ArticleMolecules (Basel, Switzerland)2025
Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique.
Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 4 papers.
What it found
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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.
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Who cites it
4 citing papers in PubMed.
- Correction: Kamińska et al. Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique.Molecules (Basel, Switzerland) · 2026Article
- Comparative Characterization of Lipid Composition and Minor Components in Coffee Oils from Arabica and Robusta Spent Coffee Grounds.Foods (Basel, Switzerland) · 2026Article
- Nutritional Quality, Fatty Acids Profile, and Phytochemical Composition of Unconventional Vegetable Oils.Molecules (Basel, Switzerland) · 2025Article
- Use of Inulin and Pumpkin Oil in the Manufacture of High-Quality Mortadella-Style Sausage from Buffalo Meat.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
- Erratum issued
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to evaluate the oxidative stability and surface properties of cold-pressed vegetable oils using the Langmuir monolayer technique. Six oils-milk thistle, evening primrose, flaxseed, camelina sativa, black cumin, and pumpkin seed-were analyzed to investigate their molecular organization and behavior at the air/water interface, particularly after undergoing oxidation. The results showed that oils rich in polyunsaturated fatty acids (PUFAs), such as flaxseed and evening primrose oils, formed monolayers with larger molecular areas and lower stability, which led to faster oxidative degradation, especially under thermal conditions. In contrast, pumpkin seed oil, with a higher content of saturated fatty acids (SFAs), formed more condensed and stable monolayers, enhancing its resistance to oxidation. Black cumin oil, with a balanced profile of SFAs and monounsaturated fatty acids (MUFAs), demonstrated similar stability. The Langmuir technique facilitated a detailed analysis of monolayer phase transitions: PUFA-rich oils transitioned more readily to less stable phases, while SFA-rich oils maintained durable, condensed structures. These findings underscore the utility of this method for assessing the oxidative stability of vegetable oils and highlight key parameters-such as surface pressure, molecular area, and elasticity modulus-that can support the optimization of oil storage and quality in the food industry and related sectors.
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Registered trials
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