• Kodre Sayali Sandip
• Khamkar Pratiksha Nanabhau
• Shelar Rutuja Ramdas

The aromatic plant known as clove (Syzygium aromaticum L. Myrtaceae) is cultivated extensively in tropical and subtropical regions and is high in antioxidants and volatile chemicals including eugenol, -caryophyllene, and -humulene. Due to its extensive use in the fragrance, cosmetic, health, and food industries, clove essential oil has drawn a lot of attention. The biological properties of clove essential oil include insecticidal, antibacterial, and anti-oxidant activity that are pertinent to human health. The effects of various extraction techniques on the concentration of the primary volatile compounds in clove essential oil and organic clove extracts are shown, including hydrodistillation, steam distillation, ultrasound-assisted extraction, microwave-assisted extraction, cold pressing, and supercritical fluid extraction. At least 50% of the chemical is eugenol, which is the main one. Eugenyl acetate, -caryophyllene, and -humulene make up the final 10–40%.

Clove Essential Oil, Antimicrobial Properties, Antioxidant Properties, Food Industry.

"CLOVE ESSENTIAL OIL (SYZYGIUM AROMATICUM L. MYRTACEAE) ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 1, page no.c586-c590, January-2023, Available :http://www.jetir.org/papers/JETIR2301275.pdf

"CLOVE ESSENTIAL OIL (SYZYGIUM AROMATICUM L. MYRTACEAE) ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 1, page no. ppc586-c590, January-2023, Available at : http://www.jetir.org/papers/JETIR2301275.pdf