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The effects of valerian, Valerian officinalis, and clove, Eugenia caryophylla, extracts as anesthetic chemicals were investigated on Panga siussutchi (12.95±0.92 mm, 16.85 ± 3.52 g). The fish were divided in 6 groups, each including 5 individuals and exposed to various concentrations (2, 3 and 4 g/lit) of clove and/or valerian extract. The mean time to induce sedition, the mean time to return and the mean number of opercular gill pulses to sedate and recover were measured. For both groups, the mean time to sedation was decreased by increasing the dose of the extract. In general, the mean time to onset of anesthesia for clove group was significantly lower than valerian. The mean number of opercular gill pulses during the sedation time was not significantly changed between different dose of clove, while it declined significantly by elevating the valerian doses (p<0.05). There was no mortality in both groups. Although V. officinalis extract could cause sedation in the fish, it needed relatively longer time to affect than clove, so it may not be a useful compound for sedation in P. siussutchi.

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Eugenia caryophyllata (Clove) has long been used as a medicinal plant to treat infections and prevent food spoilage. In this study, with three methods of hydro distillation, steam distillation and hydro-steam distillation, clove buds were extracted and the yields of these methods were 10.9, 9.9 and 8.3%, respectively, which had the highest efficiency for water extraction method. Essential oils obtained by different methods were analyzed by GC/MS and 17 essential oil components were identified. Among these components, acetic acid, eugenol, eugenol acetate, m-eugenol, caryophyllene, hexadecanoic acid were the predominant components, the amount of which in all three types of essential oils were significantly different from each other. Also, the antibacterial effect of essential oils along with 12 common antibiotics on three types of Gram-positive bacteria (Staphylococcus aureus, Streptococcus mutans, Staphylococcus epidermidis) and Gram-negative (Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa) were studied and compared. The results showed that the essential oil extracted with hydro-steam, compared to other extraction methods, has a significant antibacterial effect so that its effect on Staphylococcus aureus from Erythromycin, penicillin, glucosacin, vancomycin, tetracycline, ciprofloxacin, ceftriaxone, ceftriaxone Amikacin and gentamicin were stronger, and the effect was similar to that of ampicillin, tobramycin. In conclusion, obtained results showed that clove essential oil can be used as antimicrobial compenent for different appliactions as well as for food and drag applications.