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Application of Clove Essential Oil in Food Industry -A Review

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Saurabh Karunamay
Saurabh Karunamay
Saurabh Karunamay
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Shekhar Badhe at Bombay Veterinary College
Shekhar Badhe
Vivek Shukla at Bombay Veterinary College
Vivek Shukla
Nikita Singh
Nikita Singh
Nikita Singh
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Abstract

Preservation of food products is always been a tough task. Various packaging materials are used to preserve different type of food products. In recent times, use of GRAS natural essential oil is been a keen interest to incorporate in food products as a preservative. Clove essential oil has potential antimicrobial activities. Its active component, like eugenol has antioxidant properties as well. This review article is to illustrate the phytochemical, antimicrobial and antioxidant properties of clove essential oil and its significance in the field of food industry.
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Journal of Food Research and Technology | October-December, 2019 | Volume 07 | Issue 04 | Pages 23-25
© 2019 Jakraya
JOURNAL OF FOOD RESEARCH AND TECHNOLOGY
Journal homepage: www.jakraya.com/journa/jfrt
MINI-REVIEW
Application of Clove Essential Oil in Food Industry - A Review
Saurabh Karunamay
1
, Shekhar R. Badhe
2*
, Vivek Shukla
3
, Nikita Singh
4
, Kasturi Lali
5
and Smita Patil
6
1,3
MAFSU - Department of Livestock Products Technology, Mumbai Veterinary College, Mumbai - 400012,
Maharashtra, India.
2*
MAFSU - Department of Livestock Products Technology, Nagpur Veterinary College, Nagpur - 440006,
Maharashtra, India.
4,5
BAU-B.V.Sc and A.H Scholar, Ranchi Veterinary College, Ranchi - 834006, Jharkhand, India.
6
WBUAFS - Department of Livestock Production Management, Kolkata - 700037, West Bengal, India.
*
Corresponding Author:
Shekhar R. Badhe
Email: drshekhar15@gmail.com
Received: 02/11/2019
Accepted: 09/12/2019
Abstract
Preservation of food products is always been a tough task. Various
packaging materials are used to preserve different type of food products. In
recent times, use of GRAS natural essential oil is been a keen interest to
incorporate in food products as a preservative. Clove essential oil has
potential antimicrobial activities. Its active component, like eugenol has
antioxidant properties as well. This review article is to illustrate the
phytochemical, antimicrobial and antioxidant properties of clove essential
oil and its significance in the field of food industry.
Keywords
: Clove oil, Phytochemicals, Antioxidant, Antimicrobial
properties, Food applications.
1. Introduction
Clove got its name from the French word "Clou"
meaning nail because of the physical appearance that
clove carries. Clove is believed to be one of the first
spices to be traded. But the curiosity dugged up among
researchers when they probably discovered that in
middle ages, cloves were used to cover the bitter taste
of food that was poorly preserved. From then onwards
came the idea of extracting contents from the plant
Syzygium aromaticum in order to unearth their various
properties. The clove oil is more clearly classified into
bud oil, leaf oil and stem oil. Preservation of perishable
food materials is always been a tough task. Clove oil
being a natural antimicrobial and antioxidant catches
the eyes of scientist in many ways. Many researches
have been done to preserve bakery products, dairy
products and meat products using clove essential oil
(Kapadiya et al., 2016). Now a day’s clove oil is also
incorporated in edible film and coating, as a substitute
of synthetic preservatives (Raju and Sasikala 2016). It
also has anti-inflammatory as well as anodyne
properties that enlisted clove oil as a natural remedy in
tooth ache or problems related to it (Singh et al., 2012).
Its potential activity comes from the abundance of
phenolic compounds that it carries as jewel including
eugenol, eugenol acetate and gallic acid. This review of
clove oil is to elaborate its broad spectrum activities
that ranging from antimicrobial properties to
antioxidant behavior.
2. Antimicrobial Properties of Clove Oil
2.1 Antibacterial Activity
A variety of studies have reported that there is
inhibition of growth of some bacteria due to clove oil
and other natural extracts (Asha et al., 2014; Mane et
al., 2017; Chaodhary et al., 2017). Now this property is
attributed to the presence of high levels of eugenol and
phenolic compounds that denatures protein and thus
alters the permeability of cell membrane by reacting
with the cell membrane phospholipid and thereby
inhibits growth (Sánchez et al., 2011). Recently a study
revealed that the growth rate of Listeria monocytogenes
strains showed a significant reduction with 1% and 2%
clove oil treatment at 15°C and 5°C respectively (Mytle
et al., 2006). Furthermore, clove oil sensitivity test
were conducted on four bacteria and the zone of
inhibition or halo formed thus observed showed that
Bacillus subtilis had largest zone of inhibition followed
by Staphylococcus aureus, Staphylococcus indicum and
Escherichia coli (Sharma et al., 2014). Thus it can be
concluded from the result of previous studies that the
oil appears to be effective against both gram positive
and gram negative organisms.
