Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102541

Saïd Gharby , Abderrahim Asbbane , Moussa Nid Ahmed , Jamila Gagour , Otmane Hallouch , Samira Oubannin , Laila Bijla , Khan Wen Goh , Abdelhakim Bouyahya , Mohamed Ibourki

{"title":"Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life","authors":"Saïd Gharby , Abderrahim Asbbane , Moussa Nid Ahmed , Jamila Gagour , Otmane Hallouch , Samira Oubannin , Laila Bijla , Khan Wen Goh , Abdelhakim Bouyahya , Mohamed Ibourki","doi":"10.1016/j.fochx.2025.102541","DOIUrl":null,"url":null,"abstract":"<div><div>Vegetable oils (VOs) are essential components of the human diet and serve as the primary source of dietary fats. However, lipids in food are highly sensitive to environmental factors such as exposure to light and high temperatures, which promote the formation of free radicals and accelerate lipid oxidation, leading to an unstable food system. Their susceptibility to oxidation poses a significant challenge to both food quality and human health. In fact, oil oxidation is a major concern for the food industry as it leads to loss of nutritional value, formation of undesirable off-flavors and changes in the functional quality and chemical composition of oils, reducing consumer acceptance. In addition, oxidation produces potentially toxic compounds that pose significant health risks. Considering these concerns, this critical review examines various aspects of oil oxidation, including its impact on oil quality, underlying mechanisms, recent measurement techniques, shelf-life prediction and strategies to prevent and mitigate oxidation. The selection of appropriate methods, adapted to specific food matrices, is crucial for the accurate assessment of lipid oxidation and antioxidant capacity.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"28 ","pages":"Article 102541"},"PeriodicalIF":6.5000,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525003888","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Vegetable oils (VOs) are essential components of the human diet and serve as the primary source of dietary fats. However, lipids in food are highly sensitive to environmental factors such as exposure to light and high temperatures, which promote the formation of free radicals and accelerate lipid oxidation, leading to an unstable food system. Their susceptibility to oxidation poses a significant challenge to both food quality and human health. In fact, oil oxidation is a major concern for the food industry as it leads to loss of nutritional value, formation of undesirable off-flavors and changes in the functional quality and chemical composition of oils, reducing consumer acceptance. In addition, oxidation produces potentially toxic compounds that pose significant health risks. Considering these concerns, this critical review examines various aspects of oil oxidation, including its impact on oil quality, underlying mechanisms, recent measurement techniques, shelf-life prediction and strategies to prevent and mitigate oxidation. The selection of appropriate methods, adapted to specific food matrices, is crucial for the accurate assessment of lipid oxidation and antioxidant capacity.

查看原文本刊更多论文

植物油氧化：机制，对质量的影响，以及提高保质期的方法

植物油（VOs）是人类饮食的重要组成部分，是膳食脂肪的主要来源。然而，食物中的脂质对光照和高温等环境因素非常敏感，这些因素会促进自由基的形成，加速脂质氧化，导致食物系统不稳定。它们的易氧化性对食品质量和人类健康都构成了重大挑战。事实上，油氧化是食品工业的一个主要问题，因为它会导致营养价值的损失，形成不良的异味，改变油的功能质量和化学成分，降低消费者的接受度。此外，氧化会产生潜在的有毒化合物，对健康构成重大威胁。考虑到这些问题，这篇重要的综述研究了油氧化的各个方面，包括它对油质量的影响、潜在的机制、最新的测量技术、保质期预测以及预防和减轻氧化的策略。选择适合特定食物基质的适当方法，对于准确评估脂质氧化和抗氧化能力至关重要。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.