Kinetic and thermodynamic evaluation of the oxidative stability of camelina oil and its blends with olive oil using the Rancimat test

Terpinc, Petra (author), Schreiner, Matthias (author), Abramovič, Helena (author)

Camelina 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.

• Language: English
• Keywords: Camelina sativa, oil blends, oxidation kinetics, thermodynamics, predicted shelf life, PCA
• Work type: Article
• Typology: 1.01 - Original Scientific Article
• Organization: BF - Biotechnical Faculty
• Publication status: Published
• Publication version: Version of Record
• Publication date: 01.02.2026
• Year: 2026
• Number of pages: 10 str.
• Numbering: Vol. 501, art. 147571
• PID: 20.500.12556/RUL-180692
• UDC: 664.34:577.115
• ISSN on article: 0308-8146
• DOI: 10.1016/j.foodchem.2025.147571
• COBISS.SI-ID: 261572355
• Publication date in RUL: 13.03.2026

Record is a part of a journal

• Title: Food chemistry
• Shortened title: Food chem.
• Publisher: Applied Science Publishers
• ISSN: 0308-8146
• COBISS.SI-ID: 6385415

Licences

• License: CC BY 4.0, Creative Commons Attribution 4.0 International
• Link: http://creativecommons.org/licenses/by/4.0/
• Description: This is the standard Creative Commons license that gives others maximum freedom to do what they want with the work as long as they credit the author.

Secondary language

• Language: Slovenian
• Keywords: rastlinska olja, ričkovo olje, metoda glavnih komponent, PCA, oksidativna stabilnost, antioksidativna učinkovitost

Projects

• Funder: ARIS - Slovenian Research and Innovation Agency
• Project number: P4-0121-2018
• Name: Biokemijska in biofizikalno-kemijska karakterizacija naravnih snovi

• Funder: ARIS - Slovenian Research and Innovation Agency
• Project number: P4-0234-2018
• Name: Integrirano živilstvo in prehrana