Study of in vitro antibacterial activity of the essential oils of cloves (Syzygium aromaticum)‎ and the effect of temperature on antibacterial activity

Abstract EN

Essential oil of Cloves (Syzygium aromaticum) was obtained by steam distillation using a Clevenger-type system.

The oil extraction was obtained from 250 g 0f dried plants flowers during 3 h for each run (each run was contained 25 g of plant with 300 ml distilled water).

The aqueous phase was separated by separation funnel using diethyl ether, with vigorously shaken.

In separation phase each run repeated for 3 times, and in each time the separation funnel containing 50 ml clove extract and 50 ml diethyl ether and shake vigorously for 15 min.

Then the oil was obtained by using vacuum rotary evaporator apparatus, until all of the diethyl ether was completely evaporated, leaving the absolute essential oil. This oil was analyzed for determination of antibacterial activity against Staphylococcus aureus, Escherichia coli. The effect of temperature on the antibacterial activity of essential oils of cloves against Staphylococcus aureus, Escherichia coli was determined.

The essential oils (E.

O.) of cloves showed antibacterial activity after treatment at 100C˚for 30 min suggesting that the high temperature does not affect the activity of E.

O.