The inhibitory effects of sesamol and sesamolin on the glycidyl esters formation during deodorization of vegetables oils.

When the mass percentage of sesamol was 0.05%, its inhibition percentage on GEs was close to the inhibition percentage of 0.02% added TBHQ. The present study provides a foundation for understanding how to inhibit the formation of GEs in oils by adding sesamol during the deodorization process.