**8.** *Eugenia caryophyllata* **is used as a preservative**

*E. caryophyllata* is a familiar spice used for culinary purposes all over the world, but it also has unique qualities that make it a potential preservative. The major constituents of clove essential oil are beta-caryophyllene and eugenol, both of which have antibacterial activity against *Listeria monocytogenes, E. coli, Campylobacter jejuni, S. aureus,* and *Salmonella enterica* [44]. *E. caryophyllata* has essential oil that includes a high concentration of eugenol (about 88.58%) and has been demonstrated to have antimicrobial properties. *E. caryophyllata* oil treatment at 1–2% concentrations slowed the development of *L. monocytogenes* strains [45]. With a MIC of 39 mg/mL, clove plant leaf oil inhibits *Bacillus cereus* [46]. The sensitivity of different bacterial strains to clove essential oil was investigated, and the maximum level of sensitivity was discovered against five strains of *Staphylococcus epidermidis* with inhibition zones greater than 16 mm. *E. caryophyllata* has essential oil that includes a high concentration of eugenol (about 88.58%) and has been demonstrated to have antimicrobial properties. *E. caryophyllata* oil treatment at 1–2% concentrations slowed the development of *L. monocytogenes* strains has antifungal activity, and chemical components including carvacrol and eugenol have been proven to be antifungal against and *Trichophyton mentagrophytes* and *Candida albicans* [47]. Eugenol is the primary chemical component in clove that has antioxidant qualities. The primary antioxidant activity mechanisms are radical scavenging and metal ion chelation, and eugenol participates in photochemical reactions with strong antioxidant activity [48]. Clove essential oil has been shown to have chelating properties, resulting in the suppression of hydroxyl radicals due to eugenol in clove oil [49].
