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Antioxidants
Special Issues
Lipid Peroxidation, Vegetable Oil Oxidation, and the Role of Plant...
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Lipid Peroxidation, Vegetable Oil Oxidation, and the Role of Plant Extracts in Enhancing Oxidative Stability

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Aberrant Oxidation of Biomolecules".

Deadline for manuscript submissions: 20 July 2026 | Viewed by 1647

Special Issue Editors

Dr. Daniele Sanna

E-Mail Website
Guest Editor
Institute of Biomolecular Chemistry, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy
Interests: oxidative stability; vegetable oils; bioinorganic chemistry; EPR spectroscopy
Special Issues, Collections and Topics in MDPI journals
Dr. Angela Fadda

E-Mail Website
Guest Editor
Institute of the Sciences of Food Production, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy
Interests: oxidative stability; vegetable oils; antioxidants; fruit quality; postharvest; post-harvest technology; post-harvest physiology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

We invite researchers and academics to contribute to this Special Issue dedicated to the pressing topic of lipid peroxidation and the oxidative stability of vegetable oils. As the demand for healthier oils rich in mono- and poly-unsaturated fatty acids continues to grow, so does the need for effective strategies to control oil oxidation—a key factor in the deterioration of nutritional and sensory quality, and overall consumer acceptance.

This Special Issue will focus on innovative research and recent advancements in delaying lipid peroxidation, developing practical solutions to extend the shelf life and preserve the quality of oil-based food products. In particular, we encourage submissions exploring the potential of plant-based antioxidants and natural extracts as sustainable, consumer-friendly alternatives to synthetic additives.

Topics of interest include, but are not limited to, the following:

  • Mechanisms and measurement of lipid peroxidation in vegetable oils;
  • Comparative oxidative stability of different edible oils;
  • Natural antioxidants from plant sources: characterization and effectiveness;
  • Synergistic effects of plant extracts and other compounds to delay oxidation;
  • Encapsulation techniques and delivery systems to improve antioxidant activity;
  • Applications of surface-active substances in enhancing antioxidant efficiency;
  • Case studies from industry and innovative formulation strategies.

We welcome original research articles, reviews, and short communications that provide new insights or technological approaches in this field.

Dr. Daniele Sanna
Dr. Angela Fadda
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Antioxidants is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • oil oxidative stability
  • natural antioxidants
  • lipid peroxidation
  • surfactants
  • encapsulation

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Published Papers (2 papers)

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Research

11 pages, 540 KB  
Article
Blueberry Extract as a Source of Natural Antioxidants to Improve Thermal Stability of Standard Sunflower Oil
by Pamela Laera, Giacomo Squeo, Roccangelo Silletti, Michele Faccia and Francesco Caponio
Antioxidants 2026, 15(5), 590; https://doi.org/10.3390/antiox15050590 - 7 May 2026
Viewed by 271
Abstract
Vegetable oils are highly susceptible to thermo-oxidative degradation, leading to the deterioration of quality, the development of undesirable off-flavours, and the generation of potentially harmful compounds that may pose risks to human health. Although synthetic antioxidants are commonly used to mitigate these effects, [...] Read more.
Vegetable oils are highly susceptible to thermo-oxidative degradation, leading to the deterioration of quality, the development of undesirable off-flavours, and the generation of potentially harmful compounds that may pose risks to human health. Although synthetic antioxidants are commonly used to mitigate these effects, growing safety concerns have stimulated research interest in natural alternatives. In the present study, a selection of commercially available plant extracts were carefully chosen and evaluated to assess their efficacy in enhancing the thermal oxidative stability of standard sunflower oil. Among the extracts tested, one blueberry extract (BE-B) exhibited the highest phenolic content as well as the strongest antioxidant activity. When incorporated into oil, BE-B significantly delayed the formation of primary oxidation products and the development of triacylglycerol polymers during heating, with the protective effects becoming more pronounced at higher concentrations. Volatile compound analysis further confirmed a substantial reduction in α,β-unsaturated aldehydes, which are recognized as major contributors to rancidity and oil degradation. Overall, these findings indicate that BE-B represents a highly promising natural antioxidant, capable of improving the quality and stability of vegetable oils, and underscore the potential for blueberry extract to be employed in commercial applications within the edible oil industry. Full article
(This article belongs to the Special Issue Lipid Peroxidation, Vegetable Oil Oxidation, and the Role of Plant Extracts in Enhancing Oxidative Stability)
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16 pages, 2337 KB  
Article
Autofluorescence Profiling of Virgin Olive Oil: Impact of Rosemary and Basil Flavoring During Storage
by Enrique J. Díaz-Montaña, Ramón Aparicio-Ruiz, Noelia Tena, Ana Lobo-Prieto, Diego L. García-González and María Teresa Morales
Antioxidants 2026, 15(1), 62; https://doi.org/10.3390/antiox15010062 - 1 Jan 2026
Viewed by 836
Abstract
The consumption of virgin olive oil has been associated with a broad spectrum of beneficial effects. These health outcomes are attributed not only to its high monounsaturated fatty acid content but also to its bioactive components. Nowadays, the flavoring of olive oil has [...] Read more.
The consumption of virgin olive oil has been associated with a broad spectrum of beneficial effects. These health outcomes are attributed not only to its high monounsaturated fatty acid content but also to its bioactive components. Nowadays, the flavoring of olive oil has gained popularity to improve its antioxidant properties, modify its sensory characteristics, and enhance its oxidative stability. This study explores spectrofluorometry as a fast, non-destructive, and eco-friendly tool to monitor oxidation and predict shelf life in virgin olive oils (VOOs). Both unflavored and flavored rosemary and basil samples were studied. Over nine months of storage, monthly autofluorescence measurements at 330 nm excitation revealed dynamic spectral changes. These changes were mapped into three distinct emission zones (I, II, and III), providing a spectral fingerprint of oil freshness and stability. Autofluorescence analysis revealed that oxidation-related emission increased while pigment-related emission decreased over time, especially within the first five months. Rosemary and basil flavoring slowed degradation due to antioxidant migration from the herbs. It is proposed that a ratio between the fluorescence intensity of Zone III/Zone II of the spectrum of less than 0.6 indicates oils stored for more than three months. Full article
(This article belongs to the Special Issue Lipid Peroxidation, Vegetable Oil Oxidation, and the Role of Plant Extracts in Enhancing Oxidative Stability)
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