Increase In Peroxide Value Research Articles

Autolysis of rainbow trout (Oncorhynchus mykiss) by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of protein hydrolysates

Autolysis (at fixed temperatures (40, 50, 60 °C) or gradually increasing temperatures (40-60 °C) with different times) was used to produce protein hydrolysates from rainbow trout processing by-products. Total proteolytic and trypsin activities with fixed temperatures was higher than gradually increasing temperatures, decreased with increasing autolysis time and temperature with fixed temperatures (P ≤ 0.05). TCA-soluble peptides decreased with increasing autolysis times from 1 to 3 h (P ≤ 0.05). Autolysis increased peroxide value and thiobarbituric acid-reactive substances in both lipids and hydrolysates, particularly with gradually increasing temperatures (P ≤ 0.05) and was associated with oxidation of polyunsaturated fatty acids. Sulfhydryl groups decreased, while protein carbonyls and solubility were increased with fixed temperatures at higher temperatures (50 and 60 °C) or with gradually increasing temperatures at longer autolysis time (P ≤ 0.05). Free radical scavenging activity and the metal chelating ability of hydrolysates were governed by autolysis times and temperatures. Results of size exclusion chromatography-high performance liquid chromatography indicated that autolysis for 1 h at lower temperature (40 °C) was sufficient to produce autolysates rich in small peptides from rainbow trout by-products. Autolytic hydrolysis might be useful for production of such protein hydrolysates.

Characteristics and Antioxidant Potential of Cold-Pressed Oils-Possible Strategies to Improve Oil Stability.

The relations of the antiradical capacity to oxidative stability parameters and the contents of fatty acids, sterols, tocopherols, phenols, flavonoids, chlorophyll, Cu, and Fe were assessed in 33 cold-pressed seed oils: Walnut (7 brands of oils), rosehip (3), camelina (6), milk thistle (5), flax (6), and pumpkin (6). The antiradical capacity of oils depended strongly on tocopherol contents with a synergistic effect with polyphenols. The efficacy of tocopherols in cold-pressed oils was accompanied by a negative correlation of their antioxidant capacity with the peroxide value increase after 3 months of shelf life. This study also showed a positive correlation between the content of phytosterols and the antiradical capacity in the lipophilic fraction of cold-pressed oils rich in n-3 polyunsaturated fatty acids (PUFAs). Multiple regression analysis identified groups of antioxidants naturally occurring in cold-pressed oils in relation to their fatty acid composition, which added to the cold-pressed oils could provide possible strategies to improve their stability. Achieving high stability is primarily a result of high phytosterol content exceeding the molar ratio of 1:100 for total phytosterols to α-linolenic acid. However, the molar ratios of tocopherols to linoleic acid below 1:2000 and polyphenols to linoleic acid below 1:3000 does not prevent oxidation in oils with the predominance of linoleic acid.

Antioxidant packaging material supplementary to N2-flushed modified atmosphere packaging to preserve powdered infant formula

Abstract Antioxidant Al-laminated films were fabricated with incorporation of ascorbic acid or tocopherol at 0.3 % into the food-contact polyethylene layer. These films were tested in oxygen and water vapor transmissions under the state of N2-filled pouch and then submitted to packaging 200 g of powdered infant formula under modified atmosphere of N2 gas. The addition of ascorbic acid or tocopherol into the film reduced the apparent O2 transmission rate of the sealed pouch, probably due to O2-scavenging activity, but increased the transmission rate of water vapor through the sealing. Tocopherol-loaded film allowed the highest ingress of oxygen into the infant formula package during storage at 30 °C resulting in the highest increase of peroxide value, an indicator of product lipid oxidation. The adverse effect of the tocopherol-added film pouch is thought to have been caused by the compromised oxygen barrier of sealing during extended storage. Packaging the powdered infant formula in an ascorbic acid-added film pouch under N2 flushing could work as significant supplementary tool helpful to additionally suppress lipid oxidation. Other quality indexes of pH, acidity and bifidobacteria count did not change significantly during storage for all the treatments.

Effect of Temperature and Humidity on Oil Quality of Harvested Torreya grandis cv. Merrillii Nuts During the After-Ripening Stage.

