Antioxidant Mechanisms in Vegetable Oil Stability
Summary
Vegetable oils are inherently susceptible to oxidative deterioration through free-radical chain reactions initiated by heat, light or trace metals. Oxidation proceeds via initiation, propagation and termination steps, generating hydroperoxides and secondary products that compromise flavour, colour and nutritional quality. Endogenous antioxidants, such as tocopherols and phenolic compounds, interrupt radical propagation by donating hydrogen atoms or electrons, whereas carotenoids and certain phytosterols quench singlet oxygen and chelate pro-oxidant metals. Exogenous natural extracts rich in polyphenols, flavonoids or terpenoids have emerged as effective stabilisers, often exhibiting synergistic effects with native antioxidants. Optimisation of extract concentration, solvent systems and incorporation methods has proved crucial for maximising oil shelf life under thermo-oxidative conditions, deep-frying regimes and long-term storage. Practical applications extend to edible oil refining, functional food design and reduction of synthetic additive reliance, with implications for food security, waste minimisation and consumer health.
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Antioxidant Mechanisms in Vegetable Oil Stability publication trend
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Technical terms
Free-radical chain reaction: A self-propagating sequence of reactions involving radicals that leads to lipid peroxidation.
Oxidative stability index (OSI): A measure of the resistance of oil to oxidation under accelerated conditions, often expressed in hours.
Peroxide value (PV): An indicator of primary oxidation products in oil, reflecting the concentration of hydroperoxides.
Phenolic compounds: A class of secondary plant metabolites with one or more hydroxyl groups attached to an aromatic ring, known for radical-scavenging activity.
Singlet oxygen quenching: The deactivation of an electronically excited form of oxygen by antioxidants, preventing chain-reaction initiation.
References
- New insights on phytocannabinoids role in antioxidant activity of hemp inflorescences extract in high-oleic sunflower oil. LWT (2024).
- New insights of the application of water or ethanol-water plant extract rich in active compounds in food. Frontiers in Nutrition (2023).
- Antioxidant Activity and Sensory Improvement of Angelica dahurica cv. Yubaizhi Essential Oil on Sunflower Oil during High-temperature Storage. Processes (2020).
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