MIC (Minimum inhibitory concentration) of clove plant (Eugenia caryophyllata) leaf oil
| Value | 39 µg/ml |
|---|---|
| Organism | Bacteria Bacillus cereus |
| Reference | Jessica Elizabeth T, Gassara F, Kouassi AP, Brar SK, Belkacemi K. Spice use in food: Properties and benefits. Crit Rev Food Sci Nutr. 2017 Apr 13 57(6):1078-1088. doi: 10.1080/10408398.2013.858235 p.1083 right column 2nd paragraphPubMed ID26560460 |
| Primary Source | Ogunwande, I. A., Olawore, N. O., Ekundayo, O., Walker, T. M., Schmidt, J. M. and Setzer, W. N. (2005). Studies on the essential oils composition, antibacterial and cytotoxicity of Eugenia uniflora L. Int. J. Aromather. 15: 147–152. link |
| Comments | P.1083 right column 2nd paragraph: "The clove essential oil has a high concentration of eugenol of around 88.58% and it has been proved to have diverse antimicrobial activity. The clove oil treatment in concentrations from 1% to 2% has shown a reduction in growth rates of L. monocytogenes strains (Mytle et al., 2006). Clove plant leaf oil has been found to inhibit Bacillus cereus with a MIC of 39 µg/mL (primary source)." |
| Entered by | Uri M |
| ID | 113557 |