ABSTRACT
This study investigated the levels of hydrogen peroxides in cured and uncured boiled turkey oil using the ferrous oxidation xylenol orange (FOX) assay. Hydrogen peroxides are intermediate products of lipid oxidation, which can affect the quality, safety, and nutritional value of edible oils. Boiled turkey oil is a popular ingredient in many food products, and its oxidation status can impact the final product's quality. We prepared samples of cured and uncured boiled turkey oil and analysed them using the FOX assay, a sensitive and reliable method for measuring hydrogen peroxide levels. Five distinct sample groups were examined, including raw, raw cured, raw boiled, cured boiled, cured boil and fried turkey meat samples. The average hydrogen peroxide levels (µM) recorded for each group were as follows: raw (1.925µM ± 0.025), raw cured (2.900µM ±0.050), raw boiled (2.000µM ±0.000), cured boiled (2.275µM ± 0.725), cured boiled and fried (2.500µM ± 0.650). Our results showed that the hydrogen peroxide levels were significantly higher in uncured boiled turkey oil compared to cured oil, indicating a higher extent of oxidation in the uncured oil. The curing process appeared to have a protective effect on the oil, reducing the formation of hydrogen peroxides and potentially preserving the oil's quality and nutritional value. These findings have important implications for the food industry, highlighting the importance of proper curing and handling procedures to maintain the quality and safety of boiled turkey oil. This study contributes to the existing body of research on lipid oxidation and edible oil quality, demonstrating the effectiveness of the FOX assay for measuring hydrogen peroxide levels in boiled turkey oil. The results provide valuable insights for food manufacturers, researchers, and consumers, emphasizing the need for proper handling and processing procedures to ensure the quality and safety of edible oils.