Temperature and relative humidity (RH) influence post-harvest ripening, a crucial stage for quality promotion in some oil plants or fruits. Torreya grandis cv. Merrillii nuts, which are rich in unsaturated fatty acids (UFA), are easily affected by temperature and humidity, and they oxidize quickly during the post-harvest ripening stage, leading to the deterioration of nut quality. In this study, the main nutraceutical components, fatty acid composition, and related metabolic parameters of lipid rancidity under four treatments (20°C and 70% RH, T20-LH; 30°C and 70% RH, T30-LH; 20°C and 90% RH, T20-HH; 30°C and 90% RH, T30-HH) were measured. The post-harvest ripening process was advanced under HH treatments (T20-HH and T30-HH) compared to LH treatments (T20-LH and T30-LH) and was associated with a shorter time for the seed coat to turn dark black and a faster reduction in starch content. The amount of unsaturated fatty acids significantly increased under the T20-HH treatment, but significantly decreased under the T30-HH treatment from 12 to 16 d of ripening time. The acid value (AV) and lipase activity under the T30-HH treatment remained virtually constant from 12 to 16 d of ripening time, and this was accompanied by a dramatic increase in peroxide value (POV), lipoxygenase (LOX) activity, and relative expression of the LOX2 gene. Meanwhile, a significant positive correlation between LOX activity and POV, malondialdehyde (MDA) content, and O2⋅– content was observed. The results imply that the lower amount of oxidative rancidity induced by the T20-HH treatment is related to the LOX activity induced by down-regulation of the LOX2 gene during the late after-ripening stage. Therefore, the T20-HH treatment not only promoted the post-harvest process of T. grandis ‘Merrillii’ nuts but also delayed lipid oxidation, which was ultimately associated with better oil quality at the late after-ripening stage.

Optimization of decontamination conditions for Aspergillus flavus inoculated to military rations snack and physicochemical properties with atmospheric cold plasma

AbstractIn this study, the effectiveness of ACP in inactivating Aspergillus flavus inoculated to military rations snack using response surface methodology (RSM) was investigated. Additionally, the effect of this treatment on the total count and yeast–mold count, as well as some quality properties of military rations snack, was examined. RSM was applied to study the voltage effects (5–15 kV), the distance between ACP emitter and sample (3–7 cm), and different treatment time (2–10 min) on the physicochemical properties of the military rations snack. Increasing voltage and time, together with reducing distance, caused a decrease in A. flavus, total count, yeast and mold count, total aflatoxin, as well as color difference. The peroxide value also increased with increasing voltage levels. The optimum conditions for treated military rations snack by ACP are as follows: a system voltage of 9 kV, a distance of 3 cm between the sample and the emitter, and a time of 6 min. Under these conditions, the responses, including the utmost reduction of 4.31 log CFU/g for the total count, 4.64 log CFU/g for yeast–mold count, and 2.98 log CFU/g for A. flavus were found from starting level of 5.2, 2, and 3.1 log CFU/g, respectively. It was found that snack samples had a 3.66% decrease in moisture content, 76.13% decrease in total aflatoxin, 3.01% increase in color difference, and 0.22 meq O2.kg/oil increase in peroxide value as a result of ACP application. ACP has the potential to increase microbiological safety by maintaining desirable quality properties in military rations snack.

Optimization of Hydrolysis Conditions for Production of Gelatin Hydrolysates from Shark Skin Byproduct and Evaluation of Their Antioxidant Activities

ABSTRACT The effect of Alcalase hydrolysis conditions on antioxidant activities of shark skin gelatin hydrolysate (SSGH) byproduct was studied. Optimal hydrolysis condition for SSGH at 60°C, pH 7.5, and 2.70 AU kg−1 gelatin protein was used for varied hydrolysis times (10–90 min). The IC50 against DPPH radicals of SSGH hydrolyzed for 90 min (SSGH-90) was 27.39 mg ml−1, which is greater than ascorbic acid. SSGH-90 was predominantly composed of 15–20 kDa protein fragments that regulated increases in peroxide value and thiobarbituric acid reactive substances values and suppressed decrease in DHA of a fish oil-in-water emulsion during storage at 30°C for 7 days.

Considering the oxidative stability of cold-pressed sesame, sunflower, and olive oils under different storage conditions

This study evaluated the oxidative stability of olive, sesame, and sunflower oils at different temperatures (4, 25, and 37 C) and in exposure to light for three months. Acidity, peroxide, anisidine, conjugated dienes (CD), and conjugated trienes (CT) and oil stability index (OSI) were measured to investigate the stability of the oils. For all samples, free fatty acid content was almost constant. Temperature and sunlight accelerated the oxidation specifically by an increase in peroxide value and CDs, but anisidine and CTs were not significantly influenced by these variables. The obtained results showed cold-pressed oils had a high tolerance against the formation of the oxidation secondary products. The OSIs were found to be 9.19, 7.06, and 4.73 h for sesame, sunflower, and olive oils, respectively. Among the tested oils, sesame oil had the highest stability. Generally, if storage conditions are optimized, cold-pressed oils can preserve their stability for a longer period.

