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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #293639
Title: Sesamol: a natural antioxidant for frying oil

Author
item Hwang, Hong-Sik
item Moser, Jill

Submitted to: Inform
Publication Type: Review Article
Publication Acceptance Date: 9/30/2013
Publication Date: 9/30/2013
Citation: Hwang, H.-S., Winkler-Moser, J.K. 2013. Sesamol: a natural antioxidant for frying oil. Inform Magazine. 24(8):490-494.

Interpretive Summary:

Technical Abstract: Sesamol, a natural antioxidant, is inexpensive and beneficial to health and shows higher radical scavenging ability than a synthetic antioxidant, TBHQ (tert-butylhydroquinone). For its practical use, a few problems have to be solved. Rapid concentration decrease of sesamol was observed during frying, which might have been caused by decomposition and evaporation. This problem could be overcome by a multiple addition method to improve effectiveness. The ongoing research on reducing volatility of sesamol will further increase the effectiveness of this natural antioxidant for utilization in the frying industry.