TAGRA 2025

Vegetable oils are a fundamental energy source in human nutrition, as well as important components for the transport of fat-soluble vitamins and sensory quality. However, all vegetable oils, especially corn oil which is rich in polyunsaturated fatty acids, are quite susceptible to oxidation. Oxidation consists of chain radical reactions that lead to deterioration of taste, odor, and color, as well as a decrease in nutritional value. The aim of this study is to present the oxidation mechanism in vegetable oils, the methods used to determine oxidative stability, and the natural and technological approaches developed to increase stability, based on the literature. As a methodological approach, the chemical basis of the initiation-progression-termination steps of the oxidation process is explained; and the analytical methods used in the evaluation of oxidative stability are defined. In line with the findings reported in the literature, it is stated that some methods delay oxidation by chelating metal ions and interrupting chain reactions. Studies have shown that natural antioxidants significantly increase oxidative stability, especially in oils with a high degree of unsaturation; This is confirmed by the prolongation of the induction period and the decrease in reaction rate. Consequently, the literature shows that natural and synthetic antioxidants increase the oxidation stability of oils, and are effective in extending shelf life, preserving sensory quality, and improving consumer safety. In this context, the study contributes to a better understanding of the oxidation processes of vegetable oils and the development of strategies to increase their stability.