Mitigation of lipid oxidation in tuna oil using gelatin pouches derived from horse mackerel (Trachurus japonicus) scales and incorporating phenolic compounds

Mitigative effects of phenolic compounds on lipid oxidation of tuna oil in gelatin film pouches from horse mackerel (Trachurus japonicus) scales were investigated during storage at 40 °C for 30 days under dark conditions. Improvements in the antioxidant activity of gelatin films were observed following the addition of phenolic compounds. Increases in peroxide values (PV) and 2-thiobarbituric acid reactive substance (TBARS) levels of tuna oil were significantly mitigated using gelatin pouches with ferulic acid, which had the fewest phenolic hydroxyl groups among the phenolic compounds tested. The ferulic-gelatin film also exhibited the highest DPPH radical-scavenging activity among the tested samples. These results indicate that the oxidation of lipids in tuna oil can be mitigated using gelatin films containing phenolic compounds, but its antioxidant activity is not directly related to the number of phenolic hydroxyl groups. Protein crosslinking in gelatin film is likely to be induced by aldehydes such as malondialdehyde (MDA), which is a final product of lipid oxidation, and this was observed following storage of tuna oil. Thus, it is suggested that care should be taken when using TBARS levels to evaluate lipid oxidation of foods in fish gelatin film pouches, since aldehydes including MDA are consumed for protein crosslinking.

Study on storage stability of gluten free biscuit prepared by using rice flour, soya flour and buckwheat flour

Gluten free biscuits were prepared by using Non-waxy rice flour(NW) and Waxy rice flour(W), buckwheat flour(BF), soya flour(SF) at a ratio of 40:30:20:10 (NW:W:BF:SF) respectively. Shelf life study was done by storing biscuit (T) for 4 weeks in different packaging materials and sensory evaluation was done in 7 days interval. Overall acceptability of biscuit was decreased slightly from 0 days to 28 days in all three types of packaging, but were within an acceptable range. Biscuits stored in different packaging materials does have significant affect on changes in moisture content, free fatty acid and peroxide value during storage. Highest moisture content was in PP followed by HDPE and then airtight container. Free fatty acid was low inbiscuits kept in airtight container. There was significant increase in peroxide value across storage but were below FSSAI limitation (10 mEq/kg oil) and lowest value was found in biscuits kept in airtight container.

Antioxidant Packaging as Additional Measure to Augment CO2-enriched Modified Atmosphere Packaging for Preserving Infant Formula Powder

Al-laminated packaging film incorporating ascorbic acid or tocopherol at inner food contact layer was tested in the potential to improve antioxidative preservation of powdered infant formula under CO2-enriched atmosphere. Product of 200 g was packaged with the packaging film containing 0.3% antioxidant in sealant layer of low density polyethylene and stored at 30oC for 286 days with periodic measurement of package atmosphere and product’s quality attributes. The CO2-flushed package resulted in shrinkage of tight contact between the product and the film not allowing gas sampling of package atmosphere after 140 days. Package of tocopherol-incorporated film allowed some ingress of oxygen after 112 days presumably due to its weakening of heat-seal area. The increased oxygen concentration in the tocopherol-added film package led to the concomitant increase of peroxide value, an index of lipid oxidation. On the other hand, packaging of ascorbic acid-added film pouch could suppress lipid oxidation marginally in consistent manner compared to control package without any antioxidant.

Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far-North of Cameroon.

The purpose of this study is to evaluate the effects of two traditional drying methods on proximate composition, lipid oxidation, and fatty acid composition of two freshwater fish species from Maga Lake in Cameroon. As shown by the results, these two methods significantly (p < 0.05) decrease moisture content in the two fish species while ash and lipid content significantly increases (p < 0.05). The highest content of proteins is obtained for sun‐dried fish. Analysis also reveals that these two drying methods accelerate lipid oxidation by increasing peroxide value and total oxidation value. Smoking and sun drying decrease polyunsaturated fatty acid/saturated fatty acid and n‐3/n‐6 ratios of the two fish oils. The higher percentages of unsaturated fatty acid present in raw samples are responsible for the major changes in fatty acid profile occurring during drying methods. It is concluded that based on lipid oxidation, sun‐drying is found to be the better method to dry fish.

