Impact of Climate Change on Shelf-life of Lipid-Rich Foods

Overview

Climate change is increasing global temperatures and heat wave frequency, potentially accelerating lipid oxidation and shortening food shelf life. This study quantitatively examined how prolonged exposure to higher temperatures affects the autoxidation of unsaturated lipids, specifically the formation of lipid hydroperoxides through the reaction of RH with O₂ to form ROOH. Vegetable oils (soybean, canola, and sunflower), potato chips (Pringles and Lay’s), and nuts (macadamia, walnut, and pecan) were selected. Samples were stored at 65°F, 85°F, and 105°F for 15 days. Peroxide value was measured at five-day intervals using iodometric titration, in which lipid hydroperoxides oxidized iodide ions to iodine, followed by titration with sodium thiosulfate. Across all samples, PV increased with storage time, with higher temperatures producing steeper PV–time slopes. Oxidation rate constants (k), obtained from PV–time regression, increased systematically with temperature (65°F < 85°F < 105°F). Arrhenius plots of ln(k) versus 1/T showed strong linearity (R² = 0.82–0.99), indicating Arrhenius-type temperature dependence. Temperature-based kinetic modeling predicted substantial reductions in shelf life under elevated temperatures, with reductions at 105°F ranging from approximately 25% to nearly 90% relative to baseline conditions, depending on the food matrix. The calculated rate constants were consistent with values reported in the literature for comparable lipid-rich food systems, supporting the validity of the experimental results. These findings demonstrate that climate change–driven temperature increases can nonlinearly accelerate lipid oxidation and shorten the shelf life of lipid-rich foods, suggesting that current storage and expiration standards may underestimate spoilage risks at elevated temperatures.

Competition history

• CSEF 2026 Chemistry (Senior Division) · Entry S-05-14

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