ArticleCurrent research in food science2025
The effect of minor components on canola oil oxidation: Oxidation kinetics explained by molecular interactions.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Enhancing the Multifunctional Qualities of Palm Oil With Plant-Derived Essential Oils: An Integrated HPLC and RSM Approach.Food science & nutrition · 2026Article
- Utilization of Turmeric Leaf Phenolic Extracts as Natural Antioxidants in Emulsion Systems.Foods (Basel, Switzerland) · 2026Article
- Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids.Gels (Basel, Switzerland) · 2025Article
- The role of endogenous hydratable phospholipids in enhancing the oxidative stability of tiger nut (Food chemistry: X · 2025Article
- The effect of minor components on canola oil oxidation: Oxidation kinetics explained by molecular interactions.Current research in food science · 2025Article
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Authors and funding
4 authors.
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Abstract
This study investigates the effect of various minor components (MCs) on the oxidation kinetics and molecular self-assembly in stripped canola oil during thermal and photo oxidation processes using experimental and simulation tools. The peroxide value (PV) and fatty acid content were measured to evaluate the formation of oxidation products and the consumption rate of unsaturated fatty acids. In the thermal oxidation experiment, adding MCs slightly increased the oxidation rate, while in the photo oxidation experiment, stearic acid (SA) and glycerol monostearate (GMS) significantly decreased it. GMS demonstrated a pronounced ability to self-assemble and form molecular organizations during photo oxidation, resulting in lower critical micelle concentration (CMC) values of lipid hydroperoxides (LOOHs) and reduced oxidation rates. These GMS self-assemblies seem to scatter light, thus decreasing absorbed energy during photo oxidation, leading to lower oxidation rates. SA exhibited the highest surface activity, effectively lowering the LOOH CMC and facilitating the formation of stable reverse micelles at lower concentrations. Interestingly, the addition of MCs did not influence the tendency of LOOHs to form hydrogen bonds with water, suggesting that the lower CMC resulted from the formation of mutual reverse micelles of MCs and LOOHs. Meso-phase formation was observed at very high PVs, indicating a high concentration of secondary oxidation products, which also possess surface activity. These findings underscore the importance of molecular interactions in oxidation stability, providing insights for improving edible oil preservation.
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