Post by Silver on Jun 17, 2023 14:19:15 GMT 1
Allspice Constituents---The chief constituent of Pimento is from 3 to 4.5 per cent of a volatile oil, contained in glands in the pericarp of the seeds and obtained by distillation from the fruit.
It occurs as a yellow or yellowish-red liquid, becoming gradually darker on keeping and having a pleasant aromatic odour, somewhat similar to that of oil of cloves, and a pungent, spicy taste. It has a slightly acid reaction. It is soluble in all proportions of alcohol. The specific gravity is 1.030 to 1.050. Its chief constituent is the phenol Eugenol, which is present to the extent of 60 to 75 percent.
Clove Buds: The results showed flowering buds of young trees produced higher yield (16.73%) than that of the mature ones (14.93%). The GC-MS analysis showed that the main bioactive compound of clove oil was eugenol (68.05–82.38%), which is highest at the flowering stage in mature trees.
Allspice % oil by weight average = ~3.75%
Clove %oil by weight average = ~15.83%
Allspice average oil % by weight as Eugenol = 67.5%
Clove average oil % by weight as Eugenol = 75.2%
100 grams Allspice x 3.75% oil x 67.5% Eugenol = 2.53125 grams of Eugenol
100 grams Clove x 15.83% oil x 75.2% Eugenol = 11.9046 grams of Eugenol
11.9046/2.53125 = 4.703 times more Eugenol (on average) in Clove than in Allspice (by weight equivalence of fruit)
Call it 4.7 x more Eugenol by weight in Clove vs. the equivalent weight of Allspice, or 4.7:1.
Reference Sources:
---------------------------
www.botanical.com/botanical/mgmh/a/allsp025.html
www.ncbi.nlm.nih.gov/pmc/articles/PMC7290900/
Edit: 4.7:1 rather closely confirms that my earlier assessment of a 5:1 Eugenol ratio for equivalent weights was (and is) respectfully accurate.
It occurs as a yellow or yellowish-red liquid, becoming gradually darker on keeping and having a pleasant aromatic odour, somewhat similar to that of oil of cloves, and a pungent, spicy taste. It has a slightly acid reaction. It is soluble in all proportions of alcohol. The specific gravity is 1.030 to 1.050. Its chief constituent is the phenol Eugenol, which is present to the extent of 60 to 75 percent.
Clove Buds: The results showed flowering buds of young trees produced higher yield (16.73%) than that of the mature ones (14.93%). The GC-MS analysis showed that the main bioactive compound of clove oil was eugenol (68.05–82.38%), which is highest at the flowering stage in mature trees.
Allspice % oil by weight average = ~3.75%
Clove %oil by weight average = ~15.83%
Allspice average oil % by weight as Eugenol = 67.5%
Clove average oil % by weight as Eugenol = 75.2%
100 grams Allspice x 3.75% oil x 67.5% Eugenol = 2.53125 grams of Eugenol
100 grams Clove x 15.83% oil x 75.2% Eugenol = 11.9046 grams of Eugenol
11.9046/2.53125 = 4.703 times more Eugenol (on average) in Clove than in Allspice (by weight equivalence of fruit)
Call it 4.7 x more Eugenol by weight in Clove vs. the equivalent weight of Allspice, or 4.7:1.
Reference Sources:
---------------------------
www.botanical.com/botanical/mgmh/a/allsp025.html
www.ncbi.nlm.nih.gov/pmc/articles/PMC7290900/
Edit: 4.7:1 rather closely confirms that my earlier assessment of a 5:1 Eugenol ratio for equivalent weights was (and is) respectfully accurate.