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Evaluation of Stability against Oxidation in Edible Fats and Oils

Author(s): Selin Sahin

There is a lipid oxidation problem in edible oils and fats due to the fact that they are continuously exposed to various storage conditions or overheating. Therefore, investigation of the stabilization of edible oil products is an area worth researching due to consumer-related health concerns. Consequently, thermal oxidative deterioration might be prevented if the stability of the product is comprehended fairly. Thus, food formulations can be regulated depending on the findings of the stability measurements. In this review article, the mechanism and structure of lipid oxidation process have been explained. Furthermore, the significance of prediction of shelf-life has been mentioned as well as kinetic and thermodynamic comprehension in oxidation process. Additionally, all the mentioned stability measuring methods have been discussed, respectively.

    Editor In Chief

    Dr. Dario Siniscalco

  • Department of Experimental Medicine
    University of Campania-Luigi Vanvitelli
    Naples, Italy

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