Appreciation quantitative chemical compounds phenolic extract of the seeds of Syzgium aromaticum and study its inhibitory effect in some food-born pathogenic bacteria

Abstract

Qualitative and quantitative detection of the active compounds in the phenolic extract of Syzygium aromaticum seeds was conducted by using HPLC. Results showed it contains all of the following compound )Eugenol ، Caffeic acid، Kaempferol ،Vallinic acid، Ferulic acid ، Ellagic acid، Chlorogenic acid،Borneal(.Inhibitory effectiveness was evaluated for different concentration of phenolic extract of seeds inlclude (0.039, 0.0781, o.156,0.312, 0.625,1.25,2.5,5,10 and 20) mg/ml separately against gram positive bacteria Bacillus subltilis and Staphylococcus aureus and three isolates of gram negative bacteria E.coli , Pseudomonas aeruginosa and Salmonella typhimurium by Agar well diffusion method. The results showed high inhibition effect aganist all bacterial isolates with the effect of concentration and genus of bacteria.