Clove oil, extracted from the dried flower buds of the clove Eugenia caryophyllata L. Merr. & Perry (Myrtaceae), is widely used and well known for its antimicrobial, antioxidant, antifungal and antiviral activity (Chaieb et al., 2007), and has agricultural and food protection applications (Bakkali et al., 2008). The main com- pounds of clove oil are phenylpropanoids such as eugenol (76.8%),