ArticleCurrent research in food science2025
Predictive mechanistic modelling of vegetable oil autoxidation using a parametrised kinetic network.
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. Not yet cited in PubMed.
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Abstract
Developing measures to prevent oxidation of vegetable oils currently requires cumbersome empirical testing of shelf-life. In order to rationalise the design of antioxidative strategies, we developed a predictive model that accounts for environmental (oxygen pressure, headspace to oil ratio, temperature) and compositional (fatty acid composition, antioxidants, metal concentration) parameters. A kinetic network comprising 23 oxidation reactions was constructed and parametrised by estimating the corresponding activation energies of these reactions for triolein, trilinolein, and trilinolenin. The parametrised model accurately predicted the autoxidation reactions of vegetable oils with different compositions and environmental conditions (normalised root mean square errors
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