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Analysis of Fatty Acid Content and Composition in Microalgae

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Ácidos grasos, polifenoles y compuestos volátiles como biomarcadores predictivos de la estabilidad del aceite de

Tobias Pointner^1,2, Philipp Steinlechner¹, Marc Pignitter¹

¹Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.

Food chemistry: X

|February 23, 2026

Abstract:

Cold-pressed vegetable oils are rich in PUFAs and bioactive polyphenols but are highly susceptible to oxidative deterioration. Six cold-pressed oils (black cumin, canola, sunflower, high-oleic sunflower, linseed and hempseed oil) from three Austrian suppliers each were stored under household-relevant conditions over six months and analyzed by GC-FID, LC-MS/MS and SPME-GC-MS. Biomarker identification employed Least Absolute Shrinkage and Selection Operator (LASSO), Random Forest regression (RFR) and correlation analysis. Fatty acid degradation, particularly of linoleic and α-linolenic acid, was the main driver of oxidation, while volatile aldehydes such as hexanal, 2,4-decadienal, and (E)-2-nonenal served as key secondary markers. Polyphenols exhibited pronounced, oil-type-dependent depletion during storage, with phenolic acids generally declining earlier than flavonoids and lignans, supporting their use as early-stage stability markers. This is the first study to systematically identify oil-type-specific deterioration biomarkers using an integrated, machine-learning-based multi-marker approach, demonstrating that oxidative stability in cold-pressed oils is best characterized by multi-markers.

Palabras clave:

identificación de biomarcadores aceites de primera presión en frío ácidos grasos estabilidad oxidativa polifenoles productos secundarios de oxidación de lípidos

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