Abstract
AbstractTwo sterol fractions of different purity, each containing both Δ5‐avenasterol and β‐sitosterol, were separated from oat oil, and their antioxidant effects studied in soybean oil at 180 C. Oil samples with added pure β‐sitosterol and control samples (no added sterol) also were studied.Fatty acid changes, conjugated diene formation and polymerization were monitored in all samples. All heated oils with added oat‐sterol fractions containing Δ5‐avenasterol deteriorated more slowly than did the controls. Oil with added pure β‐sitosterol was altered at a rate similar to that of the controls.
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