Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products

Idowu, Solomon; Adekoya, Ademola Ezekiel; Igiehon, Oluwakemi Osarumwense; Idowu, Anthony Temitope

doi:10.1007/s11694-021-00915-9

Cited by 32 publications

(16 citation statements)

References 155 publications

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“…Indeed, the qualitative and quantitative profile of essential oils varies upon several factors, e.g., plant phenotype, pedoclimatic conditions, methods of harvesting, storage conditions, processing, and extraction methods [43,44]. Our data is in agreement with previous reports on marker constituents from cinnamon-cinnamaldehyde, eugenol, β-caryophyllene, and cinnamyl acetate [7,8,10]; clove-eugenol, eugenyl acetate, β-caryophyllene, and α-humulene [11,14]; cumin-cuminaldehyde, β-pinene, γ-terpinene, and safranal [10,43]; laurel-eucalyptol (1,8 cineole), sabinene, and α-terpinyl acetate [24]; and black pepper-β-caryophyllene, limonene, and α-terpinene [31,45].…”

Section: Gc-ms and Gc-fid Analysis Of Essential Oils Isolated From Di...supporting

confidence: 92%

“…& L.M.Perry (syn. Eugenia caryophyllata Thunb., Myrtaceae, clove) are broadly used as a culinary spice and flavoring agent in foods, perfumery, cosmetics, and in the pharmaceutical industry [11,12]. Various classes of phytochemicals have been reported in clove and refer mainly to essential oils (up to 20%), flavonoids, phenolic acids, ellagitannins, saponins, sterols, and lipids [13,14].…”

Section: Introductionmentioning

confidence: 99%

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Phytochemical Characterization and Evaluation of the Antioxidant and Anti-Enzymatic Activity of Five Common Spices: Focus on Their Essential Oils and Spent Material Extractives

Trifan

Zengin

Brebu³

et al. 2021

Plants

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The essential oil industry of aromatic herbs and spices is currently producing a significant amount of by-products, such as the spent plant materials remaining after steam or hydrodistillation, that are simply discarded. The aim of this study was to comparatively investigate the phytochemical composition, antioxidant and multi-enzymatic inhibitory potential of the essential oils and spent plant material extractives obtained from cinnamon, cumin, clove, laurel, and black pepper. The essential oils were characterized by the presence of several phytochemical markers (cinnamaldehyde, cuminaldehyde, eugenol, eucalyptol, α-terpinene, limonene, β-caryophyllene or β-pinene). On the other hand, the LC-HRMS/MS profiling of the spent material extracts allowed the annotation of species specific and non-specific metabolites, such as organic acids, phenolic acids, flavonoids, proanthocyanidins, hydrolysable tannins, fatty acids, or piperamides. All samples exhibited very strong antioxidant effects, with the clove essential oil displaying the strongest radical scavenging (525.78 and 936.44 mg TE/g in DPPH and ABTS assays), reducing (2848.28 and 1927.98 mg TE/g in CUPRAC and FRAP), and total antioxidant capacity (68.19 mmol TE/g). With respect to the anti-acetylcholinesterase (0.73–2.95 mg GALAE/g), anti-butyrylcholinesterase (0–3.41 mg GALAE/g), anti-tyrosinase (0–76.86 mg KAE/g), anti-amylase and anti-glucosidase (both 0–1.00 mmol ACAE/g) assays, the spice samples showed a modest activity. Overall, our study reports that, not only the volatile fractions of common spices, but also their spent plant materials remaining after hydrodistillation can be regarded as rich sources of bioactive molecules with antioxidant and multi-enzymatic inhibitory effects.

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Section: Gc-ms and Gc-fid Analysis Of Essential Oils Isolated From Di...supporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Phytochemical Characterization and Evaluation of the Antioxidant and Anti-Enzymatic Activity of Five Common Spices: Focus on Their Essential Oils and Spent Material Extractives

Trifan

Zengin

Brebu³

et al. 2021

Plants

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show abstract

“…Phenols (e.g., eugenol), heterocyclic compounds (e.g., ethyl maltol), alcohols (e.g., benzyl alcohol), ethers (e.g., cis -anethol), and aldehydes (e.g., benzaldehyde) were the main volatile categories in marinated lotus root slices. These compounds were previously identified as the major contributors to the aromatic components of spices such as clove and fennel [ 23 , 24 , 25 , 26 ]. Although all other categories of volatile compounds were significantly ( p < 0.05) higher in the TS samples than in the HPP samples, the volatile phenols with the highest content were not significantly different ( p > 0.05) between the TS and HPP samples.…”

