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<p>Lipid oxidation significantly compromises the safety, nutritional quality, and shelf life of edible oils, while conventional analytical methods are costly, time-consuming, and unsuitable for real-time monitoring. This study presents a novel nanofiber-based colorimetric sensor for rapid visual detection of lipid oxidation in soybean oil (SBO) and extra virgin olive oil (EVOO) under accelerated storage conditions (70&#xa0;°C for 35 days). Polyacrylonitrile (PAN) nanofiber mats containing Congo red dye (CR, 0.0025%, 0.005%, and 0.01%, w/w) were fabricated via solution-blowing spinning and characterized using scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). Oxidative deterioration was evaluated through conjugated diene (CD) and triene (CT) values, para-anisidine value (p-AnV), total polar compounds (TPC), volatile oxidation compounds, Rancimat induction period (IP), FTIR analysis, and cytotoxicity assays. Among the developed sensors, Mat_III (0.01% CR) exhibited the highest sensitivity, showing distinct color responses with ΔE values of 12.83 ± 0.20 in SBO and 9.83 ± 0.15 in EVOO, and rapid response times of 2.94&#xa0;s and 4.71&#xa0;s, respectively. After 35 days, CD, CT, and TPC increased to 3.83%, 0.96%, and 12.17% in SBO and 2.49%, 0.62%, and 7.83% in EVOO, while IP values decreased markedly, particularly in SBO, from 7.89&#xa0;h to 2.04&#xa0;h. Overall, these sensors offer a low-cost, rapid, and user-friendly approach for real-time oil oxidation monitoring.</p>

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Colorimetric detection of edible oil oxidation using PAN–Congo red nanofiber mats

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年3月21日

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  • Ayat F. Hashim,
  • Hamdy A. Zahran,
  • Sherine M. Afifi,
  • Ahmed A. Abd-Rabou,
  • Said F. Hamed

摘要

Lipid oxidation significantly compromises the safety, nutritional quality, and shelf life of edible oils, while conventional analytical methods are costly, time-consuming, and unsuitable for real-time monitoring. This study presents a novel nanofiber-based colorimetric sensor for rapid visual detection of lipid oxidation in soybean oil (SBO) and extra virgin olive oil (EVOO) under accelerated storage conditions (70 °C for 35 days). Polyacrylonitrile (PAN) nanofiber mats containing Congo red dye (CR, 0.0025%, 0.005%, and 0.01%, w/w) were fabricated via solution-blowing spinning and characterized using scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FTIR). Oxidative deterioration was evaluated through conjugated diene (CD) and triene (CT) values, para-anisidine value (p-AnV), total polar compounds (TPC), volatile oxidation compounds, Rancimat induction period (IP), FTIR analysis, and cytotoxicity assays. Among the developed sensors, Mat_III (0.01% CR) exhibited the highest sensitivity, showing distinct color responses with ΔE values of 12.83 ± 0.20 in SBO and 9.83 ± 0.15 in EVOO, and rapid response times of 2.94 s and 4.71 s, respectively. After 35 days, CD, CT, and TPC increased to 3.83%, 0.96%, and 12.17% in SBO and 2.49%, 0.62%, and 7.83% in EVOO, while IP values decreased markedly, particularly in SBO, from 7.89 h to 2.04 h. Overall, these sensors offer a low-cost, rapid, and user-friendly approach for real-time oil oxidation monitoring.