Investigation of active compound in clove (Syzygium aromaticum) extrac and compared with inhibitors of growth of some types of bacteria causing food poisoning
Other Title(s)
التحري عن المركب الفعال في مستخلص القرنفل و مقارنته مع مثبطات نمو بعض أنواع البكتريا المسببة للتسمم الغذائي
Author
Source
The Iraqi Journal of Agricultural Science
Issue
Vol. 50, Issue 6 (31 Dec. 2019), pp.1645-1651, 7 p.
Publisher
University of Baghdad College of Agriculture
Publication Date
2019-12-31
Country of Publication
Iraq
No. of Pages
7
Main Subjects
Topics
Abstract EN
Antimicrobial properties of Syzygium aromaticum were investigated and phytochemical active groups were done, clove oil contain a unique active compound known as eugenol was extracted and isolated to be tested.
Four different pathogenic bacterial strains (Staphylococcus auras, Listeria monocyogenes, Salmonella typhimurium and Escherichia coli) were obtained and isolated from contaminated food, three concentrations for the plant (eugenol extract) were prepared to be a treatments, T1, T2 and T3 with percentage of 100%, 50%, 25% respectively.
Antimicrobial activity was measured by using disc diffusion method and the best treatment was T1, which tested for eugenol qualitative and quantitative activity that was determined by using (HPLC).
The results showed that the inhibition zones were increased with the increasing of concentrations of eugenol extract thus it was very clearly that the results encourage the use of natural Sources like some plants or some parts of plants to solve some problems done by bacteria activities that cause food poisoning.
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American Psychological Association (APA)
Karam, Ibtisam Farid Ali. 2019. Investigation of active compound in clove (Syzygium aromaticum) extrac and compared with inhibitors of growth of some types of bacteria causing food poisoning. The Iraqi Journal of Agricultural Science،Vol. 50, no. 6, pp.1645-1651.
https://search.emarefa.net/detail/BIM-947374
Modern Language Association (MLA)
Karam, Ibtisam Farid Ali. Investigation of active compound in clove (Syzygium aromaticum) extrac and compared with inhibitors of growth of some types of bacteria causing food poisoning. The Iraqi Journal of Agricultural Science Vol. 50, no. 6 (2019), pp.1645-1651.
https://search.emarefa.net/detail/BIM-947374
American Medical Association (AMA)
Karam, Ibtisam Farid Ali. Investigation of active compound in clove (Syzygium aromaticum) extrac and compared with inhibitors of growth of some types of bacteria causing food poisoning. The Iraqi Journal of Agricultural Science. 2019. Vol. 50, no. 6, pp.1645-1651.
https://search.emarefa.net/detail/BIM-947374
Data Type
Journal Articles
Language
English
Notes
Text in English ; abstracts in English and Arabic.
Record ID
BIM-947374