Spice Quality – Cloves
Spice Quality – Cloves

Summary/Abstract: The aim of this study was to evaluate essential oil content, its chemical composition and price comparison of the clove buds commercially available in Poland (Syzygium aromaticum (L.) Merr. & Perry). Raw oil was purchased at local retail markets, including both traditional and ecological products. Essential oil content evaluation was then conducted first by hydrodistillation according to Polish Pharmacopoeia VIII [2008] and then with GC-MS method. In terms of the essential oil content, the results obtained were differentiated and rather low (11.1–16.7%). Volatile oil contained only 9 components, the main one of which was eugenol (66–89%) and eugenol acetate (8–32%). Ecological and organic products oil content came in at the same level as the conventional brands. Clove prices depended mainly on the brand origin (renown or the presence of organic certificates) rather than of real product quality (average essential oil content).

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