Lipid oxidation monitoring is essential for food safety and quality, but traditional techniques are expensive and complicated for daily use. This study developed novel nanofiber mats using solution-blowing spinning technology to visually detect the oxidation of sunflower oil that was heated for six hours at 200 °C. These mats (Mat_1-9) are made from polyacrylonitrile (compatible with the used technique) containing various concentrations of Congo red as pH-sensitive dye (0.0025, 0.005, and 0.01 %) and hydroxylamine hydrochloride (0.125, 0.250, and 0.50 %) that react with volatile oxidation compounds to produce a striking color change. Results indicated an increase in peroxide and acid values after six hours. Mat_9 outperformed Mat_1 with a high color change (27.74 ± 0.2) and a response time of only 5 s, whereas Mat_1 took 65 s and had a far lesser response. These mats enable non-experts and food auditors to quickly assess oil quality while efficiently promoting food safety and consumer health.