Read more
Organized into four sections,
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. Beginning with the introduction of clove, this book aims to establish a multidisciplinary discussion on the development of
Syzygium aromaticum phytochemistry, technology, processing, agricultural practices, functional traits, health-enhancing potential, mechanism of action, and toxicity as well as food and nonfood uses. The studies reported in this book confirm the functional applications of
Syzygium aromaticum as a medicinal plant, standing out for the significance of novel applications.
This book delves into the functional, nutritional, and pharmacological traits of clove. Therefore, the book will serve as a valuable reference for food scientists, technologists, chemists, nutritionists, and pharmacists developing new pharmaceutical and food products.
List of contents
1. Introduction to clove: Chemistry, functionality and techno-applications
SECTION 1: Clove (Syzygium aromaticum): Cultivation, Composition and Applications 2. Composition of clove (Syzygium aromaticum) buds
3. Composition of clove (Syzygium aromaticum) leaves
4. Clove (Syzygium aromaticum) polysaccharides
5. Clove (Syzygium aromaticum) oleoresin
6. Cloves (Syzygium aromaticum) Cultivars: Convenient source of Eugenol and Its Role in Commercially Important Formulations
7. Chemistry and functionality of clove oil nanoemulsions
8. Eugenol based nutraceuticals
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 poultry feed
16. Clove (Syzygium aromaticum) and its derivatives in fish feed
17. Clove (Syzygium aromaticum) and eugenol toxicity
18. Anticancer effects of the active fraction from clove in vitro and in vivo
19. Clove and its Constituents Against Urban Pest: Examples from Ants and Cockroaches
20. Applications of clove in meat products
21. Nanostructured pharmaceutical formulations for topical application of clove oil
22. Extraction of bioactive compounds from Clove (Syzygium aromaticum)
SECTION 2: Clove (Syzygium aromaticum) fixed oil: Chemistry, Functionality and Applications 23. Composition and functionality of clove (Syzygium aromaticum) fixed oil
24. Food applications of clove (Syzygium aromaticum) fixed oil
25. Health-promoting activities of clove (Syzygium aromaticum) fixed oil
26. Clove oil as diesel-biodiesel fuel
SECTION 3: Clove essential oil: Chemistry, Functionality and Applications 27. Composition and functionality of clove (Syzygium aromaticum) essential oil
28. Effect of Extraction Techniques on the Yield, Composition, and Quality of Clove (Syzygium aromaticum) Essential Oil
29. Health-promoting activities of clove (Syzygium aromaticum) essential oil
30. Encapsulation of clove (Syzygium aromaticum) essential oil
31. Extraction of supercritical carbon dioxide of clove essential oil: optimization and characterization
32. Clove essential oil nanoemulsion : Optimization using artificial neural network
33. Prepration of O/W clove nanoemulsion: Characterization and stability study
34. Storage quality of clove (Syzygium aromaticum) oil
SECTION 4: Clove extracts: Chemistry, Functionality and Applications
35. Composition and functionality of clove (Syzygium aromaticum) extracts
36. Food applications of clove (Syzygium aromaticum) extracts
37. Health-promoting activities of clove (Syzygium aromaticum) extracts
38. Clove (Syzygium aromaticum)-mediated metallic nanoparticles: synthesis, characterization and possible pharmacological and industrial applications
39. Toxicity of clove (Syzygium aromaticum) extract
40. Antiviral properties of clove (Syzygium aromaticum)
About the author
Dr. Mohamed Fawzy Ramadan is a Professor of Biochemistry and Food Chemistry at Umm Al-Qura University, Saudi Arabia. He obtained his PhD in food chemistry from Berlin University of Technology in 2004. His areas of interest include food chemistry, food science, nutrition, plant molecular biology, biochemistry, physiology, and biotechnology with a specialization in food chemical safety, sensory evaluation, and functional food.
