Survey correlation between peroxide, anisidine, conjugated diene and triene indicators during development of oxidation in raw and roasted hazelnut in accelerated storage conditions

Lipid oxidation is the main factor for degradation of fats and fat containing foods. The progression of fat oxidation can be investigated by oxidative stability tests as well as physical and chemical methods.
In this study, the possible correlation between peroxide and diene conjugated values and between anisidine and triene conjugated values in raw and roasted hazelnut samples were investigated. To test
the so called correlation the samples were stored in accelerated shelf-life conditions at 55, 65 and 75°C. The results showed that the peroxide, anisidine, conjugated diene and triene values in raw
hazelnut oil were 0.29 meq O2/kg, 0.22, 0.817 and 0.081, and for roasted hazelnut oil were 0.967 meq O2/kg, 0.456, 1.347 and 0.22, respectively. First order linear equations with high regression
coefficient (93- 99%) could describe the correlation between the peroxide and conjugated diene values and between the anisidine and conjugated triene values. The highest regression coefficient
(98%) was observed for raw and roasted hazelnuts oil was determined at 75 °C As per the lack of significant difference (P>./05) between the components of equations obtained for both raw and
roasted samples at different temperatures (at 55, 65 and 75 °C), a general equation was used to express the correlation between the defined indices. Finally, a high correlation was found between the
actual values and the predicted values related to deterioration indicators.