Improving the oxidative stability of edible oils: current trends, challenges and solutions


Mariana-Atena Poiana, Cristina Metzner Ungureanu, Diana Moigradean, Diana Dogaru, Daniela Stoin, Nicoleta-Gabriela Hadaruga, Diana-Nicoleta Raba, Delia-Gabriela Dumbrava, Camelia Moldovan, Adrian Rivis

Volume 27, Issue 4S;
Pages: 473-482; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


This work represents an overview on literature data to reveal the issues generated by lipid oxidation, the associated causes as well as the current trends, challenges and solutions to enhance the oxidative stability of edible oils. The lipid oxidation represents one of the main reasons for deterioration of vegetable oils and lipid-containing foods. In results, a wide spectrum of volatile or non-volatile components are generated, including free fatty acids, aldehydes and ketones, alcohols, hydrocarbons, trans isomers, cyclic and epoxy compounds. The use of natural extracts as antioxidant agents instead of the synthetic ones has been very popular because of their antioxidant activity. Recent researches has highlighted the need to identify new natural sources of antioxidants to be uses as food additives and also to assess their potential to inhibit the lipid oxidation. This review indicates that there are many possibilities to use natural antioxidants to improve the oxidative stability of freshly consumed vegetable oils as well as those used as a heat transfer medium in various food applications. The summarized information reveals the effectiveness of antioxidant plant materials in the form of natural extracts or powders from medicinal plants, culinary herbs, spices and food processing by-products to inhibit the lipid oxidation, which recommends them as natural antioxidant agents for the vegetable oils industry. This study may be useful for the oils industry for replacing the synthetic antioxidants with natural formulas, able to inhibit the oxidative lipid degradation.

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