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.
Scientific Claim
The antioxidant capacity (TEAC) of olive oil increases with sesame oil blending at the start of frying but is depleted by 12 hours, with no sustained benefit, while extra virgin olive oil maintains higher initial TEAC values that decline more slowly than olive oil.
Original Statement
“The OO blends with SO initially had higher TEAC values than OO, which were proportional to the percentage of SO in the blend. After 12 h of deep frying, all oils reached extremely low TEAC values. The antioxidant capacity of EVOO was not increased that much with the addition of SO, as with OO.”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design supports claim
Appropriate Language Strength
definitive
Can make definitive causal claims
Assessment Explanation
TEAC values were measured quantitatively at multiple timepoints using a standardized DPPH assay. The observed trends are directly reported and consistent with the study’s methodology.
Evidence from Studies
Supporting (1)
Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying
Adding sesame oil to regular olive oil helps it last a bit longer when frying, but it still breaks down over time; extra virgin olive oil starts with more protective compounds and lasts much longer without breaking down.