Synergism and antagonism mechanisms of β-carotene, γ-oryzanol, and β-sitosterol on oxidative stability of walnut oil

Puntos clave

• Findings highlight significant influences on oxidative stability, showing that specific compounds can enhance or compromise this property.
• Compound interactions showed alterations in stability metrics with variations in concentrations, emphasizing the complexity of their effects.
• Analysis was done through controlled experiments on walnut oil subjected to oxidative conditions, assessing compound synergism and antagonism.
• Results suggest potential for improving oil quality in food applications, but further testing on broader applicability is warranted.