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

Öz

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.

Anahtar Kelimeler

• Edible oils
• oxidation
• peroxide value
• p-Anisidine
• free fatty acidity
• deterioration parameters

TÜRKİYE PAZARLARINDA SATILAN YEMEKLİK SIVI VE KATI YAĞLARIN BAZI BOZULMA PARAMETRELERİ

Öz

Bu çalışmada, Türkiye pazarından temin edilen dokuz çeşit yemeklik katı ve sıvı yağda (46 numune) bazı bozulma parametreleri belirlenmiş, bunların Türk Gıda Kodeksi gerekliliklerine uygunluğu değerlendirilmiş ve literatür ile karşılaştırılmıştır. Altı numunede kodeks limitini aşan peroksit sayısı (PS) tespit edilmiştir (3 margarin, 2 katı yağ ve 1 riviera zeytinyağı). En yüksek PS'na sahip yağlar balık yağları (8.5-27.4 meqO2/kg), yer fıstığı yağları (9.2-32.1 meqO2/kg) ve natürel sızma zeytinyağı (10.37-17.66 meqO2/kg) olmuştur. Serbest yağ asitliği (SYA) oranları riviera zeytin yağlarının birinde ve sızma zeytinyağının tamamında sınır değerin üzerinde çıkmıştır. En yüksek konjuge-dien ve -trien balık yağlarında belirlenmiştir (sırasıyla 9.12-12.3 ve 2.42-5.60). SYA oranları riviera zeytinyağının birinde (%1.29) ve natürel sızma zeytinyağının tamamında (%0.81-1.13) sınır değerin üzerinde çıkmıştır. Fındık ve balık yağlarında bulunan p-Anisidin değerleri 2 ile 61 arasında değişmiştir.

Anahtar Kelimeler

• Yemeklik yağlar
• oksidasyon
• peroksit değeri
• p-Anisidin
• serbest yağ asitliği
• bozulma parametreleri

Kaynakça

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