Diaz-Diaz, Ana-MariaLopez-Beceiro, Jorge JoseDiaz, Ramon Pedro ArtiagaAugustyn, WilmaVan der Westhuizen, Isbe; Focke, Walter WilhelmFocke, Walter Wilhelm2025-12-022025Díaz-Díaz, AM., López-Beceiro, J.J., Díaz, R.P.A. et al. Oxidative stability of edible oils: linking rancimat to PDSC results. Journal of Food Measurement and Characterization (2025). https://doi.org/10.1007/s11694-025-03777-7.2193-4126 (print)2193-4134 (online)10.1007/s11694-025-03777-7http://hdl.handle.net/2263/107027DATA AVAILABILITY : The datasets (GCMS_data.zip, PDSC_data.zip, Rancimat_data.zip, and Rancimat_ExcelFigures.zip), generated and analysed during the current study are available in the Zenodo repository and can be accessed via the link: https://doi.org/10.5281/zenodo.17177380.Please read abstract in the article.en© The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2025. The original publication is available at : https://link.springer.com/journal/11694.Pressure differential scanning calorimetry (PDSC)Oxidative stabilityInduction periodOxidation onset temperatureRancimat methodEdible oilPostprint Article