What does this research mean for the field?

Syzygium aromaticum flower bud ethanolic extract contains diverse bioactive compounds and exhibits potent antioxidant and broad-spectrum antimicrobial activities, supporting its potential as a natural food preservative. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

To characterize the phytochemical composition and evaluate the antioxidant, antibacterial, and ultrastructural biocidal mechanisms of Syzygium aromaticum bud ethanolic extract for food preservation.

September 15, 2026Applied Food ResearchOpen Access

Unveiling the bioactive potential of Syzygium aromaticum bud ethanolic extract for food preservation: GC-MS, antioxidant, antibacterial, and FESEM analysis

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Authors

SASharmin Ahmed ITIshrat Jahan Tonni NSNusrat Tabassum Shristy

Discussion

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Overview

In vitro study demonstrates potent antioxidant and broad-spectrum antimicrobial efficacy of clove bud extract against foodborne pathogens, highlighting its value as a natural food preservative.

Key Points

To characterize the phytochemical composition and evaluate the antioxidant, antibacterial, and ultrastructural biocidal mechanisms of Syzygium aromaticum bud ethanolic extract for food preservation.
Fractionated clove bud ethanolic extracts across organic solvents and identified bioactives using gas chromatography-mass spectrometry (GC-MS).
Quantified antioxidant capacity through DPPH, ABTS, and ferric reducing antioxidant power (FRAP) assays.
Evaluated antimicrobial spectrum against foodborne pathogens via inhibition zone measurements, MIC, MBC, and field emission scanning electron microscopy (FESEM).
Ethanolic extract exhibited antioxidant capacity with IC₅₀ values of 10.42 ± 0.07 µg/mL (DPPH) and 7.62 ± 0.12 µg/mL (ABTS), plus a FRAP value of 10.16 ± 0.15 mmol Fe²⁺ eq/g.
Extract demonstrated potent antimicrobial activity against Salmonella typhimurium (MIC 1.56 mg/mL, MBC 3.12 mg/mL), Bacillus cereus (inhibition zone 28.33 ± 0.58 mm), and Candida albicans (50.33 ± 0.58 mm at 300 mg/mL).
Ultrastructural FESEM imaging revealed progressive cellular wall damage in Staphylococcus aureus, Escherichia coli, and Candida albicans following 24-hour exposure at 6.25 mg/mL.

Cite This Study

Ahmed et al. (2026) studied this question.

synapsesocial.com/papers/6aa9132f9013453be30a0efe https://doi.org/10.1016/j.afres.2026.102603

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September 15, 2026Applied Food ResearchOpen Access

Unveiling the bioactive potential of Syzygium aromaticum bud ethanolic extract for food preservation: GC-MS, antioxidant, antibacterial, and FESEM analysis

View Full Paper

Ask AI

Bookmark

Authors

SASharmin Ahmed ITIshrat Jahan Tonni NSNusrat Tabassum Shristy

Discussion

Member takes

Overview

In vitro study demonstrates potent antioxidant and broad-spectrum antimicrobial efficacy of clove bud extract against foodborne pathogens, highlighting its value as a natural food preservative.

Key Points

To characterize the phytochemical composition and evaluate the antioxidant, antibacterial, and ultrastructural biocidal mechanisms of Syzygium aromaticum bud ethanolic extract for food preservation.
Fractionated clove bud ethanolic extracts across organic solvents and identified bioactives using gas chromatography-mass spectrometry (GC-MS).
Quantified antioxidant capacity through DPPH, ABTS, and ferric reducing antioxidant power (FRAP) assays.
Evaluated antimicrobial spectrum against foodborne pathogens via inhibition zone measurements, MIC, MBC, and field emission scanning electron microscopy (FESEM).
Ethanolic extract exhibited antioxidant capacity with IC₅₀ values of 10.42 ± 0.07 µg/mL (DPPH) and 7.62 ± 0.12 µg/mL (ABTS), plus a FRAP value of 10.16 ± 0.15 mmol Fe²⁺ eq/g.
Extract demonstrated potent antimicrobial activity against Salmonella typhimurium (MIC 1.56 mg/mL, MBC 3.12 mg/mL), Bacillus cereus (inhibition zone 28.33 ± 0.58 mm), and Candida albicans (50.33 ± 0.58 mm at 300 mg/mL).
Ultrastructural FESEM imaging revealed progressive cellular wall damage in Staphylococcus aureus, Escherichia coli, and Candida albicans following 24-hour exposure at 6.25 mg/mL.

Cite This Study

Ahmed et al. (2026) studied this question.

synapsesocial.com/papers/6aa9132f9013453be30a0efe https://doi.org/10.1016/j.afres.2026.102603

View Full Paper

Ask AI

Bookmark