STUDY ON NUTRITIONAL COMPOSITION, BIOACTIVE COMPOUNDS, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF THE CLOVE (SYZYGIUM AROMATICUM)

Abstract

The nutritional composition, antioxidant, bioactive compound and antimicrobial characteristics of 3 brands clove and clove essential oil (CEO) were investigated. Few phytocomponents were identified in essential oils by GC-MS analysis like- eugenol, eugenol acetate, p-picoline, caryophyllic acid, caryophylene oxide which are widely used as flavoring agent, medicinal, nutritional and cosmetics products. The physicochemical characteristics of CEO were carried out and acid value found to be 5.213, 6.087 and 6.457; Saponification value: 37.257, 40.670, 38.056; peroxide value: 4.61, 6.667, 5.127; Iodine value: 51.457, 49.507, 50.157 of cloves essential oil of the Indonesia (CIs), India (CId) and Sri Lanka (CSl) respectively. Density & Viscosity for three brands clove essential oil were measured at six different temperatures between 25οC and 50οC maintaining 5οC interval. Refractive Index for 3 brands clove essential oil were measured at T = 30οC, 40οC & 50οC. In each sample ρ, η and nD decreased with the increased of temperatures. In this study proximate composition of 3 brands clove were determined the: moisture contents were 12.287%, 13.653%, 11.553%; ash contents: 4.877%, 5.177%, 5.253%; protein contents: 4.213%, 4.127%, 4.557%; fat contents: 9.817%, 10.187%, 11.187%; fiber contents: 16.694%, 15.821%, 15.875%; carbohydrate contents: 52.21%, 51.53%, 51.587% of the CIs, CId and CSl clove essential oil respectively. The antioxidant activities of the cloves essential oil were analyzed by DPPH method and results were found to be 70.66, 70.14 and 69.74 ppm of the CIs, CId and CSl clove respectively. Bioactive compounds like total flavonoids content (TFC), total polyphenol content (TPC) and total anthocyanin content (TAC) were also analyzed by UV-Visible spectrophotometer and TFC content was found to be 244.36, 161.13 and 321.95 ppm of the CIs, CId and CSl clove essential oil respectively. TPC content was found to be 159.44, 142.82 and 135.11 ppm of the CIs, CId and CSl clove essential oil respectively. TAC content was found to be 16.071, 18.156 and 17.942 ppm of the CIs, CId and CSl clove essential oil respectively. The inhibitory effects of cloves oil were detected for progress of 3 bacteria, including E. coli, Staph. aureus and P. aeruginosa. This study has shown the dignity of clove and clove essential oil and indicated that these can be used as antimicrobial, antiseptic, antioxidant and preservative agent.