What fruits contain eugenol?

December 30, 2025 •

4 min read

Scientific research confirms that while the compound eugenol is most concentrated in spices like clove, it is also present in tiny amounts in a surprising range of fruits, including peaches, plums, and bananas. This natural phenolic molecule is typically associated with potent antioxidant and antimicrobial properties.

Quick Summary

This article explores the various natural food sources of eugenol, contrasting the high concentrations found in spices like cloves with the minimal quantities present in certain fruits. It details which fruits contain traces of eugenol and discusses the broader context of this phenolic compound in diet.

Key Points

Trace Quantities: Most fruits, including peaches, plums, and bananas, contain only trace, non-significant amounts of eugenol.
Spice Power: The highest dietary sources of eugenol are spices like cloves and cinnamon, with concentrations dramatically higher than in fruits.
Special Melons: Specific melon cultivars, such as the Cucumis melo cv. makuwa, are noted for having higher endogenous eugenol levels.
Minor Berry Source: Raspberries are among the berry types that have been identified as containing minimal amounts of eugenol.
Antimicrobial Role: In some plants, like the eugenol-rich melon, the compound can play a role in natural antifungal resistance.
Antioxidant Properties: Eugenol possesses powerful antioxidant benefits, though the amount from most fruits is too small to have a significant effect.

Introduction to Eugenol

Eugenol is an aromatic phenolic compound known for its pleasant, spicy, clove-like scent. It is a naturally occurring molecule found in numerous plants and is widely studied for its pharmacological properties, including antioxidant, anti-inflammatory, and antimicrobial effects. While its most significant sources are certain spices and herbs, small quantities can also be found in various fruits. Understanding these food sources is important for gaining a full picture of where eugenol is present in our diets.

Primary Sources of Eugenol in Plants

Before exploring its presence in fruits, it is essential to understand the primary, most concentrated sources of eugenol. This provides a clear context for how significant the amounts in fruits truly are.

Cloves (Syzygium aromaticum): The essential oil from clove buds is the richest known source of eugenol, containing concentrations between 45% and 90%. It is this high concentration that gives cloves their distinctive aroma and flavor, and contributes to its historical use in dental preparations for its analgesic properties.
Cinnamon (Cinnamomum verum): Both cinnamon bark and leaves contain eugenol, although in lower concentrations than cloves. The concentration varies depending on the part of the plant and the extraction method, but it is a significant source nonetheless.
Other Herbs and Spices: Eugenol is also a component of other herbs and spices, including basil, bay leaves, nutmeg, and ginger. For instance, cinnamon leaves can have a prominent eugenol content.

What Fruits Contain Eugenol?

Unlike spices, fruits generally contain only trace amounts of eugenol. Research has identified several fruits where this compound is present, often contributing to their specific aromatic profiles. The amounts are far from those found in cloves, but are part of the complex phytochemical makeup of these foods.

Documented Fruits with Trace Eugenol

According to the Tisserand Institute and other research, the following fruits are known to contain small quantities of eugenol:

Peaches: A popular stone fruit, peaches have been found to contain trace levels of eugenol.
Plums: Similar to peaches, plums are another stone fruit containing a small amount of this compound.
Raspberries: These berries are also on the list of fruits containing minimal quantities of eugenol.
Bananas: The presence of eugenol has been detected in bananas, though in very tiny quantities.
Passion Fruits: Studies have detected eugenol in passion fruits, indicating its role in their flavor profile.
Certain Melons: Interestingly, some melon varieties, such as Cucumis melo cv. makuwa, have been found to be naturally rich in endogenous eugenol. Research shows this can contribute to the fruit's resistance to postharvest fungal pathogens.

Comparing Eugenol in Spices vs. Fruits

The contrast between the concentration of eugenol in common spices and fruits is striking. This comparison clarifies why spices are considered a primary dietary source, while fruits contribute only negligibly.


Source Category	Example	Approximate Eugenol Concentration	Dietary Significance	Reference
Spice	Clove Buds	45–90%	Very high, primary dietary source
Spice	Cinnamon Bark	5–15% (varies by species)	High, significant dietary source
Fruit	Peach	Trace amounts	Negligible contribution
Fruit	Plum	Trace amounts	Negligible contribution
Fruit	Raspberry	Trace amounts	Negligible contribution
Fruit	Melon (C. makuwa)	Endogenously higher	Potentially significant, but varies by cultivar

Health Implications of Eugenol from Food Sources

Eugenol is known for its beneficial properties, particularly its potent antioxidant activity. It helps scavenge free radicals and mitigate oxidative stress, which can damage cells and contribute to chronic diseases. It also exhibits anti-inflammatory and antimicrobial effects. However, when considering the intake from fruits specifically, it is crucial to recognize that the concentrations are minimal. The health benefits associated with eugenol are more relevant when consuming high-eugenol sources like cloves or cinnamon, or in the context of research studies using concentrated extracts. A balanced diet rich in fruits, vegetables, and spices provides a wide array of beneficial compounds, and the trace eugenol from fruit is just one small part of that nutritional picture.

Conclusion: Eugenol and a Balanced Diet

In conclusion, the presence of eugenol is not exclusive to highly aromatic spices and herbs. Several fruits, including peaches, plums, raspberries, and bananas, contain trace amounts, while specialized varieties like certain melons may have higher endogenous concentrations. However, the overall dietary contribution of eugenol from fruits is minimal compared to spices like cloves. For those seeking the specific health benefits associated with eugenol, incorporating spices and herbs into a balanced diet is a far more effective strategy. Eating a diverse range of fruits, however, provides a vast spectrum of other essential nutrients and antioxidants, with trace eugenol being a small, natural component of their complex flavor and health-promoting makeup. For more detailed information on eugenol's composition and benefits, one can refer to academic resources like the NIH's PubChem database on Eugenol.

Frequently Asked Questions

Most common fruits contain only trace quantities of eugenol. However, specialized cultivars, like the Cucumis melo cv. makuwa melon, have been selectively bred to contain higher endogenous levels of eugenol compared to other fruits.

No, the amount of eugenol found in most fruits is minimal and not enough to provide the significant health benefits, such as potent antioxidant or anti-inflammatory effects, associated with consuming concentrated eugenol sources like cloves or cinnamon.

The primary difference is concentration. Spices like cloves can contain 45-90% eugenol, whereas fruits have only tiny, trace amounts that contribute minimally to flavor and function.

While a balanced diet includes foods with small amounts of eugenol, consuming spices like clove and cinnamon is the most effective dietary method to obtain a meaningful intake of this compound.

No, bananas contain only tiny, trace amounts of eugenol. You would need to consume an unrealistic quantity of bananas to equal the amount found in a small serving of cloves or cinnamon.

While most common fruits contain trace amounts, some research has focused on cultivating specific varieties, such as certain melons, that are naturally high in eugenol. This is typically done for resistance to pathogens, not as a major dietary source.

Besides cloves and cinnamon, other plant sources containing eugenol include nutmeg, basil, bay leaves, and ginger. These, especially the aromatic spices, are more potent sources than fruits.