Eugenol and carvacrol: the main fungicidal compounds in clove and savory.

Abstract

Concentrations of eugenol and carvacrol in ethanolic extracts of cloves and savory, respectively, were determined quantitatively by GC. Both compounds were exclusively responsible for the antifungal action of these spices against Cladosporium herbarum and Penicillium glabrum. Other constituents showed no or insignificant activity.