The Antioxidant, Antimicrobial, and Total Phenolic Potential of Clove Extracts for Inhibition of Food Pathogens

Food spoilage pathogens cause food waste and consumption of pathogen-contaminated threatens human health. New approaches that do not harm the environment are needed for decreasing enlargement pathogenic microorganisms without using chemical preservatives. The current work intended to appraise TPC value, anti-oxidant, anti-bacterial, anti-fungal properties clove different extracts. antimicrobial tests were evaluated by disc diffusion, MIC, MBC tests. Antioxidant potential was conducted ABTS• DPPH• radical, tested Folin–Ciocalteu reagent assay. As a result, highest activity found against E. faecalis 19,30±0,17 mm zone diameter from methanol extract. lowest obtained aqueous extract over S. Typhimurium 7,17±0,29 diameter. MIC results examined, it determined ethanol showed value 2.5-10 mg/ml. test also revealed cloves has with 5->10 antioxidant data sweep activities in 60.93±1.67% 85.81±1.08 extract, respectively. content provided 189.84±2.84 mg/g GA. gained study bring light high antimicrobial, antioxidant, total phenolic content.