2.2 Antifungal Activity
This property is attributed to the presence of
volatile vapour of clove oil which shows fungi static
activity and direct application of clove oil which shows
fungicidal activity. Besides acting on cell membrane
permeability like that of bacteria, clove oil also causes
a considerable decrease in the Ergosterol which is an
important component of fungus cell membrane, it also
inhibits germination of spores and mycelial growth.
Several food borne fungal species have been shown to
be killed by clove essential oil (Velluti et al., 2004;
Lopez et al., 2005).
Karunamay
et al...
Application of Clove Essential Oil in Food Industry - A Review
Journal of Food Research and Technology | October-December, 2019 | Volume 07 | Issue 04 | Pages 23-25
© 2019 Jakraya 23
Table 1: Characteristics of clove oil obtained from distillation of buds, leaves and stem
Compound Bud % Range Stem % Range Leaf % Range
Essential oil 18 15-20 6 5-10 3-4 1-4
Specific gravity 10425 1004-1057 10495 1048-1056 1030 1030-1060
Refractive index 15 296 1528-1538 15 320 1534-1538 15 295 1520-1540
Optical rotation -1.1 0-(- 1.58) -1.05 0-(-1.50) -1.58 -1.58
Total Eugenol content 80 85-93 85 89-85 82 78-93
True Eugenol 61.62 - 80 - 77.1 -
Eugenol acetate 18.72 - 2.1 - Trace -
Beta caryophyllene 15.27 - 12.70 - 17.02 -
Source: Nurdjannah et al. (2001).
In recent study, by Pinto et al. (2017) it has
reported that clove essential oil is a broad spectrum
agent that inhibits Dermatophytes, Aspergillus and
Candida species; also they are active against
fluconazole resistant Candida albicans.
2.3 Antiviral Activity
Owing to the presence of eugenol,
phenylpropanoids and monoterpenols to which the
viruses shows sensitivity in vitro, these agents causes
damage to viral envelope of freshly formed virion and
inhibits viral replication at initial stage. In a study
conducted by Hussein et al. (2000) found that the clove
oil extract from the plant inhibited Hepatitis C virus
replication. In an in vitro study of replication of herpes
virus eugenol was shown to possess synergistic activity
with acyclovir and also herpes virus induced keratitis
was suppressed in mice with the topical application of
eugenol (Kurokawa et al., 1998) isolated eugenin that
inhibits HSV-1DNA polymerase activity.
3. Antioxidant Properties of Clove Oil
Eugenol the major constituent of clove oil is
attributed to the antioxidant property (Ogata et al.,
2000). These phenolic compounds have major
functions such as a reducing agent, metal chelator and
singlet oxygen quenchers. Its antioxidant property has
been believed to surpass the activity of synthetic
antioxidant such as BHT (butylated hydroxytoluene)
and BHA (Butylated hydroxyanisole).
4. Phytochemical Constituents of Clove Oil
The cloves are harvested just before blooming
during the period from August to September probably
because at this time they contain the most considerable
amount of oil, buds gets dried up and they turn dark
brown, then they are subjected to steam distillation for
8-24 hours followed by drying up with anhydrous
sodium sulfate. The clove bud oil thus obtained is
yellow to brown sometimes highly viscous liquid
having a spicy odour and flavour owing to the presence
of eugenol. The clove oil is pale yellow and has less
pleasant odour than the bud oil and has a woody spicy
fragrance (Arctander, 2017).
The leaf oil is a dark
brown liquid obtained in the same way as bud oil by
distillation of the dry leaves and has more of eugenol
than bud oil and thus proves to be an excellent
antiseptic (Nowak et al., 2012). Also it is the main
traded clove oil since it doesn't empties up the pocket
as above two. Now as for the composition of clove oil
altogether depends upon the origin of plant, its growing
season, the weather, time of day of harvest and
humidity, time lapse between collections of the raw
material to the production of oil (Figueiredo et al.,
2008). The major component of the oil includes
eugenol, eugenol acetate and caryophyllene whereas
the minor constituent includes vanillin, crategolic acid,
tannins etc. The constituents like methyl amyl ketone,
methyl salicylate etc., add up to the characteristic
pleasant odour of cloves.
