Developing new approaches to evaluate the stability of edible oils under moderate conditions is highly demanded today to avoid accelerated experiments that are not well correlated with actual shelf life. In particular, low intensity of visible light (photooxidation) needs to be integrated in stability studies, together with mild temperature. Thus, in this work, a strategy based on a “mesh cell”-FTIR to monitor chemical changes in lipid matrices using a combination of light and mild heating was applied. The results were compared with those obtained for the stability of triolein used as a molecular model. The study showed that the moderate light intensity (400 lx) at a low temperature (23 °C) has an early effect on the degradation of lipid matrices that is not observed when they are stored at 35 °C in the absence of light. Thus, the results proved that the exposure to light (400 lx) was more relevant than mild heating (35 °C) in monounsaturated lipid matrices, while polyunsaturated lipid matrices were more sensitive to mild heating.

中文翻译：

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液体脂质基质中的光氧化作用：“网状细胞”孵育的创新FTIR光谱策略的答案

如今，迫切需要开发新的方法来评估中度条件下食用油的稳定性，以避免加速实验与实际保质期没有很好的关联。特别是，在稳定性研究中需要结合低强度的可见光（光氧化）以及适度的温度。因此，在这项工作中，采用了一种基于“网状细胞” -FTIR的策略，以结合使用光和温和加热来监测脂质基质中的化学变化。将结果与所获得的三油精的稳定性用作分子模型进行比较。研究表明，在低温（23°C）下适度的光照强度（400 lx）对脂质基质的降解具有早期影响，而在没有光照的情况下将脂质基质存储在35°C时则未观察到。因此，