Determination of Peroxide Value of Soybean Oil Containing Propolis and Without Propolis Under the Influence of Different Levels of Heat

In order to the effect of different levels of heat (20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 160, 170 and 180 OC ) and the effect of propolis on quality of soybean oil, an experiment was carried out by measuring peroxide value.The pattern of changes in the rate of peroxide production in propolis contain oil and oil-free propolis a positive correlation between rising temperatures and increase of peroxide value shows.Based on oil oxidation linearly increased with increasing temperature, but the unauthorized peroxide (more than 5 meq/kg) was observed at temperatures above 100 OC and the temperatures of lower than 100 OC the rate of peroxide production in the limit (less than 5 meq/kg) respectively.Propolis also add soybean oil to increase its stability, although at higher temperatures of 100 OC the rate of peroxide value in propolis contain oil and oil-free propolis more than permissible limit (greater than 5 meq/kg), but in all temperature levels tested the numericaly the peroxide value of oil containing propolis is significantly less than oil without propolis.Therefore, the antioxidant properties of propolis can be used to increase the thermal resistance of soybean oil benefited.Also the present study show that in temperatures of mild and usually do not cause significant changes in oil and the rate of peroxide production in the limit (lower than5 meq/kg), but when the cooking temperature is increased (above 100 OC), oil consumption with dietary changes and the rate of peroxide production is the higher of limit (above 5 meq/kg) and the consumers health is threatened.