
Clove (Syzygium aromaticum)
Chemistry, Functionality and Applications
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Clove (Syzygium aromaticum): Chemistry, Functionality and Applications addresses the cultivation, composition and applications of clove, along with the chemistry, functionality and applications of clove fixed oil, clove essential oil, and clove extracts and their role in food and medicine. Specifically, the book delves into the functional, nutritional and pharmacological traits of clove by demonstrating the phytochemical profile, biological activities, and food and non-food applications of clove buds, clove oils, clove bioactive compounds, and clove extracts. This reference will be of use to food scientists, technologists, and chemists, nutritionists and pharmacists developing new pharmaceuticals and food products.
Key Features
- Explores the chemistry and functionality of clove buds, clove oils and clove extracts
- Discusses clove bioactive phytochemicals and their health-promoting potential
- Presents the functional applications of clove buds, clove oils and clove extracts in food
- Includes applications, literature reviews, and coverage of recent developments
Readership
Food scientists, technologists, and chemists, nutritionists, and pharmacists as well as students studying related fields
Table of Contents
- 1. Introduction to clove: Chemistry, functionality and techno-applications
Section 1. Clove (Syzygium aromaticum): Cultivation, Composition and Applications
2. Cultivation and agricultural practices of Clove (Syzygium aromaticum)
3. Composition of clove (Syzygium aromaticum) buds
4. Composition of clove (Syzygium aromaticum) leaves
5. Clove (Syzygium aromaticum) polysaccharides
6. Clove (Syzygium aromaticum) oleoresin
7. Eugenol chemistry and functionality
8. Toxicity of eugenol nanoemulsions
9. Clove (Syzygium aromaticum) volatiles
10. Secondary metabolites of clove (Syzygium aromaticum)
11. Health-promoting activities of clove (Syzygium aromaticum)
12. Clove (Syzygium aromaticum) based nanocomposite
13. Food applications of clove (Syzygium aromaticum) buds
14. Clove (Syzygium aromaticum) phenolics
15. Clove (Syzygium aromaticum) in ruminant feed
16. Clove (Syzygium aromaticum) in poultry feed
17. Clove (Syzygium aromaticum) in fish feed
18. Clove (Syzygium aromaticum) toxicity
19. Antiviral properties of clove (Syzygium aromaticum)
Section 2. Clove (Syzygium aromaticum) fixed oil: Chemistry, Functionality and Applications
20. Composition and functionality of clove (Syzygium aromaticum) fixed oil
21. Food applications of clove (Syzygium aromaticum) fixed oil
22. Health-promoting activities of clove (Syzygium aromaticum) fixed oil
23. Clove oil as diesel-biodiesel fuel
Section 3. Clove essential oil: Chemistry, Functionality and Applications
24. Composition and functionality of clove (Syzygium aromaticum) essential oil
25. Effect of processing on the composition and quality of clove (Syzygium aromaticum) essential oil
26. Food applications clove (Syzygium aromaticum) essential oil
27. Health-promoting activities of clove (Syzygium aromaticum) essential oil
28. Encapsulation of clove (Syzygium aromaticum) essential oil
29. Cytotoxicity of clove (Syzygium aromaticum) essential oil
Section 4. Clove extracts: Chemistry, Functionality and Applications
30. Composition and functionality of clove (Syzygium aromaticum) extracts
31. Food applications of clove (Syzygium aromaticum) extracts
32. Health-promoting activities of clove (Syzygium aromaticum) extracts
33. Nanoparticles using clove (Syzygium aromaticum) extract
34. Toxicity of clove (Syzygium aromaticum) extract
Product details
- No. of pages: 840
- Language: English
- Copyright: © Academic Press 2022
- Published: June 1, 2022
- Imprint: Academic Press
- Paperback ISBN: 9780323851770
About the Editor
Mohamed Ramadan

Mohamed Fawzy Ramadan is a professor of biochemistry at Zagazig University in Egypt and Umm Al-Qura University in Saudi Arabia. Having earned his PhD in food chemistry from the Berlin University of Technology in 2004, he continued his research with postdoctoral studies at the University of Helsinki in Finland, the Max-Rubner Institute and Berlin University of Technology in Germany, and the University of Maryland in the United States. He has held positions as a visiting professor at King Saud University in Saudi Arabia as well as at Far Eastern Federal University’s School of Biomedicine in Vladivostok, Russia. Dr. Ramadan has published more than 200 papers, many reviews in international peer-reviewed journals, and several books, and since 2003 has been a reviewer and editor of many highly cited international journals. He has received numerous awards, including the Abdul Hamid Shoman Prize for Young Arab Researcher in Agricultural Sciences, the Egyptian State Prize for Encouragement in Agricultural Sciences, the European Young Lipid Scientist Award, AU-TWAS Young Scientist National Awards (Egypt) in Basic Sciences, Technology, and Innovation, and Atta-ur-Rahman Prize in Chemistry.
Affiliations and Expertise
Professor of biochemistry, Zagazig University, Egypt and Umm Al-Qura University, Saudi Arabia