ReviewFood chemistry: X2025
Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
31 citing papers in PubMed.
- Unlocking the nutritional and economic potential of cucurbitaceae seeds: a comprehensive review of their chemical composition, bioactive compounds, uses and global significance.Food chemistry: X · 2026Review
- Closing the Polyurethane Loop: Repolyols from Chemically Recycled Bio-Modified Foams for Viscoelastic Applications.Polymers · 2026Article
- Phytochemical Characterization and Antioxidant Mechanisms of Amazonian Tucumã (Astrocaryum vulgare) and Uxi (Endopleura uchi) Pulps Support Their Potential as Natural Food Preservatives.Journal of food science · 2026Article
- Physicochemical Quality and Chemical Safety of Commercial Wet Cat Food: Composition, Oxidation, Biogenic Amines, and Trace Elements.Journal of animal physiology and animal nutrition · 2026Article
- Physicochemical Characterization, Fatty Acid Profile, and In Vitro Antioxidant Capacity of Tumbo (Foods (Basel, Switzerland) · 2026Article
- Exploring the Impact of Extraction Methods on the Nutritional and Sensory Profiles of Argan Oil from Mostaganem Kernels.Foods (Basel, Switzerland) · 2026Article
- Improving growth and lipid accumulation in a novel oleaginous fungus Fusarium solani as a promising feedstock for biodiesel: optimization of growth medium and fatty acid characterization.BMC microbiology · 2026Article
- Article
- Plasma Bubbling-Assisted Extraction of Bioactive Compounds From Shrimp Waste: Effect on Physicochemical and Quality Characteristics.Journal of food science · 2026Article
- Kinetical approach of release and antioxidant performances of ι-carrageenan-based films modified by sodium alginate and CaFood chemistry: X · 2026Article
- Peptide-Functionalized Silicon-Photonic E‑Nose for Monitoring Oxidation in Extra Virgin Olive Oil.ACS measurement science au · 2026Article
- Evaluation of Quality Changes in Huajiao Seed Oil During Different Storage Conditions.Foods (Basel, Switzerland) · 2026Article
- Effects of blending argan oil with walnut and olive oils: Modeling chemical quality, oxidative stability, and sensory acceptability.Food chemistry: X · 2026Article
- Application of Silibinin Oleate as a Nutraceutical Antioxidant for Improving the Quality of Sunflower Oil.Molecules (Basel, Switzerland) · 2026Article
- Enhancing the Multifunctional Qualities of Palm Oil With Plant-Derived Essential Oils: An Integrated HPLC and RSM Approach.Food science & nutrition · 2026Article
- Fatty Acid Composition, Oxidative Stability, and Metabolomic Changes in Hickory Nut Oil During Accelerated Oxidation.Antioxidants (Basel, Switzerland) · 2026Article
- Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems.Foods (Basel, Switzerland) · 2026Article
- Fatty acids, polyphenols and volatiles as predictive biomarkers of cold-pressed oil stability.Food chemistry: X · 2026Article
- Development of an HPLC-PDA-based analytical method for quantifying thiodipropionic acid in vegetable oil.Food chemistry: X · 2026Article
- Prediction refined vegetable oils oxidative stability using the accelerated thermal test: evidence from soybean, sunflower, palm and palm olein oils.Food chemistry: X · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
Indexed as
Identifiers
What Socratic holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.