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With a lot of commercial oils, the industry distinguishes auto-oxidation from photo-oxidation (also called photosensitised oxidation), where the former is in the absence of the light, and the latter with light: [W]hen olive oils are exposed to light, photo-oxidation occurs through the action of natural photosensitizers (i.e. chlorophyll), which react with ...


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"Nowadays" means - "since the moment we learned to make clear glass and noticed how bad it is to store oil in it." Light damages oil in general. Among the many reactions it speeds up or makes possible, the most noticeable is the oil going rancid. My ex mother-in-law thought she'd gotten a great deal on bottles of olive oil in Italy. It took two days of ...


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