Stability Of Oil Research Articles

Factors Influencing the Oxidative Stability of Antarctic Krill Oil and Improvement Measures: a Review with Current Knowledge

Factors Influencing the Oxidative Stability of Antarctic Krill Oil and Improvement Measures: a Review with Current Knowledge

The Effectiveness of Extracts of Spent Grape Pomaces in Improving the Oxidative Stability of Grapeseed Oil

Spent grape pomace is a by-product of Grappa production that is usually considered waste. Therefore, in this study, in order to promote the sustainable use of by-products from the food industry, we aimed to optimize the extraction of antioxidants from spent grape pomace and their use to improve the oxidative stability of grapeseed oil. Ultrasound-assisted extraction maximized the total phenolic content and antioxidant activity, with the latter measured according to the ferric reducing antioxidant power. The best extraction conditions identified for spent grape pomace from red and white grapes were an amplitude of 40%, a duration of 22 min and a ratio of 1:37 and an amplitude of 40%, a duration of 25 min and a ratio of 1:45, respectively. Grapeseed oil, which is rich in polyunsaturated fatty acids and susceptible to rancidity, fortified with 10%, 20% and 30% of these extracts was evaluated in terms of its oxidative stability using the Rancimat method and compared with a control oil and an oil fortified with the synthetic antioxidant BHT at the highest legal level (200 ppm). For oil fortified with 30% of the extracts obtained from red and white pomace under the best conditions, increases in the induction time of 39% and 25% compared to the control and 23.01% and 10.62% compared to the BHT-fortified oil, respectively, were reported. This study highlights the potential of using grape pomace extracts as eco-friendly antioxidants to stabilize oil and contribute to the sustainability of the food industry at the same time.

Effect of Phycocyanin and Butylated Hydroxytoluene on the Oxidative Stability of Safflower Oil: A Comprehensive Kinetic Investigation

ABSTRACTSafflower includes both saturated and unsaturated fatty acids especially high levels of polyunsaturated fatty acid (PUFA). The addition of antioxidants during oil processing is one of the most effective methods. The aim of this research was to evaluate the oxidative stability of safflower oil supplemented with phycocyanin (PC) (200, 300, and 400 ppm), or butylated hydroxytoluene (BHT) (200 ppm), at 80, 90, and 100°C during the storage time. Oxidative stability of oil was measured through the assay of primary and secondary oxidation products: Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were evaluated, respectively. Results showed that the addition of PC at 300 and 400 ppm caused the lowest peroxide levels. In addition, the oxidation reactions of this oil followed a first‐order kinetic model for PV and TBARS. The amounts of PV and TBARS were dependent on the storage temperature; according to the Arrhenius equation, the activation energy (Ea) of the samples that contain 300 and 400 ppm PC decreased in all the tested temperatures compared to control. Results of the oxidative stability indicated that PC may have superior antioxidant properties than BHT and can potentially inhibit the oil oxidation. The sample containing 300 ppm PC demonstrated heightened efficacy in suppressing primary oxidation. Moreover, the results of sensory evaluation test showed that the 300 ppm PC sample received the highest rating for overall quality, which confirm that 300 ppm PC sample could be the best sample to decrease the oxidative stability in safflower oil.

Prolonging the oxidative stability of walnut oil by endogenous antioxidants: Phytosterol compounding for improved antioxidant capacity

Walnut oil, loaded with unsaturated fatty acids, offers significant health advantages yet is greatly vulnerable to oxidative spoilage.The investigation explored the impact of four oil extraction techniques on the inherent antioxidants, fatty acid profiles, antioxidant efficacy, and oxidation stability index (OSI) of walnut oil. The investigation utilized variance analysis coefficients and partial least squares regression analyses were conducted. It identified β-sitosterol and stigmasterol as crucial inherent antioxidant compounds. The maximal concentrations achieved through hot pressing were 943.16 mg/kg for β-sitosterol and 121.54 mg/kg for stigmasterol. Stigmasterol contribution to the DPPH radical scavenging activity was found to be 0.8224 in PLS1 (R2>0.95). Consequently, the combined effect of these antioxidants on the OSI was tested., revealing that a 2:1 ratio of these substances, under conditions of 45 ℃ ultrasound temperature and 27 minutes ultrasound duration(p<0.05), improved the OSI from 2 to 6.42.

