The impact of Light and Oxidation, Photo-Oxidation, Packaging on Fats and Oils
Fats and oils (Lipids) tend to deteriorate through several degradation reactions and can develop oxidative rancidity through a variety of pathways and conditions. Oxidation may be accelerated by a variety of factors including the presence of oxygen, oxidizing agents (metal catalysts), enzymes (iron-centered atom lipoxygenase), photo-oxidation, heat and more.
A paper has been setup that quotes and compiles some academic and lab research work that was conducted on a specific oil by researchers according to their published journal.
This paper also focusses on only photo-oxidation, which is an issue in all finished foods no matter their ingredient declaration or industry. All products benefit from the inclusion of antioxidants as the nutritional profile, flavor, color and shelf life are all impacted by oxidation.
Research paper 1 and text book 2 may not quantify the rate of oxidation through light, but this may provide sufficient evidence that light plays a significant role in the oxidative instability of fat containing foods.
Download the Light and Oxidation, Photo-Oxidation, Packaging and Their Impact on Fats and Oils Paper here.