A multiway chemometric and kinetic study for evaluating the thermal stability of edible oils by 1H NMR analysis: Comparison of methods

► The study of the thermal stability of edible oils is of great importance to industries that use them to create foods incorporating these oils. ► We consider a new way to evaluate the thermal stability of oils by using proton nuclear magnetic resonance spectroscopy combined with chemometrics tools. ► Relatively simple mathematical methods using part of the NMR spectra are used to compare the thermal stability at 170 °C, 190 °C and 210 °C. ► Olive oil remains always more stable than rapeseed and sunflower oil.