Growth performance, oxidative stress and immune status of newly weaned pigs fed peroxidized lipids with or without supplemental vitamin E or polyphenols

BackgroundThis study evaluated the use of dietary vitamin E and polyphenols on growth, immune and oxidative status of weaned pigs fed peroxidized lipids. A total of 192 piglets (21 days of age and body weight of 6.62 ± 1.04 kg) were assigned within sex and weight blocks to a 2 × 3 factorial arrangement using 48 pens with 4 pigs per pen. Dietary treatments consisted of lipid peroxidation (6% edible soybean oil or 6% peroxidized soybean oil), and antioxidant supplementation (control diet containing 33 IU/kg DL-α-tocopheryl-acetate; control with 200 IU/kg additional dl-α-tocopheryl-acetate; or control with 400 mg/kg polyphenols). Pigs were fed in 2 phases for 14 and 21 days, respectively.ResultsPeroxidation of oil for 12 days at 80 °C with exposure to 50 L/min of air substantially increased peroxide values, anisidine value, hexanal, and 2,4-decadienal concentrations. Feeding peroxidized lipids decreased (P < 0.001) body weight (23.16 vs. 18.74 kg), daily gain (473 vs. 346 g/d), daily feed intake (658 vs. 535 g/d) and gain:feed ratio (719 vs. 647 g/kg). Lipid peroxidation decreased serum vitamin E (P < 0.001) and this decrease was larger on day 35 (1.82 vs. 0.81 mg/kg) than day 14 (1.95 vs. 1.38 mg/kg). Supplemental vitamin E, but not polyphenols, increased (P ≤ 0.002) serum vitamin E by 84% and 22% for control and peroxidized diets, respectively (interaction, P = 0.001). Serum malondialdehyde decreased (P < 0.001) with peroxidation on day 14, but not day 35 and protein carbonyl increased (P < 0.001) with peroxidation on day 35, but not day 14. Serum 8-hydroxydeoxyguanosine was not affected (P > 0.05). Total antioxidant capacity decreased with peroxidation (P < 0.001) and increased with vitamin E (P = 0.065) and polyphenols (P = 0.046) for the control oil diet only. Serum cytokine concentrations increased with feeding peroxidized lipids on day 35, but were not affected by antioxidant supplementation (P > 0.05).ConclusionFeeding peroxidized lipids negatively impacted growth performance and antioxidant capacity of nursery pigs. Supplementation of vitamin E and polyphenols improved total antioxidant capacity, especially in pigs fed control diets, but did not restore growth performance.

Investigation of the Effects of Repeated Frying on the Quality of Vegetable Oil

Refined vegetable oil (Kings brand), was purchased from Mile 3 Market, Port Harcourt, Nigeria and was repetitively used in frying Akara balls for a period of 24 hours, at intervals of four hours per day, for six days. The effect of heat and repetitive use for frying on quality of the oil was monitored by the measurement of the physico-chemial parameters of the oil after each frying period. The density, % free fatty acid, viscosity, peroxide value and iodine value of the fresh and used oil were determined to investigate the level of deterioration. The results obtained show that the values of the parameters increased with frying time except that of iodine value which decreased with frying time. The free fatty acid value increased from 0.06 -.56%, density increased from 0.900-0.910 g/ml, viscosity increased from 23.33-28.31mm²/s, peroxide value increased from1.988-4.879meqO₂/Kg and iodine value decreased from 43.35 – 29.83wijis. These changes are attributed to the destruction of the chemical structures of the triacylglycerols and formation of new products in the oil by heat. The increase in the density and viscosity shows that as frying progressed, denser and higher molecular weight compounds are formed thereby rendering the used oil more viscous. The increase in peroxide values may be due the formation of peroxides as the primary products of oxidation. The formation of peroxides leads to loss of unsaturation in the oil which is seen as a reduction in iodine value of the oil. The sweet aroma of the oil was also lost as frying progressed as a result of de-esterification of the oil and formation of secondary oxidation products that impart off-flavours to the oil. The findings show that repeated use of vegetable oil for frying leads to deterioration/degration of the oil.

