Innovations in Enhancing the Oxidative Stability of Vegetable Oils: Insights from Research and Industry

A special issue of Antioxidants (ISSN 2076-3921). This special issue belongs to the section "Extraction and Industrial Applications of Antioxidants".

Deadline for manuscript submissions: 20 July 2024 | Viewed by 211

Special Issue Editors

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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

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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 Issue Information

Dear Colleagues,

The control of lipid peroxidation is one of the main challenges related to the utilization of vegetable oil. The replacement of oils containing saturated fatty acids (SFA) with oils rich in monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), considered healthier but more liable to oxidation, has further increased this problem. Oxidation is the main process responsible for the loss of oil quality, causing a decrease in the nutritional value of oil and generating toxic by-products and undesirable off-flavors, making food containing oils less acceptable to consumers.

Some oils (e.g., olive oil) endowed with antioxidants are naturally protected, while others (e.g., soybean, sunflower) require exogenous antioxidants to protect them from oxidation.

The safety issues associated with synthetic antioxidants and consumers’ increasing demand for natural food have fostered the use of natural antioxidants in order to delay oil oxidation.

We invite you to contribute to this Special Issue with manuscripts presenting current insights from research and industry regarding the application of innovative techniques to enhance the oxidative stability of oil-based food products. The submitted articles (latest research findings or review articles) may address any technique recently employed to inhibit oil oxidation, such as the use of plant extracts or antioxidants alone or in combination with surface-active substances to increase antioxidant efficiency or antioxidant encapsulation.

We look forward to your contribution.

Dr. Angela Fadda
Dr. Daniele Sanna
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at 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 100 words) can be sent to the Editorial Office for announcement on this website.

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.


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

Published Papers

This special issue is now open for submission.
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