Factors Affecting Thermal Stability of Vegetable Oil

The thermal degradation of vegetable oils presents considerable challenges for the food processing sector and public health. This paper explores the complexities of the thermal degradation of vegetable oil, highlighting the interdependent interactions among its various factors. The heterogeneity in oil composition and external factors such as temperature, frying time, and frying cycles, adds to the difficulty in understanding the degradation process. Research efforts have focused on internal factors like fatty acid composition and antioxidants and external factors such as heating temperature and time. Antioxidants from natural sources have shown promise in stabilizing vegetable oils, yet further research is needed to make them effective in elevated temperatures. Additionally, the role of metal surfaces in the degradation process remains underexplored, This review aims to summaries current knowledge and identify gaps for future research in improving vegetable oil stability and safety. The review is also relevant to the biodiesel application.