{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,15]],"date-time":"2026-05-15T05:09:20Z","timestamp":1778821760456,"version":"3.51.4"},"reference-count":46,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2026,5,13]],"date-time":"2026-05-13T00:00:00Z","timestamp":1778630400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Huajiao seed oil is a high-quality edible vegetable oil that is rich in unsaturated fatty acids. Because of this characteristic, it exhibits poor stability and is prone to oxidation. However, storage methods significantly influence oxidative stability. Therefore, this study investigated the effects of temperature (4, 25, and 37 \u00b0C), light exposure, and packaging materials (glass bottle, PET bottle, and iron can) on the quality of Huajiao seed oil during storage. The results demonstrate that low temperature effectively retarded the increase in acid value, peroxide value, p-anisidine value, and the content of secondary oxidation products. It also slowed down the degradation of squalene and \u03b1-tocopherols. Prolonged light exposure accelerated the oxidative rancidity of Huajiao seed oil. Oil stored in glass bottles exhibited a lower degree of oxidation than that stored in PET bottles or iron cans, and when stored under conditions of 4 \u00b0C\/glass bottle\/darkness, it had a shelf life of up to 7.34 months. The main volatile compounds generated in Huajiao seed oil during storage were aldehydes and acids.<\/jats:p>","DOI":"10.3390\/foods15101708","type":"journal-article","created":{"date-parts":[[2026,5,13]],"date-time":"2026-05-13T12:46:55Z","timestamp":1778676415000},"page":"1708","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Evaluation of Quality Changes in Huajiao Seed Oil During Different Storage Conditions"],"prefix":"10.3390","volume":"15","author":[{"given":"Xiaowei","family":"Peng","sequence":"first","affiliation":[{"name":"College of Food Science, Southwest University, Chongqing 400715, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bofei","family":"Fu","sequence":"additional","affiliation":[{"name":"College of Food Science, Southwest University, Chongqing 400715, China"},{"name":"Jiulongpo Center for Disease Control and Prevention, Chongqing 400039, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Haibo","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Xinyang Agriculture and Forestry University, Xinyang 464000, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Cuilan","family":"Fang","sequence":"additional","affiliation":[{"name":"Jiulongpo Center for Disease Control and Prevention, Chongqing 400039, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jianquan","family":"Kan","sequence":"additional","affiliation":[{"name":"College of Food Science, Southwest University, Chongqing 400715, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2026,5,13]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"117138","DOI":"10.1016\/j.foodres.2025.117138","article-title":"Quality characteristics and digestive behavior of seed oils from two Huajiao (Zanthoxylum bungeanum and Zanthoxylum schinifolium)","volume":"219","author":"Peng","year":"2025","journal-title":"Food Res. Int."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"631","DOI":"10.5650\/jos.ess21398","article-title":"Effects of geographic region and cultivar on fatty acid profile and thermal stability of Zanthoxylum bungeanum seed oil","volume":"71","author":"Ran","year":"2022","journal-title":"J. Oleo Sci."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1007\/s11746-010-1644-4","article-title":"Compositional and antioxidant activity analysis of Zanthoxylum bungeanum seed oil obtained by supercritical CO2 fluid extraction","volume":"88","author":"Xia","year":"2021","journal-title":"J. Am. Oil Chem. Soc."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"148538","DOI":"10.1016\/j.foodchem.2026.148538","article-title":"Structural characteristics and oxidative stability of diacylglycerols prepared from Huajiao seed oil","volume":"509","author":"Peng","year":"2026","journal-title":"Food Chem."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"113089","DOI":"10.1016\/j.lwt.2022.113089","article-title":"Investigation of the effects of lights, temperatures and packaging materials on the virgin rapeseed oil flavors during storage","volume":"157","author":"Wang","year":"2022","journal-title":"LWT"},{"key":"ref_6","first-page":"101117","article-title":"Effect of storage conditions on nutritional value, oil content, and oil composition of sesame seeds","volume":"16","author":"Abdiani","year":"2024","journal-title":"J. Agric. Food Res."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"764","DOI":"10.1016\/j.foodres.2017.07.074","article-title":"Chemical quality and oxidative stability of extra virgin olive oils from San Juan province (Argentina)","volume":"100","author":"Ceci","year":"2017","journal-title":"Food Res. Int."