Oxidation delay of sunflower oil under frying by moringa oil addition: more than just a blend

BACKGROUND: Blending Moringa oleifera oil (MOO) with other oils of recognized lower stability under prolonged frying results in oxidation delay. The present study aimed to detail the probable molecular interactions supporting these observations, using a small amount of MOO (20%) and sunflower oil (SFO; 80%) under domestic deep‐frying conditions (intermittent frying of fresh potatoes, 180 °C, 2 × 90 min day⁻¹, 5 days). RESULTS: Blending 20% MOO with SFO resulted in a significantly lower formation of polymers (