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Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique

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cris.virtual.author-orcid0000-0002-0481-6416
cris.virtual.author-orcid0000-0002-9011-8592
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cris.virtual.author-orcid0000-0001-8398-7143
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cris.virtualsource.author-orcid99aed1fd-67ac-43f9-b5e5-392ea7cd426f
cris.virtualsource.author-orcid5a92c57a-50a8-4d53-a17d-17ad767a350e
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cris.virtualsource.author-orcid09fe1169-f98e-494b-8c1b-b7dfa3e4d510
dc.abstract.enThis study aimed to evaluate the oxidative stability and surface properties of cold-pressed vegetable oils using the Langmuir monolayer technique. Six oils—milk thistle, evening primrose, flaxseed, camelina sativa, black cumin, and pumpkin seed—were ana lyzed to investigate their molecular organization and behavior at the air/water interface, particularly after undergoing oxidation. The results showed that oils rich in polyunsatu rated fatty acids (PUFAs), such as flaxseed and evening primrose oils, formed monolayers with larger molecular areas and lower stability, which led to faster oxidative degrada tion, especially under thermal conditions. In contrast, pumpkin seed oil, with a higher content of saturated fatty acids (SFAs), formed more condensed and stable monolayers, enhancing its resistance to oxidation. Black cumin oil, with a balanced profile of SFAs and monounsaturated fatty acids (MUFAs), demonstrated similar stability. The Langmuir technique facilitated a detailed analysis of monolayer phase transitions: PUFA-rich oils transitioned more readily to less stable phases, while SFA-rich oils maintained durable, condensed structures. These findings underscore the utility of this method for assessing the oxidative stability of vegetable oils and highlight key parameters—such as surface pressure, molecular area, and elasticity modulus—that can support the optimization of oil storage and quality in the food industry and related sectors.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Chemii
dc.contributor.authorKamińska, Wiktoria
dc.contributor.authorRzyska-Szczupak, Katarzyna
dc.contributor.authorPrzybylska-Balcerek, Anna
dc.contributor.authorStuper-Szablewska, Kinga
dc.contributor.authorDembska, Anna
dc.contributor.authorNeunert, Grażyna
dc.date.access2025-02-05
dc.date.accessioned2025-02-05T09:49:56Z
dc.date.available2025-02-05T09:49:56Z
dc.date.copyright2025-01-04
dc.date.issued2025
dc.description.abstract<jats:p>This study aimed to evaluate the oxidative stability and surface properties of cold-pressed vegetable oils using the Langmuir monolayer technique. Six oils—milk thistle, evening primrose, flaxseed, camelina sativa, black cumin, and pumpkin seed—were analyzed to investigate their molecular organization and behavior at the air/water interface, particularly after undergoing oxidation. The results showed that oils rich in polyunsaturated fatty acids (PUFAs), such as flaxseed and evening primrose oils, formed monolayers with larger molecular areas and lower stability, which led to faster oxidative degradation, especially under thermal conditions. In contrast, pumpkin seed oil, with a higher content of saturated fatty acids (SFAs), formed more condensed and stable monolayers, enhancing its resistance to oxidation. Black cumin oil, with a balanced profile of SFAs and monounsaturated fatty acids (MUFAs), demonstrated similar stability. The Langmuir technique facilitated a detailed analysis of monolayer phase transitions: PUFA-rich oils transitioned more readily to less stable phases, while SFA-rich oils maintained durable, condensed structures. These findings underscore the utility of this method for assessing the oxidative stability of vegetable oils and highlight key parameters—such as surface pressure, molecular area, and elasticity modulus—that can support the optimization of oil storage and quality in the food industry and related sectors.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,2
dc.description.number1
dc.description.points140
dc.description.versionfinal_published
dc.description.volume30
dc.identifier.doi10.3390/molecules30010170
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2442
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/30/1/170
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofMolecules
dc.relation.pagesart. 170
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enfatty acids
dc.subject.envegetable oils
dc.subject.enLangmuir monolayer
dc.subject.enoxidation stability
dc.titleBehavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume30