Effects of plant-derived antioxidants to the oxidative stability of edible oils under thermal and storage conditions: Benefits, challenges and sustainable solutions

Basit Öğe Kaydı
dc.authorid0000-0001-7537-059X
dc.authorid0000-0003-0859-1776
dc.authorid0000-0002-4394-7777
dc.contributor.authorYildiz, Aysun Yurdunuseven
dc.contributor.authorOztekin, Sebahat
dc.contributor.authorAnaya, Katya
dc.date.accessioned2026-02-28T12:17:48Z
dc.date.available2026-02-28T12:17:48Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractThe stability of edible oils significantly influences their quality, safety, and shelf life. While synthetic antioxidants have traditionally been used, the growing consumer interest in food safety and sustainability has shifted focus towards natural alternatives. Plant-derived antioxidants offer a promising solution, enhancing oxidative stability while meeting clean-label demands. This review examines recent advancements in using plant-derived antioxidants, such as extracts, essential oils, and agro-industrial by-products, to inhibit lipid peroxidation and improve edible oils' oxidative and thermal stability. Natural antioxidants from peels, seeds, spices, fruits, and vegetables effectively reduce hydrolysis, polymerization, and secondary oxidation products. Despite their potential, challenges remain, including impacts on sensory attributes, regulatory compliance, and the need for standardized extraction and application protocols. Addressing these limitations can advance sustainable food preservation and encourage the integration of natural antioxidants in the food industry, contributing to a more sustainable economy and shelf life.
dc.identifier.doi10.1016/j.foodchem.2025.143752
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid40086382
dc.identifier.scopus2-s2.0-86000790409
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2025.143752
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5991
dc.identifier.volume479
dc.identifier.wosWOS:001486956400001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260218
dc.subjectPlant-derived antioxidants
dc.subjectEdible oils
dc.subjectLipid oxidation
dc.subjectStability
dc.subjectShelf life extension
dc.titleEffects of plant-derived antioxidants to the oxidative stability of edible oils under thermal and storage conditions: Benefits, challenges and sustainable solutions
dc.typeReview Article

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