfen, Shanxi


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Journal of Life Sciences Research
Online ISSN: 2408-9184 | Print ISSN: 2518-0126
Google-based Impact Factor (2017): 1.63

 

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