Clove represents one of the major vegetal sources of phenolic compounds as flavonoids, hidroxibenzoic acids, hidroxicinamic acids and hidroxiphenyl propens.
Phenolic compounds, including stress-linked phytochemicals, have been related to favorable impacts, which are caused by the consumption of fruits and vegetables, particularly due to their antioxidant activity.
Eugenol, an allyl chain-substituted guaiacol is the main bioactive compound of clove, which is found in concentrations ranging from 9 381.70 to 14 650.00 mg per 100 g of fresh plant material. Eugenol has a spicy, pungent odour typical of clove.
Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively).
In addition, other gallic acid derivates as hidrolizable tannins are present in higher concentrations (2 375.8 mg/100 g). Other phenolic acids found in clove are the caffeic, ferulic, elagic and salicylic acids.
Phenolic compounds in cloves
