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The composition, antimicrobial and antioxidante activities of essential oil obtained from Syzygium aromaticum (Moroccan species), were studied. The extraction was carried out by hydro-distillation and analyzed by gas chromatography-mass spectrometryy (GC-MS). The antioxidant effect was evaluated using two in vitro antioxidant assay using DPPH and FRAP methods, 2,2-Diphenyil picrylhydrazyl free radical (DPPH) and Total reducing ability determination by Fe3+–Fe2+ transformation Method (FRAP). And the antimicrobial effects of essential oils were evaluated by the disk diffusion method. The determination of composition showed that Twenty-four compounds were identified in the extracts of clove oil by gas chromatographyy/mass spectrometry. The constituents major of clove buds was Eugenol with percentage (63, 68 %). The result shown that clove oil had an important effect antioxidant in two in vitro assays including reducing power FRAP and DPPH radical scavenging. The result has been compared to that of some natural antioxidant. Based on the measurement of the diameter of inhibition, a moderate to high antimicrobial activity, according to oils was revealed against all yeast strains and moderate against bactéria strains. The Eo has showed a considerable antioxidant effect and antimicrobial activity against bacterial and fungus strains, deserving further investigation for clinical application in the
treatment of fungal infections.
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