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United States Department of Agriculture

Agricultural Research Service

Research Project: IMPROVING STABILITY AND HEALTHFULNESS OF U.S. COMMODITY VEGETABLE OILS AND PRODUCTS

Location: Functional Foods Research Unit

Title: Sesamol: a natural antioxidant for frying oil

Authors
item Hwang, Hongsik
item Moser, Jill

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

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.

Last Modified: 12/27/2014
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