Abstract #M106

# M106
Oxidative stability of an Iranian ghee (butter fat) versus soybean oil during storage at different temperatures.
Mahshid Azizi*1, Maryam Enteshari2, Mohammadreza Dolatkhahnejad3, 1Islamic Azad University of Birjand, Chemical Engineering and Food Industries Department, Tehran, Iran, 2Department of Food Science and Technology, Shahid Beheshti University of Medical Sciences, Tehran,Iran, 3Islamic Azad University of Ayatollah Amoli, Food Industries and Scientific Engineering Department, Tehran, Iran.

The oxidative stability of an Iranian ghee (butter fat) and soybean oil, which were stored at 4 different storage temperatures (4, 25, 45, and 60°C) and during one-month storage was investigated. Oxidation changes were monitored every 2 weeks by analytical parameters including acid value (AV), peroxide value (PV), p-anisidin value (p-AV), thiobarbituric acid value (TBA) and oxidative stability index (OSI). In addition, iodine value (IV) and fatty acids profile were determined to elucidate intrinsic differences between ghee and soybean oil. The PV, p-AV and TBA were gradually increased during storage time, while the OSI decreased. The ghee in contrast to soybean oil, showed significantly (P < 0.05) lower amounts of PV, p-AV and TBA and higher OSI. However higher amounts of AV were obtained for ghee samples at all of mentioned storage temperatures which indicated higher free fatty acids (FFA %) as a result of production procedure for this kind of fat. Moreover, obtained data revealed that the effects of applied different temperatures on the mentioned oxidation parameters were significant during studied storage time (P < 0.05); additionally, at higher temperatures (45 and 60°C) these effects were more intensive particularly for the soybean oil samples. Results confirmed that ghee displayed better oxidative stability behavior as evidenced by lower PV, p-AV and TBA with higher values of OSI at accelerated storage conditions.

Key Words: oxidative stability, Iranian ghee, soybean oil