“…Lipid oxidation can directly reflect shelf life of a product. Environmental factors, such as air, light and temperature, accelerate oxidative reactions which might end in the production of off-flavors and odors associated with low molecular weight volatiles, discoloration (Navarro et al, 2012). Also, oxidation induce important chemical changes of the oils that may affect directly the quality of the edible oil, generates radical oxygen species that may cause irreversible damages when reacting with biological molecules such as DNA, proteins or lipids (Bansal et al, 2010;Cabiscol et al, 2010).…”