Lipid Peroxidation Risk in White and Kashar Cheese

Abstract

Lipid oxidation is responsible for the development of many diseases with the loss of characteristics of foods and therefore by leading the loss of quality and formation of toxic compounds. Dairy products are also very susceptible to oxidative degradation because they contain polyunsaturated fatty acids. In this study, the oxidative deterioration levels of 50 Kashar cheese and 50 White cheese marketed in Bilecik city were evaluated using Thiobarbituric Acid (TBA), Total Antioxidant Status (TAS) and Total Oxidant Status (TOS) tests. While TBA, TAS and TOS values of the kashar cheese samples were found as 0.057-1.552 μgMA/g (0.526±0.299 μgMA/g), 0.020-1.522 μmol Trolox equiv/L (0.853±0.222 μmol Trolox equiv/L) and between 1.322-4.140 μmol H2O2 equiv/L (2.691±0.626 μmol H2O2 equiv/L), respectively, TBA, TAS and TOS values of the white cheese samples were found as 0.047-1.427 μgMA/g (0.475±0.352 μgMA/g), 0.029-0.311 μmol Trolox equiv/L (0.094±0.062 μmol Trolox equiv/L) and between 2.028-3.937 μmol H2O2 equiv/L (3.180±0.503 μmol H2O2 equiv/L), respectively.