Impact of deacidification processes on the quality and oxidative stability of walnut oil

In order to select an appropriate deacidification process and improve the quality of walnut oil, low-temperature cold-pressed crude walnut oil was used as raw material. Deacidified walnut oil was prepared using three deacidification processes: chemical deacidification (CD), adsorption deacidification (AD), and molecular distillation deacidification (MDD). The physicochemical properties, nutritional components, and in vitro antioxidant activities of the resulting deacidified walnut oils were comparatively analyzed. The results indicate that the fatty acid content in walnut oil exhibits fluctuating changes during the three different deacidification processes. The MDD shows a higher deacidification rate, reaching 94.06%, which is superior to the other two methods. Additionally, the AD retains more total phenols and tocopherols, with retention rates of 95.79% and 74.62%, respectively; whereas MDD is more effective at retaining phytosterols, achieving a retention rate of 98.09%. All these methods displayed positive impacts on the in vitro antioxidant capacity and oil stability of walnut oil, with ferric-reducing antioxidant power (FRAP) content and oxidative stability time were significantly reduced.whencompared to the untreated crude oil Among them, AD had the greatest impact on oxidative stability index (OSI) , with its decreasing from 2.06 h to 0.82 h. Overall, compared to CD or MDD, the AD has best application prospects in preserving nutritional components.

Low-carbon and high-efficiency nanosheet-enhanced CO2 huff-n-puff (HnP) for heavy oil recovery

CO2 huff-n-puff (CO2-HnP) process is a promising technique for enhanced heavy oil recovery. The huff stage of this process involves the formation of foamy oil flow, characterized by dispersed CO2 bubbles within heavy oil, which plays a pivotal role in both oil recovery and CO2 sequestration. Maintaining the stability of foamy oil is crucial for the efficient implementation of CO2-HnP processes. Herein, ultrathin plate-shaped nanosheets are employed as stabilizers for foamy oil. Carboxyl-alkyl composite Janus nanosheets (SANs) are synthesized using a bottom-up approach. Comprehensive characterizations illustrate that SANs, owing to their amphiphilic and Janus nature, efficiently adsorb at the CO2-oil interface, thereby modifying interfacial properties and enhancing foamy oil stability even at low concentration (0.005 wt%). The incorporation of SANs extends the duration of foamy oil effect, resulting in a substantial enhancement of oil recovery efficiency from 30.7% to 39.4%, and an increase in CO2 storage factor from 6.5% to 7.8%, compared to conventional CO2-HnP processes. Micromodel experiments and molecular dynamics simulations show that SANs strengthen foamy oil stability by increasing interfacial activity and reducing CO2 diffusion rate. Overall, the multifunctional capabilities of SANs in interfacial modification offer promising prospects for enhanced oil recovery and optimizing CCUS efficiency.

Karakteristik Breakdown Voltage Pada Dielektrik Minyak Mineral dan Minyak Ester Natural

The increasing demand for electrical energy, driven by population growth and industrial development, necessitates efficient and sustainable power distribution systems. Transformers, essential components of these systems, typically use mineral oil for insulation and cooling, despite its environmental drawbacks, such as high carbon emissions and non-biodegradability. In response, natural ester oils have emerged as eco-friendly alternatives. This study aimed to compare the dielectric breakdown voltage characteristics of mineral oil (Diala B) and natural ester oil (FR3) in transformer applications. The testing followed the IEC 60156 standard, focusing on transformers operating at 20 kV, with a minimum breakdown voltage threshold of 30 kV/2.5mm. Both treated and untreated samples were examined.The results indicated that FR3 ester oil exhibited superior dielectric properties, including higher breakdown voltage, flashpoint, and firepoint, as well as lower carbon emissions compared to mineral oil. These findings suggest that natural ester oil has significant potential as a sustainable replacement for mineral oil, particularly in applications where environmental and safety concerns are prioritized.The study recommends further long-term testing under operational conditions to confirm the performance and stability of ester oil in real-world transformer applications. These findings contribute to the growing body of research supporting the transition to more environmentally friendly transformer insulation materials, which could have broad implications for the power industry’s sustainability efforts

Improving sunflower oil stability with propolis: A study on antioxidative effects of Turkish propolis during accelerated oxidation.

