Sesame oil inhibits the formation of glycidyl ester during deodorization

Glycidyl ester (GE) has attracted worldwide attention due to its potential harm human health. The GE in edible oil forms during the deodorization process of refining, where antioxidants are used inhibit formation. To replace unsafe conventional synthetic with natural antioxidants, sesame (SO) was formation corn (CO), palm (PO), and rice bran (RO) process. results showed that content SO, CO, PO RO followed decreasing order (1395.88 μg/kg) > (376.84 CO (303.24 SO (133.19 μg/kg). concentration diacylglycerol (DAG) (11.64%) (7.56%) (4.11%) (2.59%). could be affected by at least three factors: (i) unsaturated fatty acids promote oil; (ii) scavenging free radicals; (iii) DAG, as a precursor, lead GE. This result suggested RO. indicated when added 50%, inhibitory effect equivalent tert-butylhydroquinone 0.02%.