Determination of 3-MCPD, glycidyl esters and some oxidation parameters in edible oil of Turkey market

This thesis intends to determine, fatty acid composition, 3-MCPD and glycidyl esters in a total of 46 samples consisting of 8 different edible oils, which are sold in our country's markets and widely consumed. In addition, peroxide number (PV), conjugated diene (K232) and conjugated triene (K270) as primary oxidation products, para-anisidine (p-AV) as secondary oxidation products, totox as total oxidation value, and free fatty acidity (FFA) as an indicator of hydrolytic reactions were determined. Excluding natural extra virgin olive oil and one capsule fish oil, In samples 3-MCPD was detected in the range of 0.02-2.12 mg / kg and glycidyl esters in the range of 0.06-6.46 mg / kg. Fatty acid compositions have been found to a large extent within the limits specified in the codec. PVs were determined in the range of 1.53-32.08 meq O2 / kg, p-AV in the range of 0.00-60.90, and the totox values in the range of 3.54-77.80. K232 values ranged between 2.07-12.26 and K270 values between 0.16-5.60. The highest PVs were found in natural virgin olive oils (10.37-17.66 meqO2 / kg), peanut oils (9.18-32.08 meqO2 / kg) and fish oils (8.45-27.39 meqO2 / kg). FFA values of the samples were determined in the range of 0.11-1.29 (% oleik asit). SYA values were found to a large extent within the limits determined in the codec. Oxidation parameters and FFA values differed according to samples and brands. In oils, factors such as processing and storage conditions should be reviewed and optimized in order to prevent or minimize deterioration. In addition, before the processes requiring high temperature applied to oils, new studies are needed to limit the formation of 3-MCPD and glycidyl ester by reducing the amount of precursors such as monoglyceride and diglyceride.