Chemical Composition and Oxidative Stability of Edible Oils
Summary
Edible oils are complex mixtures dominated by triacylglycerols whose properties are dictated by fatty acid profiles, including saturated, monounsaturated and polyunsaturated chains. Minor constituents such as tocopherols, phytosterols, phenolic compounds and lignans contribute both to nutritional value and to resistance against oxidative degradation. Oxidative stability—the capacity of an oil to resist peroxidation under heat, light or air exposure—is determined by the degree of unsaturation, presence of natural antioxidants and processing conditions such as roasting or cold pressing. Measurement of induction period, peroxide value and p-anisidine levels provides insight into primary and secondary oxidation processes. Enhancing oxidative stability is crucial for extending shelf life, safeguarding food quality and ensuring safety, while optimising the balance between health-promoting unsaturated fatty acids and robust storage characteristics. Advances in analytical techniques now allow more precise profiling of minor bioactives and real-time monitoring of oxidation pathways, informing both industry practice and dietary guidelines worldwide.
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Chemical Composition and Oxidative Stability of Edible Oils publication trend
The graph below shows the total number of articles in chemical composition and oxidative stability of edible oils across all publications each year (not limited to Nature Index journals).
Technical terms
Triacylglycerol: A glycerol ester linked to three fatty acids, constituting the main energy storage form in oils.
Oxidative stability: The resistance of oils to chemical degradation by molecular oxygen under various stressors.
Induction period: The initial phase during which minimal oxidation occurs, measured under accelerated conditions.
Peroxide value: A marker of primary lipid oxidation, quantifying hydroperoxide concentration in oil.
Tocopherols: A class of vitamin E compounds that act as chain-breaking antioxidants in lipids.
Phenolic compounds: Plant-derived molecules with one or more hydroxyl groups on aromatic rings, contributing to antioxidant capacity.
Lignans: Polyphenolic plant metabolites found in seeds, exhibiting both antioxidant and health-promoting activities.
References
- Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications. Molecules (2022).
- Whole or Defatted Sesame Seeds (Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality. Foods (2021).
- Fatty acid composition, total phenolic contents and antioxidant activity of white and black sesame seed varieties from different localities of Ethiopia. Chemical and Biological Technologies in Agriculture (2021).
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