Izvorni znanstveni članak
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
; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Zmaja od Bosne 8, 71 000 Sarajevo, Bosna i Hercegovina
*
Kerim Fočo
; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Zmaja od Bosne 8, 71 000 Sarajevo, Bosna i Hercegovina
Lejla Biber
; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Zmaja od Bosne 8, 71 000 Sarajevo, Bosna i Hercegovina
Adna Hadžimurtezić
; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Zmaja od Bosne 8, 71 000 Sarajevo, Bosna i Hercegovina
Biljana Rabrenović
; Poljoprivredni fakultet Univerziteta u Beogradu, Nemanjina 6, 11080 Beograd – Zemun, Srbija
Selma Čorbo
; Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, Zmaja od Bosne 8, 71 000 Sarajevo, Bosna i Hercegovina
* Dopisni autor.
Sažetak
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.
Ključne riječi
animal fats; oxidative stability; antioxidants; Schaal-Oven test
Hrčak ID:
351412
URI
Datum izdavanja:
13.11.2026.
Posjeta: 0 *