Study of the heat stability of sunflower oil enriched in natural antioxidants by different analytical techniques and front-face fluorescence spectroscopy combined with Independent Components Analysis

► Practical and easy analytical methods to study the degradation of edible oils during heating. ► Nigella seed extract improves the thermal stability and the shelf-life of the oils. ► ICA of the front-face 3D-fluorescence spectra facilitates their interpretation.