An overview of the detection methods to the edible oil oxidation degree: Recent progress, challenges, and perspectives.

Oil oxidation, the main quality-deteriorated reaction, would significantly and negatively influence its quality and safety during processing and storage. Evaluating oil oxidation degree is an effective strategy to enable early warning and ensure food safety. Herein, principles, recent progresses, advantages and shortcomings, representative applications, current challenges and promising perspectives, and summary tables of traditional (titration), instrumental (chromatography and spectroscopy), and especially rapid detection methods (chemical colorimetric methods and portable miniaturized devices) for evaluating oil oxidation degree are presented and reviewed. It is believed that rapid detection methods are the most promising practical candidate for detecting oil oxidation. Also, the interaction between advanced data-processing techniques and detection methods, and the systematic integration of whole analytical processes is proposed as next-generation perspectives in the oil oxidation evaluation. We wish to provide the knowledge of oil oxidation degree determination and enlighten novel strategies.