Adding a little sesame oil to regular olive oil helps it last longer when frying food because it slows down the oil going bad.

Scientific Claim

Blending olive oil with 5%, 10%, and 20% v/v sesame oil delays the formation of total polar compounds by 1, 2, and 3 hours, respectively, during deep frying at 170°C, extending the usable frying time by 1.5, 3.5, and 2.5 hours, respectively, due to the antioxidant activity of sesame lignans and their thermal degradation products.

Original Statement

“The addition of 5%, 10%, and 20% v/v SO delayed TPCs’ formation for 1, 2, and 3 h, respectively. The addition of 5%, 10%, and 20% v/v SO increased the olive oil frying time by 1.5 h, 3.5 h, and 2.5 h, respectively.”

From study:Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying

Evidence Quality Assessment

Claim Status

appropriately stated

Study Design Support

Design supports claim

Appropriate Language Strength

definitive

Can make definitive causal claims

Assessment Explanation

The study directly measured chemical changes (TPCs, frying time) under controlled conditions. The observed delays and extensions are quantitative, reproducible, and directly reported without extrapolation to health outcomes.

Evidence from Studies

Supporting (1)

Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying

Cross-Sectional Study

In Vitro

2023 May 24

Adding a little sesame oil to olive oil when frying helps it last longer before going bad, because sesame oil has natural chemicals that protect the oil from breaking down under heat.

Contradicting (0)

No contradicting evidence found

Source Study

Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying

Score: 5

DOI: 10.3390/molecules28114290

Similar Assertions

After frying for 12 hours, regular olive oil loses almost all its healthy compounds, but extra virgin olive oil still keeps about a third of them — adding sesame oil doesn’t help preserve them.

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Adding sesame oil to extra virgin olive oil doesn’t make it last longer when frying because it’s already packed with natural antioxidants.

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At the start of frying, mixing sesame oil makes olive oil more antioxidant-rich, but after 12 hours, all oils lose their antioxidant power — extra virgin olive oil just starts higher and lasts a bit longer.

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Frying olive oil too long breaks down its natural compounds and creates new ones—but adding olive extract slows this breakdown and even boosts total antioxidants for the first few hours.

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When you add olive extract to frying oil, it helps keep more of the natural plant compounds that give olive oil its health benefits—even after long frying.

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