Isolation and characterization of clove oil from clove leaves (Syzygiumaromaticum) and its application as anti-bacterial

INTERNATIONAL CONFERENCE ON ENERGY AND ENVIRONMENT (ICEE 2021) Pub Date : 2021-09-28 DOI:10.1063/5.0059825

Nini Munirah Renur, Sutrisno, E. Darmawati, Nurjanah

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Abstract

Cloves are endemic plants from Maluku. One of the derivative products with economic value is clove oil. Clove oil has natural antimicrobial properties. The purpose of this study was to isolate and characterize clove oil from Maluku as well as to test its antibacterial activity and determine its antibacterial activity. The method of clove oil distillation used a steam distillation system, and for characterization of the chemical composition of clove oil was using GCMS. Testing for antibacterial activity using the well diffusion method. Determination of the antibacterial activity of clove oil by MIC. The results showed that the distilled clove leaves produced oil with 3.54% rendamen. GCMS analysis showed that there were 6 main co-components with eugenol being the dominant component with a presentation of 36.05%. Clove oil has bacteriostatic activity against the Escherichia coli ATCC 11229 with minimum concentrations of 0.195% and 12.5%, respectively. As for the Staphylococcus ATCC 6538 bacteria with a minimum concentration of 0.098% and 25%, respectively.

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丁香叶中丁香油的分离鉴定及其抗菌应用

丁香是马鲁古特有的植物。具有经济价值的衍生产品之一是丁香油。丁香油具有天然的抗菌特性。本研究的目的是对马鲁古丁香精油进行分离、鉴定，并对其抑菌活性进行测定。丁香油的蒸馏方法采用蒸汽蒸馏系统，用气相色谱法对丁香油的化学成分进行表征。用孔扩散法测定抗菌活性。MIC法测定丁香油的抑菌活性。结果表明，丁香叶的提取率为3.54%。GCMS分析表明，丁香酚为主要共成分，共成分含量为36.05%。丁香油对大肠杆菌ATCC 11229具有抑菌活性，最低浓度分别为0.195%和12.5%。对于Staphylococcus ATCC 6538，最低浓度分别为0.098%和25%。

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INTERNATIONAL CONFERENCE ON ENERGY AND ENVIRONMENT (ICEE 2021)

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