5. Application of Clove Oil in Food
Industry
Its application as an antioxidant is utilized in
bakery products wherein it retarded the oxidation rate
and also reduced the formed oxidation products in
comparison to synthetic antioxidant (Ibrahim et al.,
2013). Next to this clove powder at 0.2% was
incorporated in raw chicken meat emulsion and was
seen that it maintained the lowest TBA value till the
end of storage as compared to ginger and garlic (Singh
et al., 2014). Paneer packed in LDPE showed a shelf
life of 5 days whereas clove treated sample showed a
shelf life of 10 days in LDPE at 7-9°C (Khatkar et. al.,
2017). Its use is highly recommended because paneer is
very perishable with limited shelf life.
6. Conclusion
The clove oils have practical application in food
industry and it can be used as an antioxidant as well as
antimicrobial agent which will help to extends the shelf
life and keep the food safely from foodborne
pathogens.
Karunamay
et al...
Application of Clove Essential Oil in Food Industry - A Review
Journal of Food Research and Technology | October-December, 2019 | Volume 07 | Issue 04 | Pages 23-25
© 2019 Jakraya 24
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... It is also widely used as a fragrance ingredient in perfumes, toiletries and detergents. Methyleugenol has been used as an anaesthetic in rodents [60][61][62][63]. ...
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Full-text available
  • Jan 2014
The present study was conducted to study the shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste at refrigerated storage (4±1°C). Four different batches of chicken meat emulsion i.e. C = Control (without natural preservatives), T1 = 0.2% clove powder, T2 = 3% ginger paste and T3 = 2% garlic paste, were analyzed during refrigerated storage (4±1°C) of 9 days under aerobic packaging. Throughout the storage, free fatty acids and peroxide value was significantly higher (P < 0.05) in control than T1, T2 and T3 batches. Among the treated batches, garlic paste batch (T3) showed significantly (P < 0.05) lower free fatty acid values during the storage period. Thiobarbituric acid value (TBA) did not vary significantly among the treated batches but clove powder (T1) maintained lowest TBA value till the end of storage. 1, 1-diphenyl-2-picrylhydrazyl (DPPH % inhibition) radical scavenging activity and 2-2-azinobis-3ethylbenthiazoline-6-sulphonic acid (ABTS % inhibition) radical scavenging activity was significantly higher (P < 0.05) in T1 batch as compared to control, T2 and T3 batches throughout the storage interval. L* value did not vary significantly among different batches, while a* value was found to be significantly higher (P < 0.05) in T1 batch. Percentage metmyoglobin was significantly lower for T1 batch than control, T2 and T3 batches during storage. Colour and odour scores of T1 batch were significantly higher (P < 0.05) than control, T2 and T3 batches. Standard plate count was significantly higher (P < 0.05) in control than T1, T2 and T3 batches. Throughout the storage period, comparatively lower values of both standard plate count and coliform counts were detected in T1 batch than control, T2 and T3 batches. From this comparative study of natural preservatives, it was concluded that 0.2% clove powder could be utilized effectively as antioxidant and antimicrobial in raw chicken meat emulsion.
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Evaluation of antibacterial properties of essential oils from clove and eucalyptus
Article
Full-text available
  • Nov 2014
Objective: To substantiate the data for naturally available sources of antibacterial and bactericidal agents, this study was undertaken. The specific aim was to analyze antibacterial properties of two essential oils from clove (Eugenia caryophyllata) and Eucalyptus (Eucalyptus globulus) against Sphingobium indicum, Escherichia coli (Gram-negative bacteria) and Staphylococcus aureus, Bacillus subtilis (Gram-positive bacteria), which are clinically significant strains. Methods: The analysis was performed by measuring the zone of inhibition or " halo " using disk diffusion method. Results: Out of two oils used, clove oil was found to be more effective in inhibiting growth of all the four types of bacterial strains used in the study. B. subtilis was the most susceptible bacterial strain to clove oil showing maximum area of 7.54 cm 2 for the halo/zone of inhibition, whereas E. coli was the least susceptible with 5.14 cm 2 area of the halo. Eucalyptus oil inhibited growth in S. indicum and E. coli but the area of inhibition zone was much less in comparison to clove oil. Staphylococcus and Bacillus strains were found completely insensitive to eucalyptus oil. Conclusion: New antibacterial agents are very valuable in multidrug-resistant bacteria and the present study provides additional support to the already available data to use essential oils against various strains of bacteria. The clove oil proved more suitable as antibacterial agent than eucalyptus oil.
