Kinetic and thermodynamic evaluation of the oxidative stability of camelina oil and its blends with olive oil using the Rancimat testTerpinc, Petra (Avtor) Schreiner, Matthias (Avtor) Abramovič, Helena (Avtor) Camelina sativaoil blendsoxidation kineticsthermodynamicspredicted shelf lifePCACamelina oil (CA) is rich in polyunsaturated fatty acids and bioactive compounds but is highly susceptible to oxidation. The thermo-oxidative stability of CA, olive oil (OL), and its blends at 100–130 °C was evaluated using the Rancimat test. Blends containing ≥40 % (w/w) OL showed improved oxidative stability compared to CA. For CA, the activation energy, enthalpy, and entropy of activation for global oxidation were 76.8 kJ mol−1, 73.5 kJ mol−1, and − 64.1 J mol−1 K−1, respectively, with Gibbs free energy of activation ranging from 97.5 kJ mol−1 (100 °C) to 99.4 kJ mol (130 °C). CA in the blend at 20 % (w/w) caused a notable decrease in the observed parameters compared to OL. The formation of the activated complex for global lipid oxidation becomes less endothermic, less non-spontaneous, and less endergonic with increased CA in the blend. PCA and HCA confirmed these trends.20262026-03-13 16:46:33Članek v reviji180692UDK: 664.34:577.115ISSN pri članku: 0308-8146DOI: 10.1016/j.foodchem.2025.147571COBISS_ID: 261572355sl