Original scientific paper

https://doi.org/10.15255/KUI.2026.010

Determination of the Fatty Acid Composition and Oxidative Stability of Animal Fats from Different Groups

Munevera Begić ; Faculty of Agriculture and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina *
Kerim Fočo ; Faculty of Agriculture and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina
Lejla Biber ; Faculty of Agriculture and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina
Adna Hadžimurtezić ; Faculty of Agriculture and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina
Biljana Rabrenović ; Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11 080 Belgrade, Serbia
Selma Čorbo ; Faculty of Agriculture and Food Sciences, University of Sarajevo, Zmaja od Bosne 8, 71 000 Sarajevo, Bosnia and Herzegovina

* Corresponding author.

Abstract

Animal fats represent a significant source of energy and essential fatty acids in human nutrition, but they are also susceptible to oxidative changes that can affect the nutritional and sensory quality of the product. Fatty acid composition and oxidative stability of goat, pork, and chicken fats obtained by dry rendering of adipose tissue were examined. Control fat samples without the addition of antioxidants, were analysed for fatty acid composition and nutritional indices (PUFA/SFA, AI, TI, HH). The results showed that goat fat had the highest proportion of saturated fatty acids (59.57 %), while chicken fat was richest in unsaturated fatty acids (73.01 %), which was reflected in the nutritional indices. The most favourable values were observed for chicken fat (PUFA/SFA = 1.24; AI = 0.32; TI = 0.73; HH = 3.14). To improve oxidative stability, the effects of natural antioxidants (essential oils of mint, tea tree, and bergamot at 0.20 % concentration) and synthetic antioxidants (BHA, BHT, and PG at 0.01 % concentration) were examined. Oxidative stability was monitored using the Schaal-Oven test over a period of 96 h. The results showed that both natural and synthetic antioxidants acted selectively in reducing oxidative deterioration of the examined fats. Synthetic antioxidants proved more effective than natural ones, with PG showing the highest efficacy in goat and chicken fats, while BHA gave the best results in pork fat. In contrast, BHT exhibited prooxidative activity in pork fat. Among the natural antioxidants, bergamot essential oil demonstrated the best protective role in chicken and pork fats, while mint essential oil was most effective in goat fat. The results of this study may serve as a basis for further research aimed at improving the oxidative stability and shelf life of animal fats, and optimising their application in the food industry.

Keywords

animal fats; oxidative stability; antioxidants; Schaal-Oven test

Hrčak ID:

351412

URI

https://hrcak.srce.hr/351412

Publication date:

13.11.2026.

Article data in other languages: croatian

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