Lipid oxidation of vegetable oils

Lipid oxidation is the main mechanism of deterioration of vegetable oils, which causes nutritional and sensory losses due to the formation of lipid oxidation products. This chapter emphasizes the reaction mechanisms of lipid oxidation and the factors that influence these reactions in vegetable oils. Furthermore, the importance and implications of this deterioration process, as well as the available methods to determine the oxidation state and oxidative stability of vegetable oils are discussed in profoundness. Finally, the possible protection actions and improvement of the oxidation of vegetable oils are also addressed.