Abstract

Musa Kaosarat Oyebola76086*

Syzygium aromaticum (Clove) is a highly aromatic spice derived from the dried flower buds of the clove tree, which originated in Indonesia. It has been used for centuries in various cuisines and traditional medicine practices worldwide. Medicinal plants, including clove, have been utilized to treat a variety of illnesses caused by bacteria.

This study investigates the antibacterial effects of aqueous and ethanol extracts of Syzygium aromaticum on various pathogenic bacteria. The extracts were prepared using standard procedures and their antimicrobial activities were evaluated against selected pathogenic bacteria using the agar well diffusion method.

The results indicated that the ethanol extract of Syzygium aromaticum exhibited the highest antimicrobial activity, showing an inhibition zone of 25.5 mm against Salmonella typhi at a concentration of 100 mg/mL.

In contrast, the aqueous extract demonstrated lower activity against the same organism. Both extracts showed a Minimum Inhibitory Concentration (MIC) of 6.25 mg/mL against all isolates, except for the aqueous extract against Escherichia coli (E. coli), which had an MIC of 12.5 mg/mL.

This research suggests that the tested extracts of clove can effectively combat diseases caused by the tested organisms.