Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique
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 organizati...
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2025-01-01
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| author | Wiktoria Kamińska Katarzyna Rzyska-Szczupak Anna Przybylska-Balcerek Kinga Stuper-Szablewska Anna Dembska Grażyna Neunert |
| author_facet | Wiktoria Kamińska Katarzyna Rzyska-Szczupak Anna Przybylska-Balcerek Kinga Stuper-Szablewska Anna Dembska Grażyna Neunert |
| author_sort | Wiktoria Kamińska |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-39ad64eb411942729366ce5139754094 |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Molecules |
| spelling | doaj-art-39ad64eb411942729366ce51397540942025-01-10T13:19:06ZengMDPI AGMolecules1420-30492025-01-0130117010.3390/molecules30010170Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer TechniqueWiktoria Kamińska0Katarzyna Rzyska-Szczupak1Anna Przybylska-Balcerek2Kinga Stuper-Szablewska3Anna Dembska4Grażyna Neunert5Department of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, PolandDepartment of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, 60-628 Poznan, PolandDepartment of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, 60-628 Poznan, PolandDepartment of Chemistry, Faculty of Forestry and Wood Technology, Poznan University of Life Sciences, 60-628 Poznan, PolandDepartment of Bioanalytical Chemistry, Faculty of Chemistry, Adam Mickiewicz University, Uniwersytetu Poznanskiego 8, 61-614 Poznan, PolandDepartment of Physics and Biophysics, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 38/42, 60-637 Poznan, PolandThis 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.https://www.mdpi.com/1420-3049/30/1/170fatty acidsvegetable oilsLangmuir monolayeroxidation stability |
| spellingShingle | Wiktoria Kamińska Katarzyna Rzyska-Szczupak Anna Przybylska-Balcerek Kinga Stuper-Szablewska Anna Dembska Grażyna Neunert Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique Molecules fatty acids vegetable oils Langmuir monolayer oxidation stability |
| title | Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique |
| title_full | Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique |
| title_fullStr | Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique |
| title_full_unstemmed | Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique |
| title_short | Behavior at Air/Water Interface and Oxidative Stability of Vegetable Oils Analyzed Through Langmuir Monolayer Technique |
| title_sort | behavior at air water interface and oxidative stability of vegetable oils analyzed through langmuir monolayer technique |
| topic | fatty acids vegetable oils Langmuir monolayer oxidation stability |
| url | https://www.mdpi.com/1420-3049/30/1/170 |
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