Antioxidant and antimicrobial activities, as well as the chemical composition of essential oils of clove (Caryophillus aromaticus L.), citronella (Cymbopogon winterianus) and palmarosa (Cymbopogon martinii) were studied. Antioxidant activity was evaluated by DPPH (2,2-diphenyl-1-picrylhydrazyl) method and the antimicrobial activity determined by the microdilution method. The minimal inhibitory concentration was defined against Staphylococcus aureus, Escherichia coli, Salmonella Thyphimurium, Pseudomonas aeruginosa and Clostridium perfringens. The chemical composition of oils was determined by GC-FID and volatile compounds were identified by GC-MS, using a DB-5 fused silica capillary column. Clove essential oil showed very high antioxidant activity and moderate to high antimicrobial activity, and eugenol was its major compound (83.7%). On the other hand, citronella and palmarosa samples presented low antioxidant activity but showed moderate to high antimicrobial activity.
free radicals; clove; essential oils; antioxidants
