article · Journal of Food Composition and Analysis
Oxidation degrades the nutritional quality of vegetable oils and generates unpleasant flavours, serving as the primary constraint on oil stability during storage. While synthetic antioxidants have historically been utilised to delay this spoilage, their associated health risks have prompted the edible oil sector to explore safer alternatives. Bioactive compounds extracted from plant matrices offer a viable substitute, demonstrating the capacity to preserve oils against oxidation with efficacy that can match or exceed synthetic options. Incorporating these natural compounds aligns with consumer interest in clean-label, natural food products. An assessment of current extraction techniques and enrichment processes outlines the practical mechanisms for incorporating plant-derived bioactives into edible oils, detailing the specific benefits and limitations associated with each approach.
Vegetable oils spoil over time through oxidation, which harms taste and nutritional value. While artificial additives prevent this, consumers and manufacturers increasingly avoid synthetic chemicals due to potential health concerns. Identifying effective ways to extract and add natural plant antioxidants enables the production of healthier, longer-lasting food oils that meet public demand for natural ingredients.
This work directly addresses edible oil manufacturers seeking to replace synthetic additives with natural preservatives. The technical focus centres on extraction and enrichment methods to boost oil shelf life. Because the review synthesises existing literature rather than testing a specific proprietary formulation, the technological readiness remains at an early, foundational stage for processors looking to benchmark and select suitable processing routes.
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Oxidation of vegetable oils is a phenomenon that alters the nutritional value of the oil and produces unpleasant flavors, it is also the main factor limiting the quality of vegetable oils during storage. Synthetic antioxidants (SA) are known for their performance to improve vegetable oil oxidative stability. However, owing to their harmful effects on human health, the edible oil industry is seeking safe and healthy natural antioxidants. Indeed, such natural antioxidants, recovered from different plant matrices, demonstrate a potential effect, even better than SA in some cases, to preserve oils from oxidation and to satisfy consumer demand for natural foods. The enrichment of these oils using antioxidants from natural sources is proposed as a solution. Starting with a literature search using “enrich”, “oxidation”, “shelf-life”, “extract”, “antioxidant”, and “aromatic and medicinal plant” as keywords, the present paper provides a detailed overview of all extraction techniques for bioactive compounds and possible methods for enriching vegetable oil mentioning the advantages and drawbacks of each one.
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DOI: 10.1016/j.jfca.2024.105995
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