Abstract
Aims: This study was conducted in order to evaluate the synergistic effect of the ethanolic extract and powder of cloves buds (Syzygium aromaticum) with vitamin E in delaying cotton seed oil oxidation during frying of plantain chips.
 Study design: Purchase of clove buds, cleaning, preparation of clove buds ethanolic extract and powder, supplementation of cotton seed oil enriched with vitamin E with the extract and powder at different concentrations and evaluation of oil stability during frying of plantain chips.
 Place and Duration of Study: General Science Laboratory, School of Agriculture and Natural Resources, Catholic University Institute of Buea-Douala Campus, Littoral Region, Cameroon, from January to June 2019.
 Methodology: In refined cotton seed oil (2.5 L) containing vitamin E as preservative was respectively added 0.30, 0.60, 1.00 and 1.30% of Syzygium aromaticum (SA) buds ethanolic extract and 0.5, 1, 1.50% of buds powder. After ensuring the good dispersion of the antioxidants added, oil samples were used for the deep-frying of plantain chips for 10 and 20 min respectively. Oil sample without clove served as control. The stability of the various oil samples was evaluated through the determination of peroxide, thiobarbituric acid, iodine and acid acid (% oleic) values.
 Results: Results showed that the natural plant extract and powder increased the stability of the oil compared to the control. Oil samples supplemented with the extract at concentration 0.30 and 0.60% presented good stability compared to the control, while the same extract at higher concentrations (1.00 and 1.30%) tend to behave as prooxidant. Concerning the powder it exhibited better good preservative properties on the oil and at all levels.
 Conclusion: Clove ethanolic extract at concentration < 0.60% and its powder at concentration 0.50-1.5% can be used to delay cotton seed oil alteration during frying of plantain chips.
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