Predictive Modeling of Oxidative Stability and Shelf Life of Pistachio Oil at Different Temperatures

This study developed predictive models for estimating the oxidative stability and shelf life of pistachio oil at different temperatures. The oxidation behavior of pistachio oil samples was characterized by measuring the induction period (IP) at low temperatures (50°C–60°C) and the oxidative stability index (OSI) at high temperatures (110°C–150°C). Based on this data, we developed predictive models, including a direct regression for low‐temperature storage and a novel hybrid model using the Steinhart‐Hart equation to integrate the low‐ and high‐temperature data. The models, based on key compositional factors such as the monounsaturated to polyunsaturated fatty acid (M/P) ratio, total tocopherols (TT), and total phenolics (TP), demonstrated strong predictive performance with coefficients of determination (R 2 ) exceeding 0.9. The shelf‐life predictions at 50°C had an error margin of ±2.13%, while the final hybrid model showed a maximum deviation of ±8.6% for shelf‐life prediction at 25°C. These findings demonstrate a robust framework for accurately estimating the shelf life of pistachio oil. Future research should explore the influence of additional environmental factors, such as light exposure and oxygen availability, to further refine these predictions.