Clove
Phytochemicals

Eugenol comprises 72–90% of the essential oil extracted from cloves, and is the compound most responsible for clove aroma. Complete extraction occurs at 80 minutes in pressurized water at 125 °C (257 °F). Ultrasound-assisted and microwave-assisted extraction methods provide more rapid extraction rates with lower energy costs.

Other phytochemicals of clove oil include acetyl eugenol, beta- caryophyllene, vanillin, crategolic acid, tannins, such as bicornin, gallotannic acid, methyl salicylate, the flavonoids eugenin, kaempferol, rhamnetin, and eugenitin, tri terpenoids such as oleanolic acid, stigmasterol, and campesterol and several sesquiterpenes. Although eugenol has not been classified for its potential toxicity, it was shown to be toxic to test organisms in concentrations of 50, 75, and 100 mg per liter.
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