Evaluation of the antimicrobial activity of Javanese cardamom, clove, and pomegranate essential oils using broth microdilution method

Abstract The increasing prevalence of antimicrobial resistance has prompted a need for alternative natural antimicrobial agents in food preservation, with essential oils emerging as promising candidates due to their potent bioactive properties. This study evaluated the antimicrobial activity of three essential oils—Javanese cardamom ( Wurfbainia compacta Škorničk. & A.D.Poulsen), pomegranate ( Punica granatum L.), and clove ( Syzygium aromaticum (L.) Merr. & L.M. Perry). By using broth dilution on a microscale, the essential oils derived from hydrodistillation were assessed for their antibacterial and antifungal activity. Multiple pathogenic microorganisms, such as Staphylococcus aureus , Bacillus subtilis , Pseudomonas aeruginosa , Escherichia coli , and Penicillium digitatum , were tested to determine their susceptibility to the tested essential oils. The results showed that these essential oils exhibit inhibitory activity against the pathogenic microorganisms at the minimum inhibitory concentration (MIC) range of 512 – 8192 µg/mL. Pomegranate essential oil exhibited antibacterial effectiveness at a MIC of 512 µg/mL against S. aureus . Moreover, clove essential oil showed a mold-inhibitory effect against P. digitatum at a MIC of 512 µg/mL. These findings may serve as the foundation for advancing natural antibacterial agents for use in food products.