eng Ansari Education and Research Society Journal of Ultra Chemistry 0973-3450 2319-8036 December 2007 3 1 73 76 juc 792 article B.Z. Dholakiya 1 M. Thomas 2 J.V. Patel 2 N.V. Patel College of Pure & Applied Sciences, Vallabh Vidyanagar-388120, Gujrat (INDIA) Institute of Science & Technology For Advanced Studies & Research, Vallabh Vidyanagar - 388120 Gujarat (INDIA) <p style="text-align: justify;">The use of natural antioxidants in place of synthetic food additives for the improvement of food lipids has received special attention. This paper reviews the antioxidant properties of clove oil in common edible oils viz. cotton seed, groundnut, mustard and sesame. Each oil was impregnated with varying proportions of clove oil and was exposed to sunlight for varying time along with a control sample(without clove oil). The peroxide value for each sample was measured periodically and the change in rate of oxidation between control and sample was measured. The peroxide values of samples and control were also measured before and after being used for frying. For all the edible oils studied, it was found that there is a significant reduction in rate of oxidation in the samples which contained clove oil.<br /> &nbsp;</p> https://journalofchemistry.org/paper/792/ Edible oil storage stability clove oil