Oxidative Stability in Edible Oils
Summary
Oxidative stability in edible oils refers to the resistance of lipids to chemical degradation through reactions with oxygen. This process, driven by radical-mediated chain reactions, leads to the formation of peroxides and secondary oxidation products that compromise flavour, nutritional value and safety. Factors influencing stability include fatty acid composition—with oils high in polyunsaturated fats being more prone to oxidation—presence of natural antioxidants such as tocopherols and phenolic compounds, storage temperature, light exposure and the nature of packaging materials. Analytical techniques such as Rancimat testing, peroxide value determination and differential scanning calorimetry are routinely employed to assess induction periods and kinetics of oxidation. Improved oxidative stability underpins shelf-life extension, preservation of bioactive compounds and reduction of off-flavours in culinary and industrial applications. Advances in antioxidant fortification, innovative barrier packaging and kinetic modelling are offering practical solutions to enhance oil quality and sustainability across global supply chains.
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Oxidative Stability in Edible Oils publication trend
The graph below shows the total number of articles in oxidative stability in edible oils across all publications each year (not limited to Nature Index journals).
Technical terms
Oxidative stability: The capacity of an oil to resist chemical breakdown when exposed to oxygen and heat.
Induction period: The initial time interval during which an oil shows no rapid increase in oxidation products under accelerated testing.
Peroxide value: A measure of primary oxidation by quantifying hydroperoxides in an oil sample.
Rancimat method: An accelerated ageing test that heats oil and measures volatile acids released by oxidation to determine induction time.
Tocopherols: A class of vitamin E compounds acting as natural chain-breaking antioxidants in edible oils.
References
- Polylactic acid as a promising sustainable plastic packaging for edible oils. Food Packaging and Shelf Life (2023).
- Antioxidant efficiency and oxidizability of mayonnaise by oximetry and isothermal calorimetry. Food Chemistry (2023).
- Pressurized liquid extraction with ethanol in an intermittent process for rice bran oil: Evaluation of process variables on the content of β-sitosterol and phenolic compounds, antioxidant capacity, acetylcholinesterase inhibitory activity, and oil quality. LWT (2024).
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