Section: Resultsmentioning

confidence: 99%

Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure

Yuan

Fang

et al. 2022

Molecules

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Marinated vegetables are traditional cold dishes with a long history and special flavor in the Chinese deli market. However, the traditional thermal-and-soaking (TS) procedure often results in unreproducible flavor quality properties of marinated vegetables and waste of brine and time in production. A novel green and sustainable technique, high-pressure processing (HPP), has caught the attention of the food industry. In this study, the effects of HPP and TS treatment on the visual, flavor, textural, and microbiological qualities of Chinese marinated lotus root slices were investigated. Compared to the TS products, lighter color, more varieties of volatile compounds, and crunchier texture were detected in the HPP products. Throughout the 4 °C, 25 °C, and 45 °C shelf life challenges, the HPP products retained their original color and crunchiness better than the TS ones, whereas no significant differences were found in total viable counts (TVCs) in the first half of the shelf lives. The Arrhenius model under the first-order reaction of TVC deterioration showed a good fit to the shelf life of the HPP marinated lotus root slices. This study demonstrates that HPP may assist in making the best use of brine in a more time-efficient manner to improve the visual, flavor, and textural quality of traditional Chinese marinated lotus root slices.

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“…The existence of different bioactive chemicals with antioxidant capacity is credited to clove’s potential function in the treatment of many degenerative illnesses (Liu et al, 2015). S. aromaticum has antioxidant, antimicrobial, antiviral, anti‐inflammatory, and anesthetic effects, among others (Agboola et al, 2019; Idowu et al, 2021; Rani & Jena, 2021). The use of antioxidants to counteract the detrimental effects of toxic metals and hazardous chemicals is a topic of great interest among scientists (Ehigie et al, 2020; Ojeniyi et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Ameliorative role of Syzygium aromaticum aqueous extract on synaptosomal tyrosine hydroxylase activity, oxidative stress parameters, and behavioral changes in lead‐induced neurotoxicity in mice

Agboola

Ehigie

et al. 2022

Journal of Food Biochemistry

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This study reports the protective role of the aqueous extract of Syzygium aromaticum (ESA) against lead (Pb)-induced neurotoxicity in mice. Thirty male mice weighing between 18 g and 25 g were randomly divided into five groups. (1) Group 1 (control group), (2) group 2 (Pb-test group): was administered with a solution containing 0.1% (w/v) of lead acetate (PbAc), (3) group 3 (ESA + Pb100 group): was administered with 0.1% (w/v) of PbAc followed by 100 mg/kg of S. aromaticum extract by gavage, (4) group 4 (ESA + Pb200): was administered with 0.1% (w/v) of PbAc followed by 200 mg/kg of S. aromaticum extract, and (5) group 5 (ESA-group): was administered with 100 mg/kg of S. aromaticum. Level of lead was determined by atomic absorption spectroscopy. Cerebral cortex synaptosomes prepared from mice administered orally with lead-acetate shown a significantly increased (p < .05) in tyrosine hydroxylase and protein carbonyl level and significantly decreased (p < .05) superoxide dismutase, glutathione reductase, and glutathione transferase activities. Also, there was a significant increase in brain lead concentration level, however, it was observed that S. aromaticum significantly reduced (p < .05) the level of lead at all tested doses. S. aromaticum rescued cerebral cortex synaptosomes from lead-induced neurotoxicity by relieving oxidative stress and abating elevated tyrosine hydroxylase activity. Moreover, S. aromaticum at the different dose grade (100 mg and 200 mg) abrogated the loss of motor performance in mice groups induced with lead. Altogether, our findings showed that S. aromaticum possesses antioxidant and neuro-modulatory potential against lead-induced neuronal damage. Practical applicationsEnvironmental pollution with heavy metals is a known public health concern and their incremental concentrations in soil and water have risen to an unprecedented degree.Lead is one of the top 10 contaminants on the WHO's list of substances of greatest public health concern that impact the brain. However, exogenous natural bioactive supplements molecules could be one of the remedies to reduce Pb-induced toxicity.Our findings indicate therefore that, S. aromaticum could be a good fit for lowering Pb How to cite this article:

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Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products

Cited by 32 publications

References 155 publications

Phytochemical Characterization and Evaluation of the Antioxidant and Anti-Enzymatic Activity of Five Common Spices: Focus on Their Essential Oils and Spent Material Extractives

Phytochemical Characterization and Evaluation of the Antioxidant and Anti-Enzymatic Activity of Five Common Spices: Focus on Their Essential Oils and Spent Material Extractives

Production of Marinated Chinese Lotus Root Slices Using High-Pressure Processing as an Alternative to Traditional Thermal-and-Soaking Procedure

Ameliorative role of Syzygium aromaticum aqueous extract on synaptosomal tyrosine hydroxylase activity, oxidative stress parameters, and behavioral changes in lead‐induced neurotoxicity in mice

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