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Peer-reviewedCC BY 4.0Molecules

Integrated Analytical Assessment of Edible and Essential Oils: Thermal, Oxidative, Chromatographic and Spectroscopic Characterization

  • Francielly Anjolin Lescano1
  • Flavio Santana Michels2
  • Regiane Santana da Conceição Ferreira Cabanha1
  • Elaine Silva de Padua Melo1,3
  • Lincoln Carlos Silva de Oliveira4
  • Rita de Cássia Avellaneda Guimarães1
  • Ademir da Silva Alves Junior1
  • Karine de Cássia Freitas1
  • Valter Aragão do Nascimento1
4 affiliations
  1. 1Group of Spectroscopy and Bioinformatics Applied Biodiversity and Health (GEBABS), Graduate Program in Health and Development in the Central-West Region of Brazil, Federal University of Mato Grosso do Sul (UFMS), Campo Grande 79079-900, MS, Brazil
  2. 2Instituto de Física, Federal University of Mato Grosso do Sul (UFMS), Campo Grande 79070-900, MS, Brazil
  3. 3Faculty of Medicine, State University of Mato Grosso do Sul, Av. Dom Antônio Barbosa, 4155—Vila Santo Amaro, Campo Grande 79115-898, MS, Brazil
  4. 4Chemistry Institute, Federal University of Mato Grosso do Sul (UFMS), Campo Grande 79070-900, MS, Brazil
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Abstract

This study investigates the physicochemical, thermal, oxidative, and spectroscopic properties of vegetable and essential oils using an integrated multianalytical approach. Commercial samples of avocado oil, grape seed oil (samples A and B), sucupira oil (samples A and B), eucalyptus essential oil (samples A and B), and sweet orange essential oil (samples A and B) were evaluated by differential scanning calorimetry (DSC), gas chromatography (GC-FID), Rancimat oxidative stability analysis, UV–Vis absorption spectroscopy, and excitation–emission fluorescence spectroscopy. Samples A and B represent different commercial samples of the same oil type obtained from different commercial products. DSC analyses revealed distinct thermal transition profiles associated with lipid composition and molecular organization. Avocado oil exhibited the most complex crystallization behavior and the highest transition enthalpy, indicating greater thermal organization. Chromatographic analysis demonstrated predominance of monounsaturated fatty acids in avocado oil, especially oleic acid, whereas grape seed and sucupira oils showed elevated concentrations of polyunsaturated fatty acids, mainly linoleic acid. Oxidative stability analysis showed significant differences among the samples, with avocado oil presenting the highest induction period (12.38 h), while eucalyptus, orange, and sucupira oils exhibited very low oxidative stability. UV–Vis and fluorescence analyses demonstrated distinct spectral profiles related to pigment composition, antioxidant compounds, and oxidation state. Overall, the results confirmed strong agreement among thermal, chromatographic, oxidative, and spectroscopic analyses, demonstrating the applicability of integrated analytical approaches for comprehensive characterization of vegetable and essential oils.

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Cite

BibTeXRIS
BibTeX
@article{lescano2026integrated,
  title = {{Integrated Analytical Assessment of Edible and Essential Oils: Thermal, Oxidative, Chromatographic and Spectroscopic Characterization}},
  author = {Francielly Anjolin Lescano and Flavio Santana Michels and Regiane Santana da Conceição Ferreira Cabanha and Elaine Silva de Padua Melo and Lincoln Carlos Silva de Oliveira and Rita de Cássia Avellaneda Guimarães and Ademir da Silva Alves Junior and Karine de Cássia Freitas and Valter Aragão do Nascimento},
  journal = {Molecules},
  year = {2026},
  month = nov,
  doi = {10.3390/molecules31214026},
  url = {https://www.mdpi.com/1420-3049/31/21/4026},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Integrated Analytical Assessment of Edible and Essential Oils: Thermal, Oxidative, Chromatographic and Spectroscopic Characterization
AU  - Francielly Anjolin Lescano
AU  - Flavio Santana Michels
AU  - Regiane Santana da Conceição Ferreira Cabanha
AU  - Elaine Silva de Padua Melo
AU  - Lincoln Carlos Silva de Oliveira
AU  - Rita de Cássia Avellaneda Guimarães
AU  - Ademir da Silva Alves Junior
AU  - Karine de Cássia Freitas
AU  - Valter Aragão do Nascimento
PY  - 2026
DA  - 2026/11/09
JO  - Molecules
DO  - 10.3390/molecules31214026
UR  - https://www.mdpi.com/1420-3049/31/21/4026
AB  - This study investigates the physicochemical, thermal, oxidative, and spectroscopic properties of vegetable and essential oils using an integrated multianalytical approach. Commercial samples of avocado oil, grape seed oil (samples A and B), sucupira oil (samples A and B), eucalyptus essential oil (samples A and B), and sweet orange essential oil (samples A and B) were evaluated by differential scanning calorimetry (DSC), gas chromatography (GC-FID), Rancimat oxidative stability analysis, UV–Vis absorption spectroscopy, and excitation–emission fluorescence spectroscopy. Samples A and B represent different commercial samples of the same oil type obtained from different commercial products. DSC analyses revealed distinct thermal transition profiles associated with lipid composition and molecular organization. Avocado oil exhibited the most complex crystallization behavior and the highest transition enthalpy, indicating greater thermal organization. Chromatographic analysis demonstrated predominance of monounsaturated fatty acids in avocado oil, especially oleic acid, whereas grape seed and sucupira oils showed elevated concentrations of polyunsaturated fatty acids, mainly linoleic acid. Oxidative stability analysis showed significant differences among the samples, with avocado oil presenting the highest induction period (12.38 h), while eucalyptus, orange, and sucupira oils exhibited very low oxidative stability. UV–Vis and fluorescence analyses demonstrated distinct spectral profiles related to pigment composition, antioxidant compounds, and oxidation state. Overall, the results confirmed strong agreement among thermal, chromatographic, oxidative, and spectroscopic analyses, demonstrating the applicability of integrated analytical approaches for comprehensive characterization of vegetable and essential oils.
SN  - 1420-3049
ER  -