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"268","DOI":"10.1016\/j.lwt.2018.08.055","article-title":"Oxidative stability of sunflower oil flavored by essential oil from Coriandrum sativum L. during accelerated storage","volume":"98","author":"Wang","year":"2018","journal-title":"LWT"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"138116","DOI":"10.1016\/j.foodchem.2023.138116","article-title":"Overall quality changes and deterioration mechanism of fragrant rapeseed oils during 6-Month storage","volume":"439","author":"Chen","year":"2024","journal-title":"Food Chem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"754","DOI":"10.1016\/j.foodchem.2012.01.088","article-title":"Thermo-induced lipid oxidation of a culinary oil: The effect of materials used in common food processing on the evolution of oxidised species","volume":"133","author":"Silvagni","year":"2012","journal-title":"Food Chem."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"145807","DOI":"10.1016\/j.foodchem.2025.145807","article-title":"Quality deterioration of Huajiao (Zanthoxylum bungeanum) seed oil during autooxidation: Non-targeted flavoromics and lipidomics analysis","volume":"493","author":"Peng","year":"2025","journal-title":"Food Chem."},{"key":"ref_12","unstructured":"(2016). Determination of Acid Value in Food (Standard No. GB 5009.229-2016)."},{"key":"ref_13","unstructured":"(2023). Determination of Peroxide Value in Food (Standard No. GB 5009.227-2023)."},{"key":"ref_14","unstructured":"(2024). Determination of Anisidine Value (Standard No. GB\/T 24304-2024)."},{"key":"ref_15","unstructured":"(2017). Determination of 2-Thiobarbituric Acid Value (Standard No. GB\/T 35252-2017)."},{"key":"ref_16","unstructured":"(2016). Determination of Carbonyl Value in Food (Standard No. GB 5009.230-2016)."},{"key":"ref_17","unstructured":"(2018). Vegetable Oil (Standard No. GB 2716-2018)."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"106239","DOI":"10.1016\/j.jfca.2024.106239","article-title":"Thermal oxidative stability and kinetics of lipophilic bioactive compounds degradation during accelerated storage of unroasted and roasted peanut oil","volume":"131","author":"Amakhmakh","year":"2024","journal-title":"J. Food Compos. Anal."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"100367","DOI":"10.1016\/j.foohum.2024.100367","article-title":"Fatty acids and squalene and quality parameters of extra virgin olive oil (Olea europaea L.) produced in Mexico","volume":"3","year":"2024","journal-title":"Food Hum."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"100908","DOI":"10.1016\/j.fochx.2023.100908","article-title":"Indication of the color change on the oxidation properties of fragrant rapeseed oil during shelf storage","volume":"20","author":"Li","year":"2023","journal-title":"Food Chem. X"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"134634","DOI":"10.1016\/j.foodchem.2022.134634","article-title":"A comprehensive study on physicochemical properties, bioactive compounds, and emulsified lipid digestion characteristics of Idesia polycarpa var. Vestita Diels fruits oil","volume":"404","author":"Xiang","year":"2023","journal-title":"Food Chem."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"12545","DOI":"10.1021\/jf5047656","article-title":"Novel approach to evaluate the oxidation state of vegetable oils using characteristic oxidation indicators","volume":"62","author":"Cao","year":"2014","journal-title":"J. Agric. Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"106074","DOI":"10.1016\/j.jfca.2024.106074","article-title":"Identification and characterization of aroma profiles of huajiao oil from different geographical origins using instruments and sensory analysis","volume":"129","author":"Duan","year":"2024","journal-title":"J. Food Compos. Anal."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"909","DOI":"10.1111\/1750-3841.16485","article-title":"Consumer preferences for the color of unprocessed animal foods","volume":"88","author":"Altmann","year":"2023","journal-title":"J. Food Sci."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"138583","DOI":"10.1016\/j.foodchem.2024.138583","article-title":"Mechanism of color change in Antarctic krill oil during storage","volume":"444","author":"Zeng","year":"2024","journal-title":"Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"10451","DOI":"10.1016\/j.foodchem.2021.130451","article-title":"The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives","volume":"364","author":"Chen","year":"2021","journal-title":"Food Chem."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Di Pietro, M.E., Mannu, A., and Mele, A. (2020). NMR determination of free fatty acids in vegetable oils. Processes, 8.","DOI":"10.3390\/pr8040410"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"102541","DOI":"10.1016\/j.fochx.2025.102541","article-title":"Vegetable oil oxidation: Mechanisms, impacts on quality, and approaches to enhance shelf life","volume":"28","author":"Gharby","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"139124","DOI":"10.1016\/j.foodchem.2024.139124","article-title":"Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil","volume":"448","author":"Ma","year":"2024","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"125650","DOI":"10.1016\/j.foodchem.2019.125650","article-title":"Effects of temperature and heating time on the formation of aldehydes during the frying process of clam assessed by an HPLC-MS\/MS method","volume":"308","author":"Liu","year":"2020","journal-title":"Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"518","DOI":"10.1016\/j.foodchem.2016.09.036","article-title":"Development, validation and application of an UFLC-DAD-ESI-MS method for determination of carbonyl compounds in soybean oil during continuous heating","volume":"218","author":"Bastos","year":"2017","journal-title":"Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1016\/j.foodchem.2014.08.124","article-title":"Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet","volume":"171","author":"Cheng","year":"2015","journal-title":"Food Chem."