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[Display omitted] • In advanced oxidation processes, the peroxides formed are reduced. • TOTOX Value is not suitable for advanced oxidation processes. • Integral Oxidation Value (INTOX Value) is more efficient than TOTOX Value. • The improvement in INTOX Value is by increasing AV (PV + 2*AV) in the calculation. Oxidation of food lipids is one of the main causes of food spoilage. Oxidative processes of oxidisable substances, such as vegetable oils generate primary and secondary oxidation compounds. Peroxide Value and Anisidine Value are indicators of these compounds. TOTOV Value is an indicator that complements the interpretation of both results (2*PV + AV), but in advanced oxidative processes it does not usually fit the situation efficiently due to the decrease of PV. The aim of this research work was to develop an indicator that was efficiently adapted to advanced oxidative processes. Integral Oxidation Value (INTOX Value) calculated as PV + 2*AV, allowed for an improvement in the regression slopes, and the R2 fits went from low values in TOTOX Value (0.61–0.62) to acceptable values in INTOX Value (0.84–0.93). INTOX Value is a suitable indicator for advanced oxidation processes when the PV indicator decreases. [ABSTRACT FROM AUTHOR]

• The progressive release of antioxidants is less efficient. • The total addition of the antioxidant in the feed is more efficient. • The antioxidant should be administered at the onset of oxidation. Lipid oxidation is a cause of food spoilage, and antioxidants are used to retard it, but the timing of administration is important for this effect. The research aims to evaluate the protective efficiency against oxidative deterioration through the prolonged or complete addition of antioxidants without retention in the matrix. For this purpose, three modes of administration of the synthetic antioxidant BHT and oregano essential oil were evaluated: 100, 50, and 25 in which 100 % was incorporated at the beginning, 50 % in two aliquots, and 25 % in 4 aliquots. After adding the aliquots, all treatments reached 0.02 w/w of antioxidant in oil. An accelerated oxidation study was performed at 60 °C for 12 days, and chemical indicators (Peroxide and Conjugated Dienes value) along with volatiles (2-Heptenal and 2,4-Decadienal EE) were assessed. The order of protection shows that the initial addition of antioxidants yielded the highest efficiency. [ABSTRACT FROM AUTHOR]