Work

Oxidation of fatty acids in oils subjected to mild temperature stress: The case of grapeseed oil

Year: 2025

Type: article

Abstract: Vegetable oils are one of the principal ingredients and foods spread on worldwide scale; their production ranges from artisanal realities to highly automated productions, that ultimately create a widespread commodity. The continuous evaluation of oxidative parameters its of outmost importance in order to have better products on sensorial, qualitative and also environmental aspect. Grapeseed oil represents, with its characteristics and supply-chain, a suitable matrix on which studies regarding the oxidation can be conducted with a relative abundance of results. This study examines the physicochemical properties and oxidative stability of edible oils, specifically grapeseed oil, focusing on the application of mild temperature stresses. The work highlighted various quality and oxidation indexes of the samples such as peroxide value, p-anisidine value, fatty acids composition, oxidated fatty acids content, volatile compounds content and general oxidative resistance. All of the analyses were conducted by means of analytical and instrumental analysis such as gas-chromatography and OXITEST®. The results indicate how in a matrix unsaturated such as grapeseed oil, the evolution of the oxidative degradation at mild temperatures follow kinetics not easily readable by one index, due to the fact that different fatty acids react with different speeds, in a situation in which some compounds, such as peroxides are still forming, and others, such as p-anisidine are non-responding. The analysis of the oxidated fatty acids has proved to be a useful tool in the evaluation of minimally stressed matrices, and an additional parameter that could be implemented in qualitative analysis on products such as vegetable oils.

Source: Journal of Food Composition and Analysis

DOI: 10.1016/j.jfca.2025.108208

Authors: Cesare Ravagli, Federica Pasini, Silvia Marzocchi, Maria Fiorenza Caboni

Institution: University of Bologna

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,450