Oxidative Stability of Edible Oils and Antioxidant Applications
Summary
Edible oils are rich in unsaturated fatty acids that confer nutritional benefits but also predispose them to oxidative degradations that compromise flavour, colour, nutritional quality and safety. Oxidative stability refers to an oil’s resistance to the chain reactions initiated by reactive oxygen species, leading to the formation of primary and secondary oxidation products such as peroxides, aldehydes and polymers. These processes not only reduce shelf life but generate off-flavours and potentially toxic compounds. To mitigate these effects, antioxidants are employed to interrupt radical propagation, either by donating hydrogen atoms or by chelating pro-oxidant metals. While synthetic antioxidants have been widely used, growing consumer preference for natural and sustainable solutions has driven research into plant-derived bioactives, by-product reuse and novel processing technologies. Advances in encapsulation, nanodelivery and solvent-free extraction have enhanced the efficacy and compatibility of natural antioxidants with diverse oil matrices. Analytical techniques, including induction period determination, peroxide value assessment and conjugated diene monitoring, underpin quality control and guide the optimisation of antioxidant formulations. The global imperative to reduce food waste, improve nutritional outcomes and comply with stringent safety standards continues to fuel interdisciplinary efforts, linking food chemistry, process engineering and sustainability science in pursuit of more robust edible oils.
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Oxidative Stability of Edible Oils and Antioxidant Applications publication trend
The graph below shows the total number of articles in oxidative stability of edible oils and antioxidant applications across all publications each year (not limited to Nature Index journals).
Technical terms
Lipid oxidation: A free-radical chain reaction in unsaturated fats leading to rancidity and formation of harmful by-products.
Induction period: The time during which an oil resists rapid oxidation under defined conditions, measured by instruments such as the Rancimat.
Peroxide value (PV): A metric quantifying primary oxidation products by measuring hydroperoxide concentration.
TOTOX value: A combined index of total oxidation, calculated from peroxide and p-anisidine values, indicating overall oil degradation.
Polyphenols: A class of plant secondary metabolites characterised by multiple phenolic groups that act as radical scavengers.
Terpenoids: Diverse naturally occurring compounds derived from isoprene units, often contributing antioxidant activity and aroma.
References
- Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation. Antioxidants (2021).
- Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils. Sustainability (2022).
- Oxidative stability of chia seed oil and flax seed oil and impact of rosemary (Rosmarinus officinalis L.) and garlic (Allium cepa L.) extracts on the prevention of lipid oxidation. Applied Biological Chemistry (2021).
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