In vitro evaluation of antioxidant and antibacterial properties of supercritical CO2 extracted essential oil from clove bud (Syzygium aromaticum)

The antioxidant and antimicrobial activity of the essential oil extracted from Syzygium aromaticum was investigated. Extraction of oil was carried out following the standard methodology of supercritical CO2 extraction. Antiradical and antimicrobial activity of extracted oil was studied. Chemical constituent of oil exhibited 65.3% eugenol. It was found that the extracted clove essential oil demonstrated high antioxidant contents which lead to free radical scavenging, reducing power, metal chelation and inhibition of lipid peroxidation. Shigella dysenteriae and Staphylococcus aureus showed susceptibility towards oil. Minimum Inhibitory concentration values for two tested bacteria are 3.0 and 2.5 mg/ml. Growth inhibition around well loaded with different concentration of oil further confirmed antimicrobial property. Additionally, clove essential oil also seen to be compatible to goat’s erythrocytes. Findings suggest that clove essential oil may act as therapeutic molecules against diseases caused by pathogens and free radicals.