Oxidative Stability of Plant Oils and Bioactive Compounds
Summary
Oxidative stability refers to the capacity of plant-derived oils and their associated bioactive constituents to resist degradation by reactive oxygen species. This property is governed by intrinsic factors such as fatty acid composition, degree of unsaturation and endogenous antioxidants (for example tocopherols and phenolic compounds), alongside extrinsic variables including temperature, light exposure, oxygen availability and storage conditions. Unsaturated lipids, notably those rich in linoleic and linolenic acids, confer health benefits but are especially prone to peroxidation, which generates off-flavours, diminishes nutritional quality and may form toxic by-products. Measurement techniques range from simple assessments of peroxide value and anisidine value to more sophisticated approaches such as oxidative induction time tests and differential scanning calorimetry. Improving oxidative stability has far-reaching implications for the food industry, nutraceutical formulation and sustainable biofuels, driving research into natural and engineered antioxidant solutions, optimised extraction methods and tailored storage protocols.
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Oxidative Stability of Plant Oils and Bioactive Compounds publication trend
The graph below shows the total number of articles in oxidative stability of plant oils and bioactive compounds across all publications each year (not limited to Nature Index journals).
Technical terms
Oxidative stability: Resistance of lipids to degradation by reactive oxygen species under defined conditions.
Lipid peroxidation: Chain reaction of unsaturated fatty acids with oxygen, leading to hydroperoxide formation and secondary oxidation products.
Induction period: Time elapsing before rapid oxidation onset during accelerated stability tests.
Tocopherols: Lipid-soluble antioxidants (vitamin E isoforms) that quench free radicals in oil matrices.
Phenolic compounds: Aromatic secondary metabolites with hydroxyl groups that confer antioxidant activity.
Differential scanning calorimetry (DSC): Technique measuring heat flow associated with oxidation events to assess thermal stability.
Peroxide value: Quantitative indicator of primary oxidation products in fats and oils, expressed as milliequivalents of active oxygen per kilogram.
References
- Effect of initial quality and bioactive compounds content in cold-pressed flaxseed oils on oxidative stability and oxidation products formation during one-month storage with light exposure. NFS Journal (2022).
- Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil (Linum usittatissimum L.). Molecules (2021).
- A review on newer techniques in extraction of oleaginous flaxseed constituents. OCL - Oilseeds and fats, Crops and Lipids (2019).
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