Bioactive Compounds in Clove

Clove (Syzygium aromaticum L.) is among the well-known ancient spice that has been used since the millennial, which belongs to Myrtaceae family. The cloves are primarily harvested when they are unopened flower buds which are borne in the form of clusters, then dried to yield whole clove buds. The other different forms of clove which are known are ground clove, essential volatile clove oils extracted from the leaf, clove buds, or stem and oleoresins. Clove oil mainly consists of eugenol (up and around 95%), acetyl eugenol, α-Humulin, β-caryophyllene, pinene, methyl salicylate, and vanillin, etc. Around the globe, Indonesia is the largest manufacturer and user of cloves. The majority of produce (˜90%) is used by Kretek manufacturers, and the rest is used in folk medicine, food preservatives, flavouring, fragrance, biopesticides, and the pharmaceutical industry. Many studies have proved the application of clove and clove oil as an antifungal, antibacterial, antioxidant, antiseptic, antidiabetic, anti-inflammatory agent either through oral consumption, direct application, food use, or in medicine formulae, etc. Hence, with improved scientific research technologies, the applications of clove and clove oil are anticipated to grow in the notion of “back to nature” trend, and this would encourage people's preference for all natural products.