Mechanistic kinetic modelling of lipid oxidation in vegetable oils to estimate shelf-life

Khoa A. Nguyen, Marie Hennebelle, John P.M. van Duynhoven, Arend Dubbelboer, Vincent J.P. Boerkamp, Peter A. Wierenga*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)


Estimating the shelf-life of vegetable oils is important to develop solutions to reduce spoilage by lipid oxidation. Typically, the shelf-life is predicted by detecting secondary oxidation markers in accelerated shelf-life tests, which are time-consuming. Existing numerical approaches using early primary oxidation products as predictive markers do not account for variations in fatty acid types, antioxidants, or storage conditions. A mechanistic kinetic model was developed incorporating these factors as a step towards shelf-life prediction for vegetable oils. Specific kinetic constants for the reactions of each unsaturated fatty acid type account for variations in fatty acid composition, and oxygen mass transfer accounts for variations in oxygen conditions. A second acceleration of lipid oxidation observed in long-term storage experiments was described by a multiplication factor for the kinetic constants related to oxidation products. Our model accurately extrapolates short-time experimental data to estimate long term formation of oxidation products under the same conditions.

Original languageEnglish
Article number137266
JournalFood Chemistry
Early online date1 Feb 2024
Publication statusPublished - Feb 2024


  • Lipid oxidation
  • Modelling kinetic reactions
  • Second oxidation phase
  • Shelf-life tests
  • Vegetable oils


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