When you mix sesame oil with regular olive oil, it produces fewer bad-smelling, harmful compounds when you fry food.
Scientific Claim
The anisidine value, a marker of secondary oxidation products, is consistently lower in olive oil blends with sesame oil compared to pure olive oil, indicating reduced formation of harmful aldehydes during frying.
Original Statement
“The addition of SO to OO reduced the secondary oxidation products’ formation rate. The AV for EVOO was lower than OO and all tested blends, even those with EVOO.”
Evidence Quality Assessment
Claim Status
appropriately stated
Study Design Support
Design supports claim
Appropriate Language Strength
definitive
Can make definitive causal claims
Assessment Explanation
Anisidine values are a standardized, quantitative measure of secondary oxidation products. The study reports consistent, measurable reductions in AV with SO addition, supporting a definitive claim.
Evidence from Studies
Supporting (0)
Contradicting (1)
Olive Oil Benefits from Sesame Oil Blending While Extra Virgin Olive Oil Resists Oxidation during Deep Frying
The study found that pure extra virgin olive oil actually had fewer harmful byproducts than olive oil mixed with sesame oil, so adding sesame oil doesn’t make it better in this way — it makes it worse.