date:Dec 20, 2013
tion may shorten the usable life of the oil, which, in some commercial settings, is reused until health regulations or quality problems dictate discarding it.
Researchers at USDAs Agricultural Research Services National Center for Agricultural Utilization Research are investigating natural antioxidant compounds that might effectively protect soybean oils polyunsaturated fats from oxidation during frying.
In preliminary experiments the scientists found sesamol, extracted from sesame seed oil, p