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Advance in natural antioxidants for stabilizing frying oils and their application effects
  
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KeyWord:frying oil  natural antioxidant  phenolic extract
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WANG Jinying，ZHONG Haiyan，SUN Yajuan，ZHOU Bo  
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Abstract:
      The endogenous natural antioxidants, exogenous natural antioxidants (existing in vegetable oils with unique endogenous antioxidants, by-products of agricultural processing, herbs and spices, fruits and berries) and endogenous secondary antioxidant improving the stability of frying oils were summarized. The application effects of those natural antioxidants in palm oil, rapeseed oil, soybean oil and sunflower seed oil under frying conditions were introduced, which could provide effective information for the application of natural antioxidants in frying oils.
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