Table 6 Lipid oxidation in low melting point fractions of buffalo milk fat

Free Fatty Acids

0.11 ± 0.01^b

0.10 ± 0.02^b

0.11 ± 0.01^b

0.11 ± 0.02^b

0.12 ± 0.02^b

0.11 ± 0.03^b

0.12 ± 0.02^b

0.12 ± 0.01^b

0.15 ± 0.01^a

0.15 ± 0.02^a

0.14 ± 0.03^a

0.14 ± 0.01^a

Peroxide Value (MeqO₂/kg)

0.25 ± 0.02^d

0.26 ± 0.03^d

0.25 ± 0.02^d

0.28 ± 0.03^d

0.32 ± 0.04^d

0.37 ± 0.03^d

0.35 ± 0.07^d

0.38 ± 0.05^d

0.54 ± 0.09^c

0.98 ± 0.05^b

1.26 ± 0.13^a

1.46 ± 0.08^a

Iodine Value Cg/100 g

35.56 ± 0.55^e

39.11 ± 1.44^d

42.78 ± 0.34^c

47.89 ± 0.52^a

35.13 ± 0.42^e

39.03 ± 0.45^d

41.11 ± 0.14^d

46.72 ± 0.35^a

34.73 ± 0.15^e

38.94 ± 0.25^d

40.58 ± 0.07^d

44.55 ± 0.21^b

Anisidine Value

4.59 ± 0.23ⁱ

4.75 ± 0.34ⁱ

4.78 ± 0.13ⁱ

4.75 ± 0.17ⁱ

6.69 ± 0.35^h

11.98 ± 0.76^f

13.58 ± 0.14^e

18.99 ± 0.37^b

10.73 ± 0.15^g

18.75 ± 0.81^d

22.63 ± 0.22^c

27.85 ± 0.61^a

Conjugated Dienes (^1% ε1CM [λ232])

0.39 ± 0.02^g

0.39 ± 0.02^g

0.39 ± 0.02^g

0.39 ± 0.02^g

1.88 ± 0.11^f

2.05 ± 0.15^e

2.81 ± 0.03^d

3.25 ± 0.12^c

3.19 ± 0.27^c

3.35 ± 0.29^c

4.46 ± 0.14^b

5.75 ± 0.11^a