Antioxidant-rich Clove Extract, A Strong Antimicrobial Agent against Urinary Tract Infections-causing Bacteria in vitro

Rosarior, Vanessa Lee; Lim, Pei Shan; Wong, Wei Kit; Chen, Yue; Yam, Hok Chai; Tan, Sheri-Ann

doi:10.21315/tlsr2021.32.2.4

Cited by 11 publications

(9 citation statements)

References 32 publications

(38 reference statements)

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“…As for characterization methods, the most used among the literature were HPLC and the Folin–Ciocalteu method [ 23 , 26 , 30 , 33 , 36 , 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 ]. The combination of the former coupled with the mass spectrometry has also been widely used as an analytical characterization method.…”

Section: Resultsmentioning

confidence: 99%

“…Among the extracts considered, clove ethanolic extract, along with Punica granatum, showed the best antimicrobial activity in fish-derived products. Additionally, their antimicrobial properties are further demonstrated in Rosarior et al (2021), where clove extracts showed an in vitro antimicrobial effect against urinary tract infections (UTI) caused by Proteus mirabilis and Staphylococcus epidermidis [40]. This bioactivity has been exceptional for their aqueous extracts.…”

Section: Solid-liquid Extraction and Sfementioning

confidence: 99%

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Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

Duque-Soto,

Ruiz-Vargas,

Rueda-Robles

et al. 2023

Foods

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The interest on the use of natural sources in the food industry has promoted the study of plants’ phenolic compounds as potential additives. However, the literature has been focusing on essential oils, with very few studies published regarding aqueous extracts, their phenolic composition, and bioactivity. A systematic review was conducted on different databases following PRISMA guidelines to evaluate the relevance of the phenolic content of different aromatic spices (oregano, rosemary, thyme, ginger, clove, and pepper), as related to their bioactivity and potential application as food additives. Although different extraction methods have been applied in the literature, the use of green approaches using ethanol and deep eutectic solvents has increased, leading to the development of products more apt for human consumption. The studied plants present an interesting phenolic profile, ranging from phenolic acids to flavonoids, establishing a correlation between their phenolic content and bioactivity. In this sense, results have proven to be very promising, presenting those extracts as having similar if not higher bioactivity than synthetic additives already in use, with associated health concerns. Nevertheless, the study of spices’ phenolic extracts is somehow limited to in vitro studies. Therefore, research in food matrices is needed for more understanding of factors interfering with their preservation activity.

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Section: Resultsmentioning

confidence: 99%

Section: Solid-liquid Extraction and Sfementioning

confidence: 99%

Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

Duque-Soto,

Ruiz-Vargas,

Rueda-Robles

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…Singh [ 44 ] reported that clove extract exhibited higher antimicrobial activity (17–25 mm inhibition zone) against E. coli , L. monocytogenes , Pseudomonas aeruginosa , S. aureus , and S. epidermidis compared with the antibiotic Cefotaxime (8–10 mm inhibition zone). Rosarior [ 45 ] stated that 2000 μg of clove ethanolic extract showed broad-spectrum inhibition (12.3–19.7 mm inhibition zone) against E. coli , K. pneumonia , Proteus mirabilis , S. aureus , and S. epidermidis . The antimicrobial activity of clove extract in the present study could be attributed to phenolic compounds such as quercetin, (+)-catechin, gallic acid, catechol, and protocatechuic acid [ 46 ], which are present in high quantities in the extract.…”

Section: Resultsmentioning

confidence: 99%

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

et al. 2022

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This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively). Additionally, the CPE inhibited the growth of both Gram-positive and Gram-negative bacteria effectively at 100 μg/disc. The addition of the CP had no discernible influence on the pH of the meat patties. The addition of CP at 4 and 6% increased the phenolic content and antioxidant activity of the beef patties, which consequently resulted in reduced lipid oxidation and microbial spoilage throughout the storage period. Furthermore, the CP significantly (p ≤ 0.05) improved the beef burger cooking characteristics (cooking yield, fat retention, moisture retention, and shrinkage). Additionally, the sensory acceptability was higher (p ≤ 0.05) for the burgers that contained 2% and 4% CP compared with the other treatments. In conclusion, the bioactive compounds in CP can extend the shelf life and improve the safety of beef burgers.

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“…Earlier studies on essential oils reported antibacterial effects against Gram-negative bacterial strains causing urinary tract infections [ 41 ]. The anti-MRSA potential of clove oil has also been reported and has highlighted the need to explore bioactive constituents [ 42 ].…”

Section: Discussionmentioning

confidence: 99%

Antibacterial Activity of Syzygium aromaticum (Clove) Bud Oil and Its Interaction with Imipenem in Controlling Wound Infections in Rats Caused by Methicillin-Resistant Staphylococcus aureus

et al. 2022

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Methicillin-resistant Staphylococcus aureus (MRSA) is one of the leading causes of infection worldwide. Clove oil’s ability to inhibit the growth of MRSA was studied through in vitro and in vivo studies. The phytochemical components of clove oil were determined through gas chromatography-mass spectrometry (GC-MS) analysis. The antibacterial effects of clove oil and its interaction with imipenem were determined by studying MIC, MBC, and FIC indices in vitro. The in vivo wound-healing effect of the clove oil and infection control were determined using excision wound model rats. The GC-MS analysis of clove oil revealed the presence of 16 volatile compounds. Clove oil showed a good antibacterial effect in vitro but no interaction was observed with imipenem. Clove bud oil alone or in combination with imipenem healed wounds faster and reduced the microbial load in wounds. The findings of this study confirmed the antibacterial activity of clove oil in vitro and in vivo and demonstrated its interaction with imipenem.

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Antioxidant-rich Clove Extract, A Strong Antimicrobial Agent against Urinary Tract Infections-causing Bacteria in vitro

Cited by 11 publications

References 32 publications

Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

Bioactive Potential of Aqueous Phenolic Extracts of Spices for Their Use in the Food Industry—A Systematic Review

Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage

Antibacterial Activity of Syzygium aromaticum (Clove) Bud Oil and Its Interaction with Imipenem in Controlling Wound Infections in Rats Caused by Methicillin-Resistant Staphylococcus aureus

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