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. The electronic structure of these nanoparticles were calculated accordingly to achieve clear understanding on electronic phenomenon which is responsible for this enhancement. It was determined that synthesized CeO are non-cytotoxic below 88 ppm and displays significant improvement of oxidative stability of oils at concentrations of 10-15 ppm. In addition, accelerated shelf-life study yields remarkable improvement of shelf life upto twice that of oils containing conventional antioxidants.