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

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.