Tobias Pointner recieved the prize for her research paper 'Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil', published in Food Chemistry (2024). The study makes a significant contribution to improving the quality and shelf life of plant-based oils.
Germination as a key to more stable and higher-quality plant oils
The publication investigates how the germination of linseed and sunflower seeds over a period of five days prior to further processing can be used to deliberately modify the composition and stability of cold-pressed oils. The results show that germination leads to a marked increase in antioxidant compounds. In particular, polyphenols increased substantially, resulting in significantly enhanced oxidative stability. For linseed oil, an approximately fourfold extension of shelf life was predicted.
The novelty of the study lies in the comprehensive analytical characterization of this enrichment in antioxidants using LC-MS, as well as in an improved understanding of lipid peroxidation through the application of GC-MS and NMR. Germination thus represents a simple and natural process step for targeted quality enhancement.
“Germination activates natural metabolic processes in the seed that we can harness to produce functionally superior oils—without any additives.”
- Tobias Pointner
The findings open up new perspectives for food production, for example in the development of longer-lasting edible oils or functional foods with increased levels of bioactive compounds.
At the same time, the data show that further investigations are needed, particularly with regard to potential undesirable compounds and optimal process conditions: “Before such oils can be widely applied, we still need to better understand safety and stability throughout the entire production chain,” Tobias Pointner emphasises.
About the award winner
Tobias Pointner completed his bachelor’s and master’s degrees in Food Technology and Nutrition at the University of Applied Sciences Upper Austria in Wels. He obtained his PhD in 2026 in the research group of Prof. Marc Pignitter at the Institute of Physiological Chemistry, specialising in analytical food chemistry and food development. His research combines modern analytical methods with data-driven approaches to improve the quality and shelf life of food.
The P. B. Czedig–Eysenberg Prize is awarded every two years to young scientists in recognition of relevant scientific publications in the fields of food chemistry, cosmetics, and consumer products. The prize may be awarded to up to two recipients; in 2026, both awards go to researchers from the Faculty of Chemistry. The award ceremony will take place during the Austrian Food Chemistry Days 2026 (8–10 April) at Graz University of Technology. Tobias Pointner and Katharina Pfundt will present their research in an award lecture.
Original Publication
Pointner, T., Rauh, K., Aunon-Lopez, A., Kostadinović Veličkovska, S., Mitrev, S., Arsov, E. & Pignitter, M., Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil, Food Chemistry, Volume 454, 2024, 139790.
- Website of the Analytical Food Chemistry & Food Developmen group
