Clove (Syzygium aromaticum): Processing, bioactives, and applications
Processing and biological applications of clove
DOI:
https://doi.org/10.25081/josac.2025.v34.i2.9937Keywords:
Bioactive compounds, clove, eugenol, functional foods, food processingAbstract
Clove (Syzygium aromaticum (L.). Merr & L.M. Perry) is a widely used spice valued for its rich aroma and potent biological properties. This article highlights the traditional and modern processing techniques of clove in a detailed manner, including harvesting, destalking, drying, and storage, with a focus on quality retention. It explores both volatile (e.g., eugenol) and non-volatile (e.g., tannins, sterols) compounds responsible for its therapeutic efficacy. The paper also presents an overview of clove’s pharmacological applications, such as antimicrobial, antidiabetic, anticancer, antioxidant, and anti-inflammatory activities. Technological advancements in extraction and nanoencapsulation have enhanced its application in functional foods, pharmaceuticals, and green packaging. This review emphasizes the significance of optimized processing and bioactive preservation for maximizing the medicinal and commercial potential of clove.
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