Clove, sources

The most important considerations in marketing and estabUshing a crop from a new source are constancy of supply and quahty. Eor some spices, it is difficult to reduce labor costs, as some crops demand individual manual treatment even if grown on dedicated plantations. Only the individual stigmas of the saffron flower must be picked cinnamon bark must be cut, peeled, and roUed in strips mature unopened clove buds must be picked by hand and orchid blossoms must be hand pollinated to produce the vanilla bean. 

A chemical substance or simple mixture of substances obtained from natural sources by distillation or extraction such as citral from lemongrass oil or eugenol from clove bud. 

Source Naturally occurs in cranberries, ligonberries (1,360 ppm), peppermint leaves (20-200 ppb), tea leaves, cassia bark, carob, blessed thistle, purple foxglove, jasmine, hyacinth, apples, tobacco leaves, daffodils, autumn crocus, prunes, anise seeds, ripe cloves, and wild black cherry tree bark (Duke, 1992 quoted, Verschueren, 1983). 

Source Furfuryl occurs naturally in yarrow, licorice, sesame seeds, clove flowers, and tea leaves (Duke, 1992). Also detected in barrel-aged red, white, and model wines. Concentrations ranged from 3.5 mg/L in white wine after 55 wk of aging to 9.6 mg/L after 11 wk of aging (Spillman et ah, 1998). Identified as one of 140 volatile constituents in used soybean oils collected from a processing plant that fried various beef, chicken, and veal products (Takeoka et al, 1996). 

Volatile or essential oils are usually obtained from the appropriate plant material by steam distillation, though if certain components are unstable at these temperatures, other less harsh techniques such as expression or solvent extraction may be employed. These oils, which typically contain a complex mixture of low boiling components, are widely used in flavouring, perfumery, and aromatherapy. Only a small number of oils have useful therapeutic properties, e.g. clove and dill, though a wide range of oils is now exploited for aromatherapy. Most of those employed in medicines are simply added for flavouring purposes. Some of the materials are commercially important as sources of chemicals used industrially, e.g. turpentine. 

There is a new realization that many of the people who were persecuted as witches and sorcerers in the European Middle Ages were, in fact, innocent midwives and healers, and some of their so-called magical remedies had certifiable efficacy. They recommended analgesic clove oil for toothache, vitamin-containing herbal teas for pregnant women and listless children, and calcined egg shell for upset stomach, a source of calcium carbonate, a main ingredient in antacids prescribed today. 

Pig. 41.—Stone cells from different sources, i. From coffee 2, 3, and 4, from stem of clove 5 and 6, from tea leaf 7, 8, and 9, from powdered star-anise seed. (Stevens, after Moeller),... 

Clove Oil Eugenia caryophyllus) The best source in the world for eugenol. No matter where it s grown the contents are the same. No matter what part of the plant is used the eugenol content is the same. The three major clove oils of commerce are the bud (that thing on your spice shelf), the leaf and the stem oils. Each one is 80-90% eugenol. T able XVI will show you what I mean [41 ]. 

The constants of clove oil are as follows specific gravity 1.047 to 1.065, refractive index 1.528 to 1.540, optical rotation 0 to—15°, eugenol by absorption with alkali 82 to 92 per cent. Source Finnemore 1926... 

FIGURE 7.1 Chemical reactions of the main sulfur compounds found (a) in intact bulbs, (b) after crushing/cutting clove and (c) after processing. Source Adapted from Lawson (1998a). 

Physical processes (see chapter 2) for isolation of natural flavouring substances include distillation, solvent extraction (including supercritical carbon dioxide), and chromatography. Major sources are essential oils. These may be derived from various parts of aromatic plants such as fruits (e.g. citms, fennel), fmit parts (e.g. mace), flowers (e.g. safflower), flower parts (e.g. saffron), flower buds (e.g. clove), bulbs (e.g. onion), barks (e.g. cinnamon), leaves (e.g. basil), leaves and twigs (e.g. mandarin petitgrain), rhizomes (e.g. ginger), roots (e.g. angelica), and seeds (e.g. mustard). 

Nature s Resource Garlic Cloves, 580 -mg capsules One-a-Day Garlic Oil macerate, 600-mg softgel Sundown Herbals Odor-Free Garlic, 400-mg tablets Sundown Herbals Odorless Garlic, 300 mg Sun Source Garlique , 400-mg tablets... 

A new class of oleo-resinous fluid extracts has been suggested, in which the stronger aromatics have been introduced, such as cloves, cinnamon, cardamom, other form of fluid or semi-fluid extracts. On account of their. superior strength, they ould occupy a distinct position under the name of Olco-resins, to distinguish them more particularly from all those preparations which go by the name of fluid extracts. 

Eugenol. 2-Methoxy-4-(2-propenyi)phenol 4-at-lyl-2-methoxyphenol altylguaiacol eugenic acid caryophyl-lic acid. C H, 0, mol wt 164.20. C 73,14%, H 7,37%, O 19.49%. Obtained from many natural sources Beilstein voi. 6, 961, Prepn Claisen, Ann. 418, 113 (1919) from oil o cloves Waterman, Priester, f ec, Trav. Chim. 48, 1272... 

Clove (Myrtaceae) and Other Essential Oil-Bearing Plants as Sources of Natural... 

CLOVE (MYRTACEAE) AND OTHER ESSENTIAL OIL-BEARING PLANTS AS SOURCES OF NATURAL INSECTICIDES... 

Keywords Electronic nose Cookies Shelf-life study Encapsulated and un-encapsulated clove extract as source of natural antioxidant... 

These observations are in good agreement with the conclusion derived from e-nose analyses. Hence, from the shelf-life study of the cookies (conducted by both e-nose analyses and conventional biochemical assays), it could be concluded that normal cookies have shelf-life of 100 days when stored in aluminum foil, placed in Ziploc pouches, flushed with N2 at 23 2 C. Administration of encapsulated clove extract as a source of natural antioxidant enhances its shelf-life by an additional 100 days. 

Properties Colorless or yish. liq., pungent clove Specialty Chemicals Source Book-Third Edition... 

It is also feasible to monitor enzymatic reactions taking place inside biological tissues by bringing the specimens very close to the ion source [84]. Biotransformation of alliin to allicin by allinase in raw garlic cloves could be monitored in vivo by internal EESI-MS. The reactants were extracted by an infused solution running throughout the tissue. The extract was ionized on the edge of the specimen [84]. 

Eugenol is a phenylpropanoid with a free hydroxyl group. It is widely distributed in plants, one of the main sources being clove oil from flower buds of Syzygium aromaticum (Myrtaceae). It is a major constituent of bay leaf, nutmeg and allspice. 

Bradu, B.L., S.N. Sobti, P. Pushpangadan, K.M. Khosla, B.L. Rao, and S.C. Gupta, 1989. Development of superior alternate source of clove oil from Clocimum Ocimum gratissimum Linn.). In Proceedings of the 11th International Congress of Essential Oils, Fragrances and Flavours, Vol. 3, pp. 97-103. 

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