Propolis, a natural resinous substance collected by bees, is known for its potent antioxidant properties. This study investigates the antioxidant activities and total phenolic contents of propolis samples from 16 provinces of Türkiye and their effects on the oxidative stability of sunflower oil. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition was in the range of 28.1%-92.5% in thirteen propolis samples, whereas this rate was 24.5% in butylated hydroxytoluene (BHT). Although 2,2'-azino-bis(3-ethylbenzotiazolin-6-sulfonic acid) (ABTS) value was 224µmol trolox/g in BHT, this value was in the range of 262-1370µmol trolox/g in propolis samples, except for one. Propolis methanol extracts 13 applied to sunflower oil at a concentration of 1000ppm were more efficient than BHT added at 200ppm for inhibiting the production of peroxide value (PV). Similarly, most propolis extracts (1000ppm) demonstrated antioxidant activity against the production of p-anisidine (p-AV) in sunflower oil under accelerated oxidation conditions. It was determined that Turkish propolis had strong antioxidant properties and delayed oxidation and may be utilized commercially in the food sector to delay the oxidation of fats and oils.

Valorisation of apple pomace for the development of high-fibre and polyphenol-rich wheat flour cookies

Apple pomace, abundant in dietary fibre and polyphenols, often goes unutilized, contributing to environmental pollution as it is discarded in open fields of Jammu and Kashmir. This study aimed to develop functional cookies fortified with apple pomace powder (APP), an industrial by-product. Wheat flour-APP formulations (0%, 5%, 10%, and 15%) were assessed. APP addition notably affected color values and functional properties, enhancing water and oil absorption capacities, swelling power, foam capacity and stability. Phenolic content increased significantly (p < 0.05) post-fortification, elevating antioxidant properties. FT-IR spectroscopy identified distinctive chemical components in wheat flour and APP. Sensory evaluation favored cookies with 10% APP, indicating their potential for consumer acceptance. Thus, APP shows promise for producing innovative functional cookies, improving consumer health, utilizing industrial by-products, and reducing waste from apple processing plants, thereby mitigating environmental pollution.

Research on mechanism of controlling water and stabilizing production in heavy oil reservoirs with edge-bottom water

The development of edge-bottom water heavy oil reservoirs typically involves short water-free production period and a rapid increase in water cut, leading to generally low oil recovery factors. Combining the advantages of foam and viscosity reducers for composite development can effectively address the challenges in edge-bottom water reservoirs; however, the mechanism of action remains unclear. In this study, the concentrations of foaming agent and viscosity reducer were initially determined using a foam evaluator and an Anton Paar rheometer. Subsequently, a 2D large flat plate model was employed to conduct a composite group production experiment after water flooding, and then the change in oil saturation during flooding was analyzed by measuring electrical resistance. Finally, the dynamic curves of flooding were compared to analyze the mechanism of water control and oil stabilization (WCOS). The results indicate that the 2D large flat plate model and the method of inverting saturation field maps can effectively simulate the oil-water flow behavior during the composite flooding process after water flooding. The synergistic mechanism of N2 foam controlling bottom water coning and CO2 enhanced viscosity reducer to reduce viscosity in deep areas was revealed, increasing the overall recovery factor by 10.3% compared to water flooding. The mechanism of the combined oil recovery is clarified, which providing a reference for formulating WCOS plans following water flooding.

Evaluation and prediction of synergistic antioxidant effects of green walnut hulls, potato peel, and date pulp extracts on the stability of sunflower oil by deep neural networks

Evaluation and prediction of synergistic antioxidant effects of green walnut hulls, potato peel, and date pulp extracts on the stability of sunflower oil by deep neural networks

Enzymatic interesterification of perilla seed oil and palm stearin: A sustainable approach to develop a novel zero-trans-fat margarine rich in omega-3 fatty acids.

