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

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.