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May 18, 2026Journal of Food Composition and AnalysisOpen Access

Effects of Rosemary-Derived Antioxidants on Volatile Oxidation Markers in Rapeseed Oil: Different Behaviors in Rancimat vs. High-Temperature Oven Test

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Authors

YXYing XiongXHXiya HongBTBozhan Tan

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Overview

Randomized trial analyzes rosemary antioxidants' impact on oxidation markers in rapeseed oil, suggesting testing method implications.

Key Points

  • This research aims to analyze the effects of rosemary-derived antioxidants on the oxidation of rapeseed oil using different testing methods.
  • Compared volatile compounds in rapeseed oil under oven and Rancimat test conditions.
  • Analyzed the inhibitory effects of rosemary extract on aldehyde formation.
  • Investigated the mechanisms of β-scission related to oxidation processes.
  • In the oven test, rosemary antioxidants inhibited alkenal/alkadienal formation while promoting nonanal (P<0.01).
  • Rancimat tests showed rosemary antioxidants effectively inhibited degradation of monounsaturated fatty acids (P<0.05).
  • Fatty acid breakdown mechanism differed: oven tests favored proximal β-scission, while Rancimat tests preferred distal β-scission.

Cite This Study

Xiong et al. (2026) studied this question.

synapsesocial.com/papers/6a0aac2b5ba8ef6d83b6faa7https://doi.org/10.1016/j.jfca.2026.109252
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