The study focuses on developing a novel perilla seed oil (PeO)-based polyunsaturated fatty acid-rich margarine fat analogue using enzymatic interesterification. PeO is a rich source of omega-3 fatty acids, however, has limited application due to susceptibility to oxidative and thermal degradation. Moreover, low consumption of omega-3 fatty acids in modern diets serves as a major cause for increased prevalence of cardiovascular diseases. The stability of such oils can be improved by techniques like blending and interesterification. However, blending lacks uniformity, which can be overcome by interesterification. The process conditions, namely, enzyme load, temperature, substrate molar ratio, and reaction time, were systematically optimized using response surface methodology. The optimized interesterified fat was characterized for fatty acid and triacylglyceride (TAG) composition. The physicochemical and functional properties, along with oxidative stability, were also evaluated to determine its overall quality. The structured lipid with zero trans and low saturated fat was developed with 50:50 substrate molar ratio of PeO and palm stearin at 54°C within 5.4h at 6.2% w/w concentration of TLIM enzyme. It exhibited 23.8% degree of interesterification, 435.5g hardness, and 33°C slip melting point. The TAG profile of the resulting fat was significantly modified with increased triunsaturated TAGs like LnLnLn and LnLnL but reduced trisaturated TAGs like PPP. The interesterification process lowered tocopherol composition by 3%. The acid, peroxide, IP (Induction Period), and p-anisidine values of PeO significantly enhanced. The thermal behavior of the developed fat was also modified. The textural properties of margarine developed from optimized fat were comparable to commercial margarine, revealing the application of PeO in healthy margarine formulation.

Coated oregano essential oil and cinnamaldehyde compounds supplementation improves growth performance, enhances immune responses, and inhibits cecal Escherichia coli proliferation of broilers.

Plant essential oils are unstable due to high volatility and easy oxidation, while microencapsulation provides a potentially effective strategy for increasing the stability of natural essential oils and preserving their function. This study examined the effects of feeding coated oregano essential oil and cinnamaldehyde (COEC) compounds on growth, immune organ development, intestinal morphology, mucosal immune function, and the cecal microbiota populations of broilers. Three hundred one-day-old male Arbor Acres broiler chicks were organized into 5 groups: 1) negative control fed basal diet alone (NC), 2) positive control receiving basal diet plus 50mg/kg of chlortetracycline (CTC), 3) basal diet plus 150mg/kg COEC (COEC150), 4) plus 300mg/kg COEC (COEC300), and 5) plus 450mg/kg COEC (COEC450). The supplement trial was continued for 42 d. The results showed that CTC, COEC300, and COEC450 treatments decreased the feed conversion ratio of broilers both in the starter and whole experiment phases, increased the height of jejunal villi at 21 d and the number of goblet cells and IgA-producing cells at 21 or 42 d compared with NC group (P < 0.05). Members of the COEC300 treatment group had a higher thymus weight index and jejunum length index than birds of NC or CTC groups at 21 d (P < 0.05). CTC and all COEC treatments decreased malondialdehyde content in jejunal mucosa at 42 d (P < 0.05). The population of Escherichia coli (E. coli) in the cecal digesta at 21 d was lower in the CTC, COEC300, and COEC450 treatment groups compared with the NC group (P < 0.05). In contrast to the CTC group, COEC supplementation dose-dependently accelerated body weight gain, improved jejunal morphology, decreased malondialdehyde content in jejunal mucosa, increased numbers of jejunal goblet cells and IgA-producing cells, and decreased the E. coli population in cecal digesta at 21 or 42 d (P < 0.05). Thus, we concluded that feeding broiler chickens with 300 or 450mg/kg in antibiotic-free diets can improve growth performance, enhance immune responses, and inhibit the proliferation of cecal pathogenic bacteria.

Novel method to improve oxidative stability of safflower oil: An artificial oil body loaded with curcumin coupled rosmarinic acid

Safflower oil is easily oxidized; therefore, its oxidative stability can be improved using artificial oil bodies (AOBs). AOBs were assembled using safflower oil, phospholipids, and a conjugate comprising safflower caleosin (Ctcaleosin) and rosmarinic acid. AOBs coupled with rosmarinic acid exhibited better physical and thermal stability. The conjugate comprising safflower caleosin and rosmarinic acid was obtained by forming stable C-N covalent bonds. Circular dichroism spectroscopy analysis revealed that α-helix levels increased in safflower caleosin in the conjugate, which could be ascribed to the improvement in the stability and flexibility of safflower caleosin anchored by rosmarinic acid. Rosmarinic acid covering the surface of the AOBs and curcumin (Cur) located in the core of the artificial oil bodies significantly improved the physical and lipid oxidation stabilities of the artificial oil bodies. In vitro, release assay confirmed that curcumin in safflower caleosin-rosmarinic acid conjugate-modified AOBs loaded with curcumin (RAOBC) had a slower release efficiency than the free curcumin solution. The hemolysis assay confirmed the biological safety of RAOBC. The assembly of RAOBC can prevent the oxidation and deterioration of safflower oil, broadening its application in industry.

