TY - JOUR
T1 - Vegetable oils oxidation
T2 - mechanisms, consequences and protective strategies
AU - Machado, Manuela
AU - Rodríguez-Alcalá, Luís M.
AU - Gomes, Ana M.
AU - Pintado, Manuela
N1 - Funding Information:
This work was supported by National Funds from FCT - Fundação para a Ciência e a Tecnologia through project UIDB/50016/2020. Manuela Machado is grateful for the financial support from FCT through the Doctoral grant reference SFRH/BD/136701/2018.
Publisher Copyright:
© 2022 Taylor & Francis.
PY - 2023
Y1 - 2023
N2 - Vegetable oils are key ingredients of the human diet, as they are widely used for cooking and as ingredients in many processed foods. However, processing may lead to their oxidation and result in an array of negative outputs such as the development of undesirable organoleptic characteristics (e.g. off-flavors and texture alteration), a decrease in nutritional value, shelf-life and even in the formation of toxic compounds. Many strategies for improving oil stability have been developed such as the use of natural and synthetic antioxidants, and more recently the use of encapsulation techniques. It has many beneficial effects due to the barrier effect it establishes between the oil and the environment; this not only protects the oils against chemical reactions and physical changes but maintains their biological and chemical characteristics. This review is divided into three parts. In the first, the mechanisms of oil oxidation and the factors responsible for oxidation are summarized. In the second part, the consequences of oxidation in oil quality and the production of potentially harmful decomposition compounds are reviewed. Finally, the addition of antioxidants and encapsulation techniques are also compiled as strategies to improve oils' oxidative stability.
AB - Vegetable oils are key ingredients of the human diet, as they are widely used for cooking and as ingredients in many processed foods. However, processing may lead to their oxidation and result in an array of negative outputs such as the development of undesirable organoleptic characteristics (e.g. off-flavors and texture alteration), a decrease in nutritional value, shelf-life and even in the formation of toxic compounds. Many strategies for improving oil stability have been developed such as the use of natural and synthetic antioxidants, and more recently the use of encapsulation techniques. It has many beneficial effects due to the barrier effect it establishes between the oil and the environment; this not only protects the oils against chemical reactions and physical changes but maintains their biological and chemical characteristics. This review is divided into three parts. In the first, the mechanisms of oil oxidation and the factors responsible for oxidation are summarized. In the second part, the consequences of oxidation in oil quality and the production of potentially harmful decomposition compounds are reviewed. Finally, the addition of antioxidants and encapsulation techniques are also compiled as strategies to improve oils' oxidative stability.
KW - Oxidation
KW - Antioxidants
KW - Encapsulation
KW - Health
KW - Stability and shelf-life
KW - Toxic compounds
UR - http://www.scopus.com/inward/record.url?scp=85122882824&partnerID=8YFLogxK
U2 - 10.1080/87559129.2022.2026378
DO - 10.1080/87559129.2022.2026378
M3 - Review article
SN - 8755-9129
VL - 39
SP - 4180
EP - 4197
JO - Food Reviews International
JF - Food Reviews International
IS - 7
ER -