Eugenol, Isolated from the Essential Oil from Lonicera japonica Flower Buds, Could Increase the Oxidative Stability of Sunflower Oil in the Deep-Frying Procedure of Youtiao

In order to assess the sunflower oil (SFO) oxidative stability that was added by essential oils extracted from Lonicera japonica flower buds (LJEO) during deep-frying at 180 °C for 30 h, we clarified compound/compounds of LJEO improved SFO. The results displayed addition (0.06 g/kg) could significantly restrict elevation or reduction in levels total polar compounds (TPC), thiobarbituric acid (TBA), conjugated dienes and trienes, values polymer, viscosity color SFO whole period. Meanwhile, sensory attributes, including flavor, taste, crispness overall acceptability fried product, youtiao, obviously restricted as well. After bioassay-guided fractionation repeated one its chemical constituents, eugenol, demonstrated be very compound did inhibit rancidity Therefore, eugenol may employed potential effective natural antioxidants procedures.