Chemical identification of clove (Syzygium aromaticum) extract and essential oil

Subject Areas : phytochemistry

zahra khoshdouni farahani ¹ , fatemeh khoshdouni farahani ²

1 - food science and technology
2 - food science and technology

Received: 2017-05-31 Accepted : 2017-08-20 Published : 2017-11-22

Keywords: &quot, clove&quot, , &quot, essential oil&quot, , &quot, extract&quot, ,

Abstract :

Cloves an important plant source of phenolic compounds, antioxidant, anti-cancer, anti-inflammatory, which has long been used. According to the importance of extracts and essential oils and the importance of them in various industries due to their unique characteristics, the extract and the essential oil of clove plant were extracted and subjected to chemical analysis to identify and evaluate the chemical constituents of them. Extract was isolated by maseratoin method and isolation of essential oil was done by celevenger. Extract and essential oil were analyzed by gas chromatography in coupled with mass spectrometry (GC / MS). Eight compounds were identified in the clove extract that its main components were eugenol (85.5%), eugenol acetate (2.3%) and heptacosone (1.8%), respectively. Seven chemical compounds were identified in the clove oil which the main ones including eugenol (86.36%) and beta-cariophilic (7.66%). Eugenol was the main combination in both the extract and the essential oils and showed the highest concentration of this compound among them.