When sesame oil is heated while frying, one of its natural compounds turns into another that temporarily helps stop the oil from breaking down.
Scientific Claim
During deep frying, sesamolin in sesame oil degrades into sesamol, which peaks after one hour and correlates with a temporary suppression of total polar compound formation, suggesting sesamol contributes to oxidative stability during the early frying phase.
Original Statement
“After 1h of frying, sesamol was detected and sesamolin decreased by 18%. After 4 h, sesamol and sesamolin decreased further by 60% and 70%, respectively. The delay of TPC formation correlates to sesamolin concentrations: higher concentrations increase the delay time.”
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 used HPLC to directly quantify lignan transformations and correlated them with TPC kinetics. The temporal sequence and concentration dependence support a mechanistic claim.
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 frying oil helped keep it from breaking down too fast, likely because a natural compound in sesame oil turns into another that acts like a shield against damage during the first hour of frying.