Biological activity of clove, black pepper and ginger essentials oils

Abstract This research aimed to study the antioxidant, antidiabetic and antibacterial activity of clove, black pepper and ginger essential oils. Antioxidant activity with DPPH test showed that clove EO had the highest value of 82.37% at 400 ppm. The same trend was also shown by the antioxidant activity test with beta-carotene with clove EO having the highest value of 88.36%. The results of the antidiabetic activity test with the enzyme alpha-glucosidase inhibitor also showed that clove EO had the highest value of 88.8%, followed by black pepper and ginger EO. Antibacterial test was conducted using disk diffusion method and clove EO had good antibacterial activity with value of 20.34 mm. GC-MS analysis revealed that the highest volatile compound content of clove, black pepper and ginger EO were eugenol (88.60%), caryophyllene (37.99%), and zingiberene (46.50%), respectively. The results obtained from this study indicate that clove, black pepper and ginger EO potent as a natural source of sustainable antioxidants, antidiabetics and antibacterials. Hopefully the results of this research can be used in the food and health industry sectors.