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

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.