Unlocking the full potential of clove (syzygium aromaticum) spice: an overview of extraction techniques, bioactivity, and future opportunities in the food and beverage industry

• Main Authors: Abdul Aziz, Ahmad Hazim, Dwila Nur Rizkiyah, Dwila Nur Rizkiyah, Lailatul Qomariyah, Lailatul Qomariyah, Irianto, Irianto, Che Yunus, Mohd. Azizi, icky Rahmana Putra, icky Rahmana Putra
• Format: Article
• Language: English
• Published: MDPI 2023
• Subjects: Q Science (General)
• Online Access: http://eprints.utm.my/106542/1/MohdAziziChe2023_UnlockingtheFullPotentialofClove.pdf; http://eprints.utm.my/106542/; http://dx.doi.org/10.3390/pr11082453
• Institution: Universiti Teknologi Malaysia

This review article provides an overview of the bioactive compounds of clove, their health benefits, and their potential application in food and beverages. Cloves are rich in phenolic compounds, mainly eugenol, which exhibit antioxidant, anti-inflammatory, antimicrobial, antifungal, and wound-healin...