ABSTRACT
Lipid oxidation is a major concern in the food industry, as it can lead to the formation of offflavors, off-odors, and potentially harmful compounds. Fried oil, in particular, is susceptible to oxidation due to its high temperature and exposure to air. Hydroperoxides are the primary oxidation products formed during lipid oxidation, and their levels can indicate the extent of oxidation. This study aimed to investigate the levels of hydroperoxides in cured and uncured fried turkey oil using the ferrous oxidation xylenol orange (FOX) assay. The FOX assay is a sensitive and reliable method for measuring hydroperoxide levels, and it involves the reaction of ferrous ions with hydroperoxides to form a colored complex that can be measured spectrophotometrically. In this study, we collected samples of cured and uncured fried turkey oil and analyzed them using the FOX assay. Five distinct sample groups were examined, including raw, raw cured, 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 (2.850µM ± 0.050), fried only (2.325µM ± 0.775), cured fried (2.000µM ± 0.000), cured boiled and fried (2.500µM ± 0.650). Our results showed that the hydroperoxide levels were significantly higher in uncured fried turkey oil compared to cured oil. This suggests that the curing process may have a protective effect on the oil, reducing the extent of oxidation. The findings of this study have important implications for the food industry. Fried oil is a common ingredient in many food products, and its quality and safety can affect the overall quality and safety of the final product. By monitoring hydroperoxide levels, food manufacturers can ensure that their products meet quality and safety standards. Additionally, this study demonstrates the effectiveness of the FOX assay for measuring hydroperoxide levels in fried oil, providing a useful tool for quality control and research applications. Overall, this study contributes to the existing body of research on lipid oxidation and fried oil quality, highlighting the importance of proper curing and handling procedures to maintain the quality and safety of fried oil
