Abstract

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The Clove (Syzygium aromaticum) is an ideal substitute of chemical food preservatives in addition to its pharmacological advantages. The study was aimed to investigate the phytochemical constituents and antibacterial activity of Clove (S. aromaticum) methanol extracts against some food-borne pathogens. Methanol extracts from S. aromaticum buds were prepared, screened for phytochemical constituents and tested for antibacterial activity against four bacterial foodborne pathogens namely Enterobacter spp, Salmonella spp, Escherichia coli, and S. aureus. Phytochemical screening of the methanol extract of S. aromatic revealed the presence of Alkaloids, saponins, tannins, Carbohydrates, glycosides, flavonoids, Anthraquinones and terpenoids. The Liquid Chromatography Mass Spectrometer (LCMS) analysis revealed the presence of important metabolites (Neoglucobiase, Chlorogenic acid, Nomilin, Ergosterol and Quassin). Based on the susceptibility of the organisms to the extracts, there was significant difference on the susceptibility of the organisms against the extracts at p < 0.05. Enterobacter spp was found to be the most susceptible organism with an average zone of 22.50±0.41mm, followed by staphylococcus aureus (17.00±0.82 mm), E. coli (8.50±0.41mm), while salmonella spp (6.00±0.00mm) was resistant. The MIC and MBC values of the extracts ranges from 62.5 to 250 µg/ml. These identified metabolites could be responsible for the antibacterial potential observed. Therefore in addition to its role as food additives, Clove (S. aromaticum) can be very useful in drug management against many food-borne pathogens

Keywords: Antibacterial, Clove, Food-borne pathogens, Phytochemicals, Profile