Mechanistic insights of free radical scavenging-driven stabilization of edible oils and their shelf life extension using CeO nanoparticles.

The rapid production of reactive oxygen species (ROS) due to lipid peroxidation of unsaturated bonds in wholesome vegetable oil during its storage and utilization happens to be the most alarming cause of concern in the edible oil industry. In researching for an ideal candidate to be used as an antioxidant, it has been identified that engineered CeO nanoparticle with curated surface chemistry (Ce3+/Ce4+ ratio) displays an enhanced ROS scavenging activity. Herein the CeO nanoparticles (∼100-110 nm) were manufactured though controlled synthesis protocol to achieve the desired outcome.