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In plants, waxes cover the epidermal cells of fruits, petals and leaves, the cuticle act as a physical barrier and signaling trigger against pathogens (i.e., bacteria, yeasts, fungi, virus) and environmental conditions (i.e., wind and rain) [1,2]. Hydrocarbons, wax esters, fatty alcohols, ketones, sterols but also triglycerides [1] have a deep impact in the physicochemical properties of waxes and therefore determine its commercial applications (i.e. foods, cosmetic, lubricant, coatings, polymers) [2]. However, most of those compounds contain double bonds that can affect their quality [3] such as polyunsaturated lipids that are prone to autoxidation [4].