Effect of storage period under normal conditions on malondialdehyde and peroxide value of some raw oils

Authors : Yılmaz DÜNDAR, Recep ASİAN

Pages : 50-53

View : 5 | Download : 9

Publication Date : 2001-06-01

Article Type : Research Paper

Abstract :In this study, the oxidative quality of raw hazelnut, olive, sunflower oils and animal fat commonly used in Turkey was examined. Fat and raw oil samples were stored two months at room conditions. Malondialdehyde MDA concentration was measured weekly and lipid peroxide LP was analyzed spectrophotometrically at the beginning and end of the study. At the beginning of the study, MDA value was the highest in animal fat and the lowest in hazelnut oil. At the last week of storage, oxidation tendency due to MDA was 0.687 in animal fat; 0.314 in olive oil; 0.792 in hazelnut oil and 0.582 in sunflower oil, and oxidation tendency due to LP was 0.656 in animal fat; 0.240 in olive oil; 0.744 in hazelnut oil, and 0.560 in sunflower oil. We have found that raw olive and sunflower oils are the most stabile oil types against to oxidation. We concluded that fodder industry should select the oils with low oxidation tendency. It would be more useful for them, as well as for other companies, to take into account appropriate using time period and storage conditions determined according to oxidative characteristics of each oil when using it
Keywords : Don yağı, Zeytin yağı, Fındık yağı, Ayçiçek yağı, Oksidasyon, Bekletme süresi