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Food Reviews International Volume 39, 2023 - Issue 7
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Review

Vegetable oils oxidation: mechanisms, consequences and protective strategies

Manuela MachadoCBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, PortugalORCID Iconhttps://orcid.org/0000-0002-7705-2293View further author information
ORCID Icon,
Luís M. Rodriguez-AlcaláCBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, PortugalView further author information
,
Ana M GomesCBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, PortugalView further author information
&
Manuela PintadoCBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, PortugalCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-0760-3184View further author information
ORCID Icon
Pages 4180-4197 | Published online: 14 Jan 2022

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Sorayya Kheirouri, Mohammad Alizadeh & Majid Keramati. High use of non-hydrogenated plant source oils and mayonnaise sauce increase the risk of Parkinson disease. Nutritional Neuroscience 0:0, pages 1-8.
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Articles from other publishers (10)

Manuela Machado, Sérgio Sousa, Luís M. Rodriguez-Alcalá, Ana Maria Gomes & Manuela Pintado. (2023) Anti-obesity potential of a yogurt functionalized with a CLNA-rich pomegranate oil. Food Research International 173, pages 113364.
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Yan Wang, Qianwen Fu, Yu Hu, Lei Hua, Haiyang Li, Guangzhi Xu, Qinxue Ni & Youzuo Zhang. (2023) Determination of oxidative deterioration in edible oils by high-pressure photoionization time-of-flight mass spectrometry. Food Chemistry 424, pages 136260.
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Wojciech Cichocki, Dominik Kmiecik, Hanna Maria Baranowska, Hanna Staroszczyk, Agata Sommer & Przemysław Łukasz Kowalczewski. (2023) Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies. Foods 12:14, pages 2660.
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Dinh Thi Tran, Lan Thi Hoang Nguyen, Cuong Ngoc Nguyen, Maarten L. A. T. M. Hertog, Bart Nicolaï & David Picha. (2023) Optimization of Lycopene Extraction from Tomato Pomace and Effect of Extract on Oxidative Stability of Peanut Oil. Polish Journal of Food and Nutrition Sciences, pages 205-213.
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Mojtaba Delfanian, Mohammad Ali Sahari, Mohsen Barzegar, Hassan Ahmadi Gavlighi & Francisco J. Barba. (2023) Interfacial behavior of gallic acid and its alkyl esters in stripped soybean oil in combination with monoacylglycerol and phospholipid. Food Chemistry 413, pages 135618.
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Baki Hazer. (2023) Macro peroxide initiators based on autoxidized unsaturated plant oils: Block/graft copolymer conjugates for nanotechnology and biomedical applications. Journal of the American Oil Chemists' Society 100:7, pages 507-520.
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Xiaotian Zhang, Changhe Li, Zongming Zhou, Bo Liu, Yanbin Zhang, Min Yang, Teng Gao, Mingzheng Liu, Naiqing Zhang, Zafar Said, Shubham Sharma & Hafiz Muhammad Ali. (2023) Vegetable Oil-Based Nanolubricants in Machining: From Physicochemical Properties to Application. Chinese Journal of Mechanical Engineering 36:1.
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Manuela Machado, Sérgio Sousa, Pilar Morais, Arménio Miranda, Luís M. Rodriguez-Alcalá, Ana Maria Gomes & Manuela Pintado. (2022) Medium-chain triglycerides and conjugated linolenic acids in functional yogurts: impact of GIT and potential biological activities. Food & Function 13:21, pages 10937-10946.
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Nima Mohammadi & Nikoo Ostovar. (2022) Essential oil composition of Polylophium Involucratum and evaluation of antioxidant capacity of seeds ethanolic extracts by DSC. Food Chemistry Advances 1, pages 100066.
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Zeinab Dezashibi, Sodeif Azadmard-Damirchi & Zahra Piravi-Vanak. (2022) Effect of co-extraction of pomegranate seed oil with green tea leaves on the extraction yield and quality of extracted oil. OCL 29, pages 25.
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