Effects of Antioxidant Capacity and Peroxide Value on Oxidation Stability of Sunflower Oil

Sunflower oil is one of the most consumed types of oils worldwide. Its fatty acid composition consists of about 90 % unsaturated fatty acids and this makes sunflower oil more susceptible to oxidation. In this study; the effects of total antioxidant capacity and peroxide value on oxidation stability of four kinds of refined sunflower oil were determined. The oxidative stability was monitored by peroxide value (PV) and Rancimat induction period (IP). The antioxidant capacities of the samples were determined using DPPH (2,2- diphenyl-1- picrylhydrazyl). The values of the induction period of four samples were determined as 1.46 h, 1.63 h, 2.12 h and 2.35 h , respectively. Radical scavenging activities were ranged between 56 % and 65 %, Peroxide values were determined between 5,0 and 9,0. Peroxide values are a bit higher when compared with previous studies and according to these results the samples cannot be defined as “fresh”, whereas they are acceptable to legal limitations