Food Technology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, A.C., Camino Arenero # 1227, Col. El Bajío del Arenal, Zapopan 45019, Mexico.
Medical and Pharmaceutical Biotechnology Unit, Center for Research and Assistance in Technology and Design of the State of Jalisco, A.C., Av. Normalistas 800, Col. Colinas de la Normal, Guadalajara 44270, Mexico.
Molecules. 2021 Oct 22;26(21):6387. doi: 10.3390/molecules26216387.
Clove ( L. Myrtaceae) is an aromatic plant widely cultivated in tropical and subtropical countries, rich in volatile compounds and antioxidants such as eugenol, β-caryophyllene, and α-humulene. Clove essential oil has received considerable interest due to its wide application in the perfume, cosmetic, health, medical, flavoring, and food industries. Clove essential oil has biological activity relevant to human health, including antimicrobial, antioxidant, and insecticidal activity. The impacts of the extraction method (hydrodistillation, steam distillation, ultrasound-assisted extraction, microwave-assisted extraction, cold pressing, and supercritical fluid extraction) on the concentration of the main volatile compounds in clove essential oil and organic clove extracts are shown. Eugenol is the major compound, accounting for at least 50%. The remaining 10-40% consists of eugenyl acetate, β-caryophyllene, and α-humulene. The main biological activities reported are summarized. Furthermore, the main applications in clove essential oil in the food industry are presented. This review presents new biological applications beneficial for human health, such as anti-inflammatory, analgesic, anesthetic, antinociceptive, and anticancer activity. This review aims to describe the effects of different methods of extracting clove essential oil on its chemical composition and food applications and the biological activities of interest to human health.
丁香（L. 桃金娘科）是一种广泛种植在热带和亚热带国家的芳香植物，富含挥发性化合物和抗氧化剂，如丁香酚、β-丁香烯和α-葎草烯。丁香精油因其在香水、化妆品、健康、医疗、调味和食品工业中的广泛应用而受到广泛关注。丁香精油具有与人类健康相关的生物活性，包括抗菌、抗氧化和杀虫活性。不同提取方法（水蒸馏、蒸汽蒸馏、超声辅助提取、微波辅助提取、冷榨和超临界流体提取）对丁香精油和有机丁香提取物中主要挥发性化合物浓度的影响如图所示。丁香酚是主要化合物，至少占 50%。其余 10-40%由乙酸丁香酯、β-丁香烯和α-葎草烯组成。报告的主要生物活性总结如下。此外，还介绍了丁香精油在食品工业中的主要应用。本文综述了对人类健康有益的新的生物应用，如抗炎、镇痛、麻醉、抗伤害和抗癌活性。本综述旨在描述不同提取丁香精油方法对其化学成分和食品应用以及对人类健康有重要意义的生物活性的影响。