Evaluation of the tribological performance and oxidative stability of a bi-functional lubricating oil additive prepared from corn cob extract

To meet the requirements of a circular economy, a class of sulfur- and phosphorus-free green bifunctional lubricating oil additives was developed based on corn cob extract as a naturally renewable biomass material. These additives can significantly enhance the friction-reducing, anti-wear properties, and oxidative stability of base oils. Results indicate that at an addition level of 4000 ppm, ternary polymer additive reduced the wear volume and surface roughness of steel friction pairs by 98.17 % and 97.63 %, respectively, and increased the oxidation induction period by 40.52 %. The improvement in tribological performance is attributed to the rigid ring structure preventing direct contact between friction pairs, and the chemical adsorption of carboxylic acid and anhydride groups with the metal, forming a dense friction film.

Chemical compositions and oxidative stabilities of cold-pressed walnut oils (Juglans regia L.): Effects of chemical refining, water degumming, and molecular distillation.

Walnut oils are of important academic and economic value, and are becoming one of the most important woody oils. Accurate and moderate refining techniques are required to produce high-quality walnut oils. In this work, walnut oils obtained from cold processing were refined in three typical techniques, mainly chemical refining, water degumming, and molecular distillation. Physicochemical properties (acid value and peroxide value [POV]), minor components (tocopherol, polyphenols, and phytosterol), oxidative stability indices, and volatile compounds were analyzed to find out the appropriate refining method for the cold-pressed walnut oils. Quality indices of all the refined oils from the three different refining methods met the requirements of the national standard, of which the POV of chemically refined oil (0.241g/100g) was higher than crude oil (0.058g/100g). Water degumming was most suitable for retaining of bioactive compounds, for example, the tocopherol was 259.40mg/kg, the polyphenols was 44.54mgGAE/kg, and the phytosterol was 987.32mg/kg, but oxidation stability of the obtained oil (3.09h) was lower than that of molecular distilled oil (4.18h). Initial physicochemical properties especially the POV had a significant impact on oxidation stability. There is a trade-off between the retention of nutrients and extending shelf life, indicating appropriate refining techniques should be developed; that is, water degumming is suggested to be involved in producing high-quality cold-pressed walnut oils.

Response surface optimization of protein extraction from cold-pressed terebinth (Pistacia terebinthus L.) oil byproducts: Physicochemical and functional characteristics.

The current study focused on optimizing the extraction parameters of terebinth seed proteins from cold-pressed terebinth oil byproducts to maximize protein purity and protein yield. The isolated proteins were characterized to evaluate their properties; thus revealing the valorization potential of these byproducts. Response surface methodology was used to detect the effect of three extraction parameters (pH, temperature, and time). The protein isolates were studied for their physicochemical and functional characteristics. The results indicated that an extraction pH of 8, a temperature of 50°C, and an extraction period of 60min are optimum conditions for obtaining protein isolates with the highest purity. On the other hand, it was demonstrated that an extraction pH of 12, a temperature of 46.4°C, and an extraction duration of 102.4min were optimum conditions for the maximum protein yield. The proteins produced under these two sets of conditions, referred to as TRP (terebinth protein with maximum purity)and TRY (terebinth protein with maximum yield), respectively, exhibited comparable oil absorption capacity (OAC), foaming, emulsifying capabilities, and stability. Both proteins showed the highest solubility at pH 11, and their zeta potentials approached zero at pH 4, indicating proximity to their isoelectric points. However, FRAP and DPPH assays showed that TRP and TRY offered low antioxidative capacity. The high β-sheet content in TRP and TRY suggests enhanced thermal stability but reduced digestibility of these proteins. Therefore, in addition to protein enrichment, TRP and TRY protein isolates can be utilized in muffins and other food applications thanks to their favorable oil absorption, foaming and emulsifying capacities, and thermal stabilities.

