Asian Journal of Research in Biology

This study investigated the antimicrobial and antioxidant activity of clove (Syzygium aromaticum) and thyme (Thymus vulgaris) essential oils, which are traditionally used as food packaging materials. The essential oils were extracted using hydro distillation and their antimicrobial activity was evaluated against common foodborne pathogens, including Escherichia coli, Staphylococcus aureus, Salmonella enterica, and Listeria monocytogenes. The antioxidant activity was determined using the DPPH (2,2-dip). The study found that both clove and thyme essential oils exhibited antimicrobial activity against all four foodborne pathogens tested, with clove oil having the strongest activity. In addition, both essential oils showed antioxidant activity, with clove oil having the highest antioxidant capacity. Based on these results, clove and thyme essential oils have potential as natural food preservatives. This study provides further evidence of the beneficial properties of these two herbs and their potential use in food packaging. However, more research is needed to optimize the use of these essential oils and to ensure their safety and efficacy.