Natural antioxidants enhance the oxidation stability of blended oils riched in unsaturated fatty acids.

(1) The combination of natural antioxidants β-carotene 0.05 g/kg, sesamol 0.25 g/kg and caffeic acid 0.25 g/kg enhances the oxidative stability of unsaturated fatty acid-rich blended oils. (2) β-Carotene is the main antioxidant in the early stages of oxidation. (3) Sesamol and caffeic acid are the main antioxidants in the middle and late stages of oxidation. This article is protected by copyright. All rights reserved.