Clove (Syzygium aromaticum)

Chemistry, Functionality and Applications
Erscheinungsjahr 2022
ISBN: 978-0-323-85177-0
Verlag: William Andrew Publishing

Buch, Englisch, 730 Seiten, Format (B × H): 216 mm x 276 mm, Gewicht: 1450 g

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.

Zielgruppe

<p>Food scientists, technologists, and chemists, nutritionists, and pharmacists as well as students studying related fields.</p>

Autoren/Hrsg.

Ramadan, Mohamed Fawzy

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Inhaltsverzeichnis

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)

Über Autor(innen)

Ramadan, Mohamed Fawzy
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.