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
, Chenhui Li 1, Suhong Lu 1, Ranzhi Ye 1 and Francesca Blasi 3,*
Round 1
Reviewer 1 Report
The paper titled “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 my opinion represent a very interesting study.
But, before to be considered for the publication in this Journal, the authors should first improve the legibility of the article and the English form. For example:
· Abstract; material and methods, and the other sections…. should be written better.
· Pag 4, line 148- 153, I advise to insert this part into results section.
Comments for author File: 
Comments.docx
Author Response
Please see the attached file.
Author Response File: Author Response.doc
Reviewer 2 Report
The antioxidant effect of one of its natural compounds in the essential oil of Lonicera japonica, eugenol, is not clear; Rather, the antioxidant effect is due to the mixture of chemical constituents contained in the essential oil of L. japonica. Other compounds of the essential oil of L. japonica also have an antioxidant effect, for example linalool, geraniol, benzyl alcohol, etc.
Author Response
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Author Response File: Author Response.doc
Reviewer 3 Report
The article submitted for expertise aims to assess the oxidative stability of sunflower oil increased by essential oils extracted from the flower buds of Lonicera japonica during frying. The results obtained by the authors show that the addition of extract (0.06 g/kg) can significantly limit the elevation or reduction of the levels of total polar compounds (TPC), thiobarbituric acid (TBA) , conjugated dienes (K232) and conjugated trienes (K268), and polymer, viscosity and oil color values throughout the study period. After fractionation of the essential oil extracts and repeated frying, one of its chemical constituents, eugenol, was found to be the very compound that significantly inhibited oxidative rancidity of the oil. Therefore, the authors demonstrate that eugenol can therefore be used as a potential effective natural antioxidant to inhibit oxidative rancidity during its frying procedures.
The study is well described and all the results support the conclusions.
The introduction can be improve by better showing the interest of these works compared to existing ones. Similarly, all of the results should be discussed and compared to published work in the field.
Few comments ;
- What is the point of Table 1 ?
- In Table 2; cut RIb
- proceed to a thorough proofreading to correct minor typographical errors.
Author Response
Please see the attached file.
Author Response File: Author Response.doc
Round 2
Reviewer 1 Report
After a careful reading of the article, entitled " 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", I believe that it can be considered for publication in this form, the paper is very interesting.
