@article{article_1227946, title={SOME DETERIORATION PARAMETERS OF EDIBLE OILS AND FATS SOLD IN TÜRKİYE MARKETS}, journal={Gıda}, volume={48}, pages={317–332}, year={2023}, DOI={10.15237/gida.GD23010}, author={Gündüz, Ali Osman and Baştürk, Ayhan}, keywords={Edible oils, oxidation, peroxide value, p-Anisidine, free fatty acidity, deterioration parameters}, abstract={In this study, some deterioration parameters were determined in nine different types of edible fats and oils (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 (3 margarines, 2 shortenings and 1 riviera olive oil) had peroxide value (PV) that exceeded the codex limit. The oils with the highest PVs were found to be fish oils (8.5-27.4 meqO2/kg), peanut oils (9.2-32.1 meqO2/kg) and extra virgin olive oils (10.37-17.66 meqO2/kg). Free fatty acidity (FFA) content of one of the riviera olive oils (1.29%) and extra virgin olive oil (0.81-1.13%) sample were above the limit value of the Codex. The highest conjugated-diene and -triene were determined in fish oils (9.12-12.3 and 2.42-5.60, respectively). The p-Anisidine values in hazelnut and fish oils ranged from 2 to 61.}, number={2}, publisher={The Association of Food Technology}, organization={Van Yüzüncü Yıl University Research Fund}