This study was conducted in order to elucidate the optimum conditions for the extraction of clove that can be used to elicit antibacterial activity against Streptococcus mutans using the evolutionary operation (EVOP)-factorial design technique. Higher antibacterial activity was achieved in a higher extraction temperature of 80oC (r=0.7983**) and in a longer extraction time of 26 hr (r=0.6867*). Antibacterial activity was not effected by differentiation of ethanol concentration in the extraction solvent (r= −0.0683). The maximum antibacterial activity of clove against S. mutans as determined by the EVOPfactorial design technique was obtained at an extraction temperature of 80oC, an extraction time of 26 hr and a 50% ethanol concentration. Furthermore, the population of S. mutans decreased from an initial concentration of 6.850 to 4.195 log CFU/mL
in the third set that is more than 2.6 log cycles by EVOP-factorial design technique.
Materials and Methods
Materials and microorganism
Extraction of clove
Evaluation of the antibacterial activity of clove on thein vitro cultured S. mutans
Optimization of 3 variables by EVOP-based factorialtechnique
Results and Discussion