Abstract
Clove (Syzygium aromaticum) fixed oil (CFOil) is a rich source of essential fatty acids and bioactive chemicals (i.e., phenolic compounds and tocols). This chapter summarizes knowledge on the composition and functional properties of CFOil. The CFOil was investigated for its fatty acid profiles, lipid classes, tocols, antiradical potential, and antimicrobial traits. The main fatty acids in CFOil are linoleic and oleic (ca. 80%), while stearic acid and palmitic acid are the major saturated fatty acids. The neutral lipid levels in CFOil were high (ca. 95%), followed by glycolipids and phospholipids. α- and γ-Tocopherols and δ-tocotrienol are the major tocols in CFOil. The CFOil deactivated ca. 70% of DPPH radicals, while virgin olive oil deactivated ca. 45%. Besides, CFOil inhibited the growth of different microorganisms. CFOil showed a drastic impact on the biosynthesis of protein and lipids in Bacillus subtilis cells. Moreover, CFOil showed a hepatoprotective impact against carbon tetrachloride (CCl4)-induced hepatotoxicity in animals. In food applications, the supplementation with CFOil exhibited antimicrobial and antioxidant impact on minced beef quality during storage.
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