Gamma irradiation-induced degradation of hexachlorobenzene in methanol: Kinetics, mechanism and dehalogenation pathway

Hexachlorobenzene (HCB), a persistent organic pollutant (POP) and organochlorine compound (OCC), poses significant environmental and health risks due to its high stability and solubility in fats, oils, and organic solvents. This study investigates the degradation of HCB in methanol using gamma irradiation with a60Co source. A 2 × 10−4 M solution of HCB in methanol was prepared and irradiated at a dose rate of 1.74 Gy/s. The degradation process was monitored using Gas Chromatography-Mass Spectrometry (GC-MS), with optimized parameters for effective separation and analysis of byproducts.The results demonstrated a 100% degradation of HCB at an absorbed dose of approximately 51 kGy. The degradation pathway involved successive dechlorination, forming various chlorinated benzene (CB) byproducts such as pentachlorobenzene (PCB), tetrachlorobenzenes (TeCB), trichlorobenzenes (TCB), dichlorobenzenes (DCB), and ultimately benzene.Ion chromatography (IC) analysis revealed a dose-dependent increase in Cl⁻ concentrations, confirming the efficiency of dechlorination. A chlorine mass balance was performed to evaluate the distribution of chlorine during the degradation process, tracking Cl⁻ ions, CBs, and residual HCB. As the dose increases, the chlorine content in residual HCB decreases significantly, with none remaining at 50.2 kGy and beyond. At 169.5 kGy, nearly all chlorine (99.96%) is unaccounted for, suggesting that it has likely been released as gaseous byproducts, such as Cl₂ or other volatile chlorinated compounds.The formation of solvated electrons and hydrogen radicals initiated the dechlorination process, as evidenced by the identified reaction mechanisms. Kinetic analysis indicated that the degradation followed pseudo-first-order kinetics, with a rate constant of 5 × 10−4 s−1. The study also outlines a dose-dependent trend in radiation chemical yields (G values), initially increasing to a peak of 7.3 × 10−2 molecules per 100 eV at 12.6 kGy and subsequently decreasing to as low as 5.4 × 10−4 at 50.2 kGy.This study highlights the effectiveness of gamma irradiation for the complete degradation of HCB in methanol, offering a promising method for the remediation of POPs-contaminated environments. The proposed mechanism and kinetic properties provide a comprehensive understanding of the radiolytic degradation process, paving the way for further applications in environmental cleanup technologies.

Effects of pressure depletion rate, solvent, and surfactant on non‐equilibrium reactions in foamy oil

AbstractThis research employed a visual method to explore the behaviour of foamy oil in heavy oil systems. A Hele‐Shaw cell was designed for observing the volumetric expansion of foamy oil as the system pressure decreased. This approach facilitated an examination of foamy oil's interface evolution under pressure depletion and an analysis of bubble sizes and their distribution. Using Minitab, 15 experiments were strategized, aimed at observing the distribution of bubbles and their stability during the foamy oil process. The investigation also extended to studying the influence of surfactants, solvent type, and pressure reduction rate on foamy oil. The findings suggest that a high concentration of surfactant, a high percentage of CO2 solvent, and a rapid pressure drop rate all contributed to the generation of microbubbles and enhanced volumetric expansion and stability of foamy oil. However, in light of the conducted energy analysis, a lower rate of pressure reduction is recommended. Finally, the conditions of the 15 experiments were applied to the CMG to derive two non‐equilibrium reactions for bubble generation and collapsing. The reaction rates are such that they relate bubble generation to the pressure reduction rate of the process and bubble resistance to collapsing to the surfactant concentration of the foamy oil.

Physicochemical Characterization and Thermodynamic Analysis of Avocado Oil Enhanced with Haematococcus pluvialis Extract

The consumption of fatty acids offers significant health benefits; however, they are prone to degradation by environmental factors. One method to preserve these fatty acids is the addition of synthetic antioxidants. This study focuses on the determination of peroxide and MDA formation rates at temperatures of 25 °C, 45 °C, and 65 °C. The oxidative stability of cold-pressed avocado oil was evaluated using pure astaxanthin, TBHQ, and H. pluvialis extract at concentrations of 100, 500, and 1000 ppm. Kinetic models and thermodynamic analysis were applied to determine the oxidation rate and compare the antioxidant effects of H. pluvialis extract with astaxanthin and TBHQ. The Arrhenius model was used to estimate activation energy (Ea), enthalpy, entropy, and free energy. Avocado oil with 500 ppm of H. pluvialis extract showed antioxidant effects comparable to TBHQ and pure astaxanthin. The activation energy of plain avocado oil was 40.47 kJ mol−1, while with H. pluvialis extract, it was 54.35 kJ mol−1. These findings suggest that H. pluvialis extract offers effective antioxidant properties and could serve as a natural alternative to synthetic antioxidants in food applications, despite the limitations of unprotected astaxanthin.