Natural antioxidants enhance the oxidation stability of blended oils enriched in unsaturated fatty acids

Abstract

(1) The combination of natural antioxidants β-carotene (0.05 g kg^-1 ), sesamol (0.25 g kg^-1 ) and caffeic acid (0.25 g kg^-1 ) enhances the oxidative stability of unsaturated fatty acid-rich blended oils. (2) β-Carotene is the main antioxidant in the early stages of oxidation. (3) Sesamol and caffeic acid are the main antioxidants in the middle and late stages of oxidation. © 2023 Society of Chemical Industry.