Does oil go bad?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we are going to answer the question “does oil go bad” with an in-depth analysis of whether or not oil can go bad. Moreover, we are going to discuss the shelf life of different oils.
So without much ado, let’s dive in and figure out more about it.
Does oil go bad?
So like all other food items oil does go bad after a certain time, it will go rancid and will develop an unpleasant aroma and flavor. Moreover, it will also lose the number of antioxidants present in it (1).
Oils are generally stable microbiologically due to very low moisture content. However, they are subject to important chemical and physical changes. One of the main changes is oxidation. The primary oxidation products are (odorless and flavorless) mono-hydroperoxides that are precursors of unpleasant odors and flavors that diminish the quality of oils (1).
India is the fifth largest vegetable oil economy accounting 7.4% oilseeds, 5.8% oils and 6.1% oil meal production, and 9.3% of edible oil consumption in the world. Oilseeds are the second most important agricultural economy in India next to cereals growing at a pace of 4.1% per annum in the last three decades (2).
How long does oil last?
Different oils have different shelf lives. Together with extrinsic factors coming from the packaging and the environment, the oil’s compositional aspects primarily influence its shelf life, giving it more or less sensitivity to light, O2 , temperature, enzymes, and all the potential causes of shelf life reduction (1).
Avocado oil
Unopened avocado oil lasts for about 24 months when stored in a cool, dry, and dark corner of the pantry away from direct sunlight and heat while an opened avocado oil lasts for about 6-8 months when properly stored in the pantry (3).
On the other hand, when stored properly in the fridge at or below 40 degrees Fahrenheit, avocado oil, as most of the vegetable oils, can last longer. The storage at low temperatures may reduce the oxidation reactions, limiting the loss of antioxidants and extending the shelf life of oils (5).
Blended oil
Unopened blended oil lasts for about 6-12 months when stored in a cool, dry, and dark corner of the pantry away from direct sunlight and heat while opened blended oil lasts for about 3-5 months when properly stored in the pantry (3).
On the other hand, opened blended oil lasts longer in the fridge if stored properly.
Canola oil
Unopened canola oil lasts for about 1 year when stored in a cool, dry, and dark corner of the pantry away from direct sunlight and heat while opened canola oil lasts for about 1 year when properly stored in the pantry (3).
On the other hand, opened canola oil lasts for about 1 year in the fridge if stored properly. The shelf life depends on many factors and depends strongly on the composition of the oil as well as on the packaging material used (1).
Corn oil
Unopened as well as opened corn oil lasts for about 1 year when stored in a cool, dry and dark corner of the pantry away from direct sunlight and heat.
On the other hand, unopened as well as opened corn oil lasts for about 1 year if it is stored properly in the fridge at or below 40 degrees Fahrenheit. The shelf life of vegetable oils depends not only on the storage conditions, but on the composition of the oil, related to its production process, such as extraction, refining, bleaching, etc (1).
Chili oil
Unopened chili oil lasts for about 9-12 months when stored in a cool, dry, and dark corner of the pantry away from direct sunlight and heat while an opened chili oil lasts for about 6 months when properly stored in the pantry. As mentioned earlier, the shelf life depends not only on the storage conditions, but on the composition of the oil, related to its production process (1).
On the other hand, unopened chili oil lasts for about 1 year if it is stored properly in the fridge at or below 40 degrees Fahrenheit while opened avocado oil lasts for about 1 year in the fridge if stored properly.
Extra virgin olive oil
Unopened as well as opened extra virgin olive oil lasts for about 2-3 years when stored in a cool, dry, and dark corner of the pantry away from direct sunlight and heat. A study showed that The best temperature for 3-year conservation was 4°C (refrigerator temperature), but −18°C (freezer temperature) represented the optimum temperature to preserve the organoleptic properties (5).
Grapeseed oil
Unopened as well as opened grapeseed oil lasts for about 12 months when stored in a cool, dry, and dark corner of the pantry away from direct sunlight and heat (3).
On the other hand, unopened as well as opened grapeseed oil can last longer than about 12 months if it is stored properly in the fridge at or below 40 degrees Fahrenheit.
Hazelnut oil
Unopened hazelnut oil lasts for about 6-12 months when stored in a cool, dry, and dark corner of pantry away from direct sunlight and heat while an opened hazelnut oil lasts for about 3-8 months when properly stored in the pantry (3).
On the other hand, unopened hazelnut oil lasts for about 1 year if it is stored properly in the fridge at or below 40 degrees Fahrenheit while opened hazelnut oil lasts longer in the fridge if stored properly.
Macadamia nut oil
Unopened as well as opened macadamia nut oil lasts for about 6-12 months when stored in a cool, dry, and dark corner of the pantry away from direct sunlight and heat (3).
On the other hand, unopened and opened macadamia nut oil lasts longer if it is stored properly in the fridge at or below 40 degrees Fahrenheit. However, the shelf life is influenced by the packaging material used. In a study, the shelf life of several oils (mustard oil, groundnut oil, sesame oil, etc.) were studied, when packaged in new and reused tinplate containers. The quality of oil packed in new containers did not change during 1 year, whereas the quality of oils packed in containers reused several times remained intact for only 4–5 months (1).
Olive oil
Unopened as well as opened olive oil lasts for about 6-12 months when stored in a cool, dry and dark corner of the pantry away from direct sunlight and heat. Opened bottle of refined olive oil lasts for 3-5 months. Refined olive oil has a short shelf life due to the partial removal of phenols during the refining process. Consequently, it becomes more sensitive to oxidative stress and loses quality, requiring the addition of antioxidants to improve acceptability and extend shelf life (4).
Peanut oil
Unopened peanut oil lasts for about 6-12 months when stored in a cool, dry, and dark corner of the pantry away from direct sunlight and heat while an opened peanut oil lasts for about 3-8 months when properly stored in the pantry (3).
On the other hand, unopened peanut oil lasts longer if it is stored properly in the fridge at or below 40 degrees Fahrenheit.
Sunflower oil
Unopened sunflower oil lasts for about 1 year when stored in a cool, dry, and dark corner of the pantry away from direct sunlight and heat while an opened sunflower oil lasts for about 1 year when properly stored in the pantry (3).
On the other hand, unopened sunflower oil lasts longer if it is stored properly in the fridge at or below 40 degrees Fahrenheit. A study showed that sunflower oil stored in glass and PET in the dark showed very little oxidation and maintained its original profile for a long period (1).
Spray oil can
The opened spray can last for about 2 years when stored in a cool, dry, and dark corner of the pantry, away from direct sunlight and heat (3).
It is worth mentioning that these figures are just the estimated shelf life of oil and oil can even last for more than this, provided that it was stored properly.
Conclusion
In this brief guide, we answered the question “Does oil go bad” with an in-depth analysis of whether or not oil can go bad. Moreover, we discussed the shelf life of different oils.
Citations
- Piergiovanni, Luciano, and Sara Limbo. Packaging and the Shelf Life of Vegetable Oils. Food packaging and shelf life. 2010, 317.
- Jat, R. S., et al. Oilseed brassica in India: Demand, supply, policy perspective and future potential. OCL, 2019, 26, 8.
- FoodKeeper. United States Department of Agriculture.
- Morsy, Mohamed K., et al. Phytochemical Profile and Antioxidant Activity of Sesame Seed (Sesamum indicum) By-Products for Stability and Shelf Life Improvement of Refined Olive Oil. Antioxidants, 2022, 11, 2.
- Mousavi, Soraya, et al. Evolution of Extra Virgin Olive Oil Quality under Different Storage Conditions. Foods, 2021, 10, 2021.
