Ultrasonic-Assisted Ginkgo biloba Leaves Extract as Natural Antioxidant on Oxidative Stability of Oils During Deep-Frying

Ginkgo biloba leaf flavonoids, while demonstrating antioxidant potential, remain under- explored as natural stabilizers for frying oils under thermo-oxidative stress. This study assessed Ginkgo biloba leaf flavonoids efficacy against synthetic tertiary-butylhydroquinone (0.02%). Ginkgo biloba leaf flavonoids were extracted via optimized ultrasonic-assisted meth- ods (15 mL/g solvent, 80% ethanol, 45 ◦C, 120 s). Frying stability in flaxseed and soybean oils over 6 days (24 cycles/day) was...