Evaluation and improvement of antioxidant and antibacterial activities of supercritical extracts from clove buds

• Published in: Journal of functional foods Vol. 5; no. 1; pp. 416 - 423
• Main Authors: Ivanovic, Jasna, Dimitrijevic-Brankovic, Suzana, Misic, Dusan, Ristic, Mihailo, Zizovic, Irena
• Format: Journal Article
• Language: English
• Published: Elsevier 01-01-2013
• Subjects: Antibacterial activity; Antioxidant activity; Origanum vulgare; Supercritical fluid extraction; Syzygium aromaticum; Total phenolic content
• ISSN: 1756-4646
• DOI: 10.1016/j.jff.2012.11.014

For the first time, extracts from clove buds obtained by supercritical carbon dioxide extraction were screened for antioxidant and antibacterial activities. Additionally, antioxidant and antibacterial activities of extracts obtained by the supercritical extraction of the clove bud–oregano leaf mixtures were studied. Supercritical extract of pure clove had the highest eugenol (64%) and total phenolic content (530.56 mg GAE/gextract). All extracts had antioxidant activity comparable to synthetic antioxidants against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and formation of peroxides. Presence of 0.6% and 5% of oregano extract in the clove extracts obtained from the clove–oregano plant mixtures improved their antioxidant activity with respect to the extract from pure clove. Clove extract showed moderate antibacterial activities against selected Staphylococcus and Enterococcus bacterial strains. Presence of 50% of the oregano extract improved antibacterial activity of clove extract against all tested strains and resulted in a synergistic antibacterial activity against Methicillin-resistant Staphylococcus haemolyticus strain (MIC ⩽ 1.25 μg/mL). Study demonstrated great potential of supercritical clove extract as natural functional ingredient and the possibility of increasing its antioxidant and antibacterial efficiencies in order to apply lower concentrations and to reduce undesirable flavour notes and toxicological effects in final products.