• Eranna P.M
• Shere P.D.
• Chaudhari D. N.
• Agrawal R.S.

Clove (Syzygium aromaticum) contains phenolic compounds such as eugenol, gallic acid and eugenol acetate. Eugenol exhibits antioxidant activity by mechanism of free radical scavenging and impeding generation of reactive oxygen species. The natural antioxidant potential of clove can be a better choice than synthetic for food applications. In lieu of this, the present investigation was undertaken to evaluate the oxidative stability of sunflower oil incorporated with clove oil (SCO) under frying conditions. The SCO was undergone frying cycles every week and evaluated for oxidative stability by chemically analysing its free fatty acid (FFA), saponification (SV), iodine value (IV), thiobarbituric acid test (TBA) and peroxide value (PV) in comparison to control sunflower oil (without added antioxidant) and added synthetic antioxidant (butylated hydroxytoluene). The results showed that the highest increase in FFA, SV, TBA and PV values in order of control> SCO>BHT after repeated frying cycles. The results support the potential of clove oil in suppressing the oxidative deterioration in fried sunflower oil against the control sample.

clove oil, natural antioxidant, sunflower oil, frying, oxidative stability

"Evaluation of oxidative stability of fried sunflower oil incorporated with clove oil", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.7, Issue 5, page no.902-910, May-2020, Available :http://www.jetir.org/papers/JETIR2005263.pdf

"Evaluation of oxidative stability of fried sunflower oil incorporated with clove oil", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.7, Issue 5, page no. pp902-910, May-2020, Available at : http://www.jetir.org/papers/JETIR2005263.pdf