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Use of Essential Oils in Bioactive Edible Coatings: A Review
Article
Full-text available
  • Mar 2011
Antimicrobial and antioxidant properties of essential oils have previously been extensively reviewed. The mechanisms of action of essential oils have not been clearly identified but they seem to be related with their hydrophobic nature. Applying these natural compounds in the food industry could be a potential alternative, but its application costs and other problems, such as their intense aroma and potential toxicity, limit their use in the area of food preservation. An interesting strategy to reduce doses of essential oils while maintaining their effectiveness could be the incorporation of these natural compounds into edible/biodegradable films. This review discusses the use of essential oils as natural antimicrobial and antioxidant compounds to obtain bioactive films or coatings. The advantages and limitations are also reviewed. KeywordsFilm–Antimicrobial–Biodegradable–Food preservation
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Antioxidant Activity of Eugenol and Related Monomeric and Dimeric Compounds.
Article
Full-text available
  • Nov 2000
Since the inhibitory effect of eugenol (a), which was isolated as an antioxidative component from plant, Caryopylli flos, on lipid peroxidation was less than that of alpha-tocopherol, we synthesized the eugenol-related compounds dieugenol (b), tetrahydrodieugenol (c), and dihydroeugenol (d), to find new strong antioxidants and assessed them for their inhibitory effect on lipid peroxidation and scavenging ability for superoxide and hydroxyl radicals. The antioxidative activities were in the order: (b)>(c)>(d)>(a) for the thiobarbituric acid reactive substance (TBARS) formation. These results suggest that the dimerized compounds have higher antioxidant activities than that of the monomers. Electron spin resonance (ESR) spin trapping experiments revealed that eugenol and its dimer, having allyl groups in the structure, scavenged superoxide, and that only eugenol trapped hydroxyl radicals under the conditions used. These finding suggest that eugenol and dieugenol have a different mechanism of antioxidation, i.e. eugenol may inhibit lipid peroxidation at the level of initiation, however, the related dimeric compounds may inhibit lipid peroxidation at the level of propagation of free radical chain reaction like alpha-tocopherol.
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Antimicrobial activity of clove ( Syzgium aromaticum) oil in inhibiting Listeria monocytogenes on chicken frankfurters
Article
  • Feb 2006
  • FOOD CONTROL
The ability of Listeria monocytogenes to survive and grow at refrigeration temperature in some ready to eat (RTE) poultry products is a public health concern. The inhibitory effect of clove oil (1% and 2%, v/w) applied to the surface of RTE chicken frankfurters was determined on seven strains of L. monocytogenes inoculated at low (102–103cfu/g) or high cell numbers (104–106cfu/g), and stored at 5°C for 2 weeks or at 15°C for 1week. All strains of L. monocytogenes survived and grew on control frankfurters at 5°C and 15°C but growth was inhibited under both storage conditions in the presence of either 1% or 2% clove oil. Depending on the sensory considerations, the addition of clove oil to frankfurters may be an effective strategy to control L. monocytogenes in chicken frankfurters.
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Impact of essential oils on growth rate, zearalenone and deoxynivalenol production by Fusarium graminearum under different temperature and water activity conditions in maize grain
Article
  • Apr 2004
  • J APPL MICROBIOL
Aims: The effect of five essential oils (oregano, cinnamon, lemongrass, clove and palmarose) on growth rate, zearalenone (ZEA) and deoxynivalenol (DON) production by Fusarium graminearum strains was assessed. Methods and Results: The influence of the essential oils was tested on irradiated maize at two concentrations (500 and 1000 mg kg−1), at different water activity (aw) (0·95 and 0·995) and temperature (20 and 30°C) levels. At 0·995 aw all essential oils tested had an inhibitory effect on growth rate of F. graminearum at both temperatures studied. At this aw level, DON production in general was inhibited by all essential oils at 30°C and, although palmarose and clove were the only essential oils with statistically significant inhibitory effect on ZEA production, an inhibitory trend was observed when cinnamon and oregano oils were added to maize grain. Conclusions: Antifungal and antimycotoxigenic activity of the essential oils assayed was shown to depend on environmental conditions. Significance and Impact of the Study: It is apparent that essential oils should be considered as alternative preharvest natural fungicides. Further investigation on natural maize grain might be useful to study the effectiveness of these essential oils in the presence of natural mycoflora of maize grain.
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