Abstract
Addition of certain vegetable oil unsaponifiables to safflower oil protects it from oxidative polymerization during heating at frying temperature. The unsaponifiables isolated from olive, corn, wheat germ andVernonia anthelmintica oils were found to be effective. The fraction responsible for this effect is largely sterol in nature. Although the common plant sterols show no antioxidant activity, the 4-α-methyl sterols function well. The sterols fromVernonia oil, which contain no 4-α-methyl group, are also active. It appears that an isofucosterol side chain may be the structural feature required to obtain this protective effect.
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Sims, R.J., Fioriti, J.A. & Kanuk, M.J. Sterol additives as polymerization inhibitors for frying oils. J Am Oil Chem Soc 49, 298–301 (1972). https://doi.org/10.1007/BF02637578
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DOI: https://doi.org/10.1007/BF02637578