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.

Scientific Claim

Total phenolic content in olive oil is depleted by 12 hours of deep frying, with no protective effect from sesame oil blending, whereas extra virgin olive oil retains approximately 30% of its initial phenolics at 12 hours, regardless of sesame oil addition.

Original Statement

“The initial phenolic content of OO was 55.96 mg/Kg... after 12 h of deep frying... going almost to zero. The initial amount of phenolics in EVOO was 127.0 mg/Kg... after 12 h of deep frying, EVOO and all its blends with SO retained 30% of their phenolic content.”

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

Phenolic content was quantified using a validated colorimetric method at defined time points. The lack of effect from SO blending is clearly reported and supported by data.

Evidence from Studies

Supporting (0)

No supporting evidence found

Contradicting (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

The study shows that extra virgin olive oil naturally holds up better during frying than regular olive oil, and adding sesame oil helps regular olive oil last longer — but doesn’t make extra virgin olive oil any better, because it’s already strong on its own.

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

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.

83%

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

82%

Extra virgin olive oil lasts longer when frying than regular olive oil because it has more natural antioxidants built in.

79%

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.

78%

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

78%