EVALUATION OF TOTAL ANTIOXIDANT AMOUNT AND OXIDATION STABILITY IN EDIBLE OILS

The DPPH method is one of the most commonly used methods of measuring the total antioxidant level of many food products. The Schaal furnace test, the Active Oxygen Method (AOM) and the Rancimat analysis method are methods used to determine the oxidation stability of oils. In this study, the oxidation stability of refined sunflower oil, refined corn oil and extra virgin olive oil was analyzed with ransimat 743 total antioxidant value was determined by DPPH method. The relationship between total antioxidant amount and oxidation stability has been determined. According to the results of the study, the highest antioxidant content and oxidation stability has determined as oil extra virgin olive oil and the lowest refined sunflower oil. Although the oils are different, antioxidant oils have been shown to have a positive effect on oxidation stability. The activity of the DPPH solution in methyl alcohol has maintained at room temperature and in the dark has also evaluated and the activity decreased 3.45% at 15 minutes; decreased 6.21% at the 30th minute; decreased 17.53%. at the 45th minute