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"116067","DOI":"10.1016\/j.lwt.2024.116067","article-title":"Quantitative determination of the carbonyl value in frying oils based on LF-NMR combined with chemometrics","volume":"198","author":"Peng","year":"2024","journal-title":"LWT"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"111022","DOI":"10.1016\/j.lwt.2021.111022","article-title":"Influence of oryzanol and tocopherols on thermal oxidation of rice bran oil during the heating process at Chinese cooking temperatures","volume":"142","author":"Zhao","year":"2021","journal-title":"LWT"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"106903","DOI":"10.1016\/j.fbio.2025.106903","article-title":"Enhanced amelioration of Camellia oil on colitis with the supplementation of squalene and \u03b1-tocopherol","volume":"69","author":"Liu","year":"2025","journal-title":"Food Biosci."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"130968","DOI":"10.1016\/j.foodchem.2021.130968","article-title":"Adverse effects of linoleic acid: Influence of lipid oxidation on lymphatic transport of citrus flavonoid and enterocyte morphology","volume":"369","author":"Yao","year":"2022","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"130930","DOI":"10.1016\/j.foodchem.2021.130930","article-title":"Evaluation of trans fatty acids, carbonyl compounds and bioactive minor components in commercial linseed oils","volume":"369","author":"Xu","year":"2022","journal-title":"Food Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"131044","DOI":"10.1016\/j.foodchem.2021.131044","article-title":"The shelf-life of chestnut rose beverage packaged in PEN\/PET bottles under long term storage: A comparison to packaging in ordinary PET bottles","volume":"370","author":"Wang","year":"2022","journal-title":"Food Chem."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"4067","DOI":"10.1039\/b922183m","article-title":"Lipid oxidation and improving the oxidative stability","volume":"39","author":"Shahidi","year":"2010","journal-title":"Chem. Soc. Rev."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"141960","DOI":"10.1016\/j.foodchem.2024.141960","article-title":"Effects of high-temperature stages on the physicochemical properties and oxidation products formation of rapeseed oil with carnosic acid","volume":"465","author":"Zhu","year":"2025","journal-title":"Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","unstructured":"Marangeli, A.P., Karabagias, V.K., Angelaki, G.E., Lazaridis, D.G., Andritsos, N.D., Malisova, O., and Karabagias, I.K. (2026). Shelf Life Extension of Fresh Buffalo Meat Using Spice Powders and Lavender Essential Oil During Storage Under Refrigeration. Foods, 15.","DOI":"10.3390\/foods15050947"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"132932","DOI":"10.1016\/j.foodchem.2022.132932","article-title":"Screening of specific quantitative peptides of beef by LC\u2013MS\/MS coupled with OPLS-DA","volume":"387","author":"Kang","year":"2022","journal-title":"Food Chem."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"117404","DOI":"10.1016\/j.lwt.2025.117404","article-title":"Preparation of flaxseed oil nanoemulsion and its effect on oxidation stability of flaxseed oil and prediction of shelf life","volume":"217","author":"Ma","year":"2025","journal-title":"LWT"},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"142944","DOI":"10.1016\/j.foodchem.2025.142944","article-title":"Distribution of different forms of metal ions in Antarctic krill (Euphausia superba) oil: A mechanism of their pro-oxidant effects relating to association colloids","volume":"472","author":"Wang","year":"2025","journal-title":"Food Chem."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"114590","DOI":"10.1016\/j.jenvman.2022.114590","article-title":"Efficient removal of heavily oil-contaminated soil using a combination of fenton pre-oxidation with biostimulated iron and bioremediation","volume":"308","author":"Li","year":"2022","journal-title":"J. Environ. Manag."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"144867","DOI":"10.1016\/j.foodchem.2025.144867","article-title":"Unraveling the lipid photooxidation reactions in salmon oil under different light wavelength conditions via omics approaches","volume":"488","author":"Zhou","year":"2025","journal-title":"Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/10\/1708\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,5,15]],"date-time":"2026-05-15T04:26:21Z","timestamp":1778819181000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/15\/10\/1708"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,5,13]]},"references-count":46,"journal-issue":{"issue":"10","published-online":{"date-parts":[[2026,5]]}},"alternative-id":["foods15101708"],"URL":"https:\/\/doi.org\/10.3390\/foods15101708","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,5,13]]}}}