Degradation of edible oil during food processing by ultrasound: Electron paramagnetic resonance, physicochemical, and sensory appreciation

Daniella Pingret, Grégory Durand, Anne Sylvie Fabiano-Tixier, Antal Rockenbauer, Christian Ginies, Farid Chemat

Research output: Contribution to journalArticle

78 Citations (Scopus)


During ultrasound processing of lipid-containing food, some off-flavors can be detected, which can incite depreciation by consumers. The impacts of ultrasound treatment on sunflower oil using two different ultrasound horns (titanium and pyrex) were evaluated. An electron paramagnetic resonance study was performed to identify and quantify the formed radicals, along with the assessment of classical physicochemical parameters such as peroxide value, acid value, anisidine value, conjugated dienes, polar compounds, water content, polymer quantification, fatty acid composition, and volatiles profile. The study shows an increase of formed radicals in sonicated oils, as well as the modification of physicochemical parameters evidencing an oxidation of treated oils.

Original languageEnglish
Pages (from-to)7761-7768
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Issue number31
Publication statusPublished - Aug 8 2012



  • degradation
  • electron paramagnetic resonance
  • spin trapping
  • sunflower oil
  • ultrasound

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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