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1.Free Fatty Acid Value The FFA values were low (<1%) for all samplesthroughout the 72 h accelerated oxidation period at 60 C. There was no significant difference in the FFA content of safflower and soybean oils during the oxidation period, though coconut oil had the lowest value, and fish oil the highest (Data not shown). The high FFA value of fish oil is due to its higher concentration of polyunsaturated fatty acids, and therefore increased susceptibility to oxidation in comparison to the other oils. The SLs had higher FFA values than their starting materials, with SFO and SFOV having higher values than their counterparts (S1 and S1V) due to their fish oil content. However, the higher initial FFA values (>0.1%) of the SLs in comparison to the vegetable oils and oil blends may have been as a result of increased FFA production during the enzymatic interesterification process. The short-path distillation step resulted in a 0.3–0.4% residual FFA concentration in the SLs. Similar residual values were reported by Nielsen et al. where about 0.3% FFA remained after the distillation process. 2.Peroxide Value The PV of the oils are presented in Fig. 1. Coconut oil had the lowest initial (<0.1 mequiv/1,000 g) and final (\0.2 mequiv/1,000 g) values (Fig. 1). Coconut oil also had the lowest increase in PV throughout the accelerated oxidation period, which is due to its lower unsaturated fatty acid content in contrast to the other oils. The initial PV of fish oil was about 50% higher than that of the other oils. High initial PV value signifies a high production of primary oxidation products, which leads to faster progression of oxidation. Fish oil had the highest increase in PV because of high LCPUFAs and low antioxidant contents (Fig. 1). The SLs had a lower initial PV in comparison to the oil blends. This may be as a result of the enzyme reaction process, which increased the saturation of the lipids and also in part to the distillation process, which decreased the FFA, and other volatile contents of the SLs. Akoh and Moussata reported the stabilization of SLs to oxidative deterioration by incorporation of saturated medium chain fatty acid (caprylic). SFO had higher PV than S1 (Fig. 1) throughout the accelerated oxidation period because of its higher LCPUFAs content in comparison to S1. Comparison of SFO with SFOV shows significantly lower values for the SL with added tocopherol. A similar result was obtained when S1 and S1V were compared, whereby S1V has a lower PV than S1 (Fig. 1). The PV of S1V and SFOV in comparison to that of S1 and SFO shows the effect of tocopherol addition on the oxidative stability of the SLs. The PV were quite similar for the SLs with added tocopherols, irrespective of their LCPUFA content. |
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