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Volatile Composition and Antioxidant Properties of Clove Products

Volume 9 - Issue 4

Elvira M Gaspar*1, Renato Duarte1,2 and José C Santana1

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    • 1Department of Chemistry, Faculty of Sciences and Technology, Universidade NOVA de Lisboa, Quinta da Torre, Portugal
    • 2IPEN-CNEN/SP, Nuclear and Energy Research Institute, University São Paulo Av, Brazil

    *Corresponding author: Elvira M Gaspar, LAQV-REQUIMTE, Department of Chemistry, Faculty of Science and Technology, Universidade NOVA de Lisboa, Quinta da Torre, 2825-114 Caparica, Portugal

Received: September 29, 2018;   Published: October 04, 2018

DOI: 10.26717/BJSTR.2018.09.001831

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Abstract

The volatile chemical composition and antioxidant properties of whole and ground clove buds have been revisited together with those from essential oils. The major bioactive compounds showed to be eugenol, eugenyl acetate and β-caryophyllene; their different quantitative contribution justifies the unequal aroma and antioxidant properties of clove products. Eugenol was identified as the most abundant chemical from whole clove buds and essential oils, while β-caryophyllene is the dominant compound of ground clove, the preferred product in the food industry. This research enables the clarification of the role of clove products in culinary, food industry and in dieting respecting chemical composition and properties.

Keywords: Antioxidants; β-Caryophyllene; Clove Buds; Eugenol; Syzygium Aromaticum

Abstract | Introduction | Methods| Results and Discussion| Conclusion| Acknowledgement| References|