Fereshteh Ahmadian - Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
Majid Aminzare - Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran
Mehran Mohseni - Department of Food and Drug control, School of Pharmacy, Zanjan University of Medical Science, Zanjan, Iran
MirJamal Hoseini - Department of Pharmacology and Toxicology, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran
Hassan Hassanzadazar - Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran

This study aimed to formulate the Sunflower Oil (SFO) by Eugenol (EUG) as a substitute for clove essential oil (CEO) to extend the stability of SFO during accelerated storage. The oxidation rate in supplemented samples of SFO with ۵۰, ۱۵۰ and ۳۰۰ µg/ml concentrations of the CEO and EUG was evaluated by measuring Peroxide, Anisidine and Totox values during the ۱۲ days with three-day intervals under accelerated storage. Induction time for primary oxidation of the samples was measured by rancimat apparatus. Eugenol (۷۵.۲۹ %), Caryophyllene (۱۱.۸۱ %), Eugenol acetate (۶.۹۸ %) and α-Humulenen (۲.۹۴ %) were the major constituents of CEO, respectively.  Peroxide, Anisidine and Totox values increased in all treatments and had an upward trend during storage from zero to ۱۲th days. In comparison, EUG containing treatments at ۱۵۰ µg/ml had the lowest amount of Peroxide, Anisidine and Totox values with significant difference than CEO containing treatments at the last day of storage period (P<۰.۰۵). The treatments containing ۱۵۰ µg/ml concentrations of CEO and EUG showed the highest stability.

Antioxidant activity, Anisidine value, PEROXIDE VALUE, Syzygium aromaticum, Totox value