Submitted to: European Journal of Lipid Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/7/2026
Publication Date: 4/28/2026
Citation: Yasin, L.H., Thelen, M.M., Winkler-Moser, J.K., Fhaner, M.J. 2026. Controlled-potential electrolysis antioxidant effects on edible oils. European Journal of Lipid Science and Technology. https://doi.org/10.1002/ejlt.70108.
DOI: https://doi.org/10.1002/ejlt.70108

Interpretive Summary: Deep-fat frying exposes oils to high heat and oxygen, which can rapidly degrade frying oils, resulting in loss of nutrients and the formation of potentially harmful compounds if these reactions are not carefully monitored and controlled. Antioxidants and anti-polymerization agents are added to oils to slow down these reactions during frying to extend the frying life of oils and maintain the quality of fried foods. However, antioxidants are also degraded and evaporated by high temperatures and must be monitored and replenished. In this study, instead of using antioxidants to prevent oil degradation during frying, researchers used a platinum electrode to apply voltage to safflower, peanut, and soybean oil while they were heated to frying temperature. The degradation of polyunsaturated fatty acids in oils that were treated with voltage was compared to degradation of untreated samples. It was found that the voltage treatment protected the polyunsaturated fatty acids in the oils from degradation. The researchers also determined the level of voltage that had the most protective effect. Although more work needs to be done to understand the impact of this treatment on frying oil and, ultimately fried food quality, the results present a possible new avenue for protection of frying oils from degradation during frying without the need for adding synthetic antioxidants. This may be of interest to food companies, oilseed processors, as well as frying equipment manufacturers and potentially lead to more plant-based oils being used as frying oils thus more income sources for American farmers.

Technical Abstract: Thermal oxidation of unsaturated fatty acids occurs in edible oils during processing, shipping, storage, and consumer use. Numerous antioxidant strategies are employed to slow oxidation rates to preserve the healthfulness and flavor characteristics of these products. In these studies, a controlled-potential electrolysis was applied to edible oils in the presence of thermal stress to investigate antioxidant efficiency for unsaturated fatty acids. Initially, three edible oils (peanut, safflower, and vegetable [soybean]) were exposed to a controlled cathodic voltage of -0.6V versus Ag/AgCl. Polyunsaturated fatty acid levels were measured via square-wave voltammetry and gas chromatography with flame ionization detection. The controlled-potential electrolysis at 0.6V produced a decrease in oxidation rate for linoleic and linolenic acids for all oils evaluated. It was also observed that increasing the applied voltage reduced the antioxidant effect for unsaturated fatty acids and produced a pro-oxidative effect at applied voltages higher than 0.0 V versus Ag/AgCl. These results suggest that a tailored antioxidant strategy for different oil blends may be feasible without the need for chemical additives. Practical applications: Polyunsaturated fatty acid oxidation remains an area of interest for researchers in diverse fields including human health and disease, functional food development, and seed oil processing. As such, novel strategies for reducing thermal oxidation of these high value fatty acids are a high priority. Controlled-potential electrolysis represents a novel approach to preserving polyunsaturated fatty acids in applications such as seed oil processing and extraction or the batch frying processes in the snack food and restaurant industries.