date:Dec 20, 2013
rovided better antioxidant protection for soy oil than nine other natural antioxidants that the team tested. Follow-up experiments tested sesamol against a synthetic antioxidant, TBHQ (tert-butylhydroquinone), which is commonly added to soy cooking oil sold in bulk for commercial use. Tests with french fries showed that sesamol, when added to soy oil at the rate of 6,600 parts per million, provided better protection than TBHQ added at the allowable maximum of 200 parts per million.
Two indicato