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| Article Name : | | | Studies Related To Antimicrobial And Antioxidative Activity Of Clove ( Syzygium Aromaticum ) | | Author Name : | | | S. Hariharasudhan And S. Kalaiarasu | | Publisher : | | | Ashok Yakkaldevi | | Article Series No. : | | | GRT-3071 | | Article URL : | |  | Author Profile View PDF In browser | | Abstract : | | | Spics such as garlic black pepper, clove, ginger, cuminod caraway are used extensively in Indian diet (Arora and Kavr, 1999) in spices and herbs used today are valued for their antimicrobial activities and medicinal values in addition to their flavor and fragrance qualities (Shan et al., 2007). These phytochemicals present in the spices are capable to attack beneficial and to repeal harmful organism and they serve as phytoprotectants, moreover numerous class of isoflavones, anthocyanins and flavonoids are also found associated with the spices. Among the difference spices clove extracts have biological activities such as antibacterial antifungal insecticidal and antioxidant properties and are used traditionally as flavoring agent and as a antimicrobial agent in food industry (Huang, Ho, Lee & Yap, 2002; Lee & Shibamoto 2001; Velluti Sanchis Ramos & Marin 2003). Among the five spices extracts (aqueous extract) higher inhibition way observed in clove against five food borne pathogenesis (Staphylococcus aureus, Escherichia coli, Salmonella typhimurium Bacillus cereus and Listeria monocyto genes are selected the clove extract exhibited the highest bactericidal and bacteriostatic activity than other different solvents are used and hot water shows maximum concentration percent than other solvents. By analyzing the total bacterial population of egg, meat and fish against clove extract at difference time intervals, the clove extract highly inhibitory the microbial effect growth at 48h intervals. | | Keywords : | | |
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