SOME DETERIORATION PARAMETERS OF EDIBLE OILS AND FATS SOLD IN TÜRKİYE MARKETS

Authors : Ali Osman GÜNDÜZ, Ayhan BAŞTÜRK

Pages : 317-332

Doi:10.15237/gida.GD23010

View : 48 | Download : 8

Publication Date : 2023-04-15

Article Type : Research Paper

Abstract :In this study, some deterioration parameters were determined in nine different types of edible fats and oils insert ignore into journalissuearticles values(46 samples); obtained from the Turkish market, their compliance with the Turkish Food Codex and Standards was evaluated and compared with the literature. Six samples including insert ignore into journalissuearticles values(3 margarines, 2 shortenings and 1 riviera olive oil); had peroxide value insert ignore into journalissuearticles values(PV); that exceeded the codex limit. The oils with the highest PVs were found to be fish oils insert ignore into journalissuearticles values(8.5-27.4 meqO2/kg);, peanut oils insert ignore into journalissuearticles values(9.2-32.1 meqO2/kg); and extra virgin olive oils insert ignore into journalissuearticles values(10.37-17.66 meqO2/kg);. Free fatty acidity insert ignore into journalissuearticles values(FFA); content of one of the riviera olive oils insert ignore into journalissuearticles values(1.29%); and extra virgin olive oil insert ignore into journalissuearticles values(0.81-1.13%); sample were above the limit value of the Codex. The highest conjugated-diene and -triene were determined in fish oils insert ignore into journalissuearticles values(9.12-12.3 and 2.42-5.60, respectively);. The p-Anisidine values in hazelnut and fish oils ranged from 2 to 61.
Keywords : Yemeklik yağlar, oksidasyon, peroksit değeri, p Anisidin, serbest yağ asitliği, bozulma parametreleri

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