Quality and storage stability of fish tofu as affected by duck albumen hydrolysate-epigalocatechin gallate conjugate

The impacts of duck albumen hydrolysate-epigalocatechin gallate (DE)-conjugate at different levels (0.5–2.0 g/100g) on gel properties, sensory characteristics and storage stability of fish tofu during 21 days of refrigerated storage were evaluated. The incorporation of DE-conjugate increased breaking force, deformation, hardness, chewiness, cohesiveness, and springiness of fish tofu as the levels of DE-conjugate were augmented by enhancing protein cross-linking in fish tofu gel network (P < 0.05). However, fish tofu containing DE-conjugate showed lowered whiteness and L*, while ΔE*, a*, and b* values were augmented (P < 0.05). Fish tofu containing 1.5–2.0 g/100g DE-conjugate showed higher likeness scores than the control (P < 0.05). Additionally, DE-conjugate with antioxidant activity could effectively retard lipid oxidation (LO) of fish tofu during the storage ascertained by lowered increases in peroxide value (PV) and thiobarbituric acid reactive substances (TBARS). Fish tofu incorporated with 1.5–2.0 g/100g DE conjugate had lower psychrophilic bacterial count (PBC) and total viable count (TVC) throughout the storage than those containing 0.5–1.0 g/100g DE-conjugates and the control. Thus, DE-conjugate could be considered as a potential protein cross-linker, antimicrobial agent, and antioxidant to assure quality and extend shelf-life of fish emulsion gels.

Impact of Frying on Changes in Clam (Ruditapes philippinarum) Lipids and Frying Oils: Compositional Changes and Oxidative Deterioration

AbstractThe current study shows the compositional changes and oxidation development of clam (Ruditapes philippinarum, R. philippinarum) lipids and frying oils when subjected to different processing conditions. Parameters measured include acid value, peroxide value (POV), thiobarbituric acid‐reactive substances (TBARS), total oxidation (TOTOX), lipid classes, fatty acid composition, phosphatidylcholine (PC), and phosphatidylethanolamine (PE) contents together with major glycerophospholipid (GP) molecular species. Deep‐fat frying increased triacylglycerol (TAG) content and decreased the contents of PC, PE, and GP molecular species in clam in a time‐dependent manner. Meanwhile, minor amounts of free fatty acids, diacylglycerols, monoacylglycerols, and polar lipids were detected in frying oils, indicating lipid migration between the clam and frying oils. The time‐dependent increase of POV, TBARS, and TOTOX in fried clams and frying oils with concurrent reduction of docosahexenoic acid and eicosapentaenoic acid indicates extensive oxidative degradation of clam lipids. Moreover, the moisture‐rich clam aggravated the deterioration of frying oils. Consequently, deep‐fat frying significantly altered the lipid profile and decreased the nutritional value of clams.

Effect of fermented blueberry on the oxidative stability and volatile molecule profiles of emulsion-type sausage during refrigerated storage.

ObjectiveThe aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4°C for 28 days.MethodsThe antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined.ResultsThe half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified.ConclusionThe addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.

Antioxidant activity of orange peel powder in ghee at accelerated temperature

Antioxidant potential of orange peel powder in ghee was demonstrated. Orange peel powder (1, 1.5 and 2%) was added in to butter and prepared ghee and stored for accelerated storage study at 60±2°C. Ghee with BHA (0.02%) and control (without any additives) were also prepared, stored and analyzed for comparison during the study. Peroxide value and thiobarbuturic acid (TBA) of ghee samples stored at accelerated condition (60°C±2) were analyzed at 4day interval during 16day storage period. Peroxide value and TBA were observed to increase in all the samples with highest in the control. Increase in peroxide value was least in the sample treated with 2% orange peel powder whereas the sample treated with BHA was observed with lowest increase in TBA value. Orange peel powder can be utilized as a source of natural antioxidant for reducing oxidative deterioration in ghee.Â

Effect of Enzymatic Aqueous Extraction on Quality Characteristics of Maize Germ Oil During Storage

Enzyme-assisted aqueous extraction (EAAE) method is among the emerging technologies and eco-friendly process for oil extraction. The aim of this study was to evaluate the effect of oil extraction methods and packaging material on shelf life of maize germ oil. Maize germ oil extraction was done by EAAE and solvent extraction method. HDPE and glass bottles were used as packaging materials. Quality characteristics evaluated were acid number, pH value, total phenolics content, colour change, unsaponifiable matter, saponification value, peroxide value and density at 15-day intervals for 90 days of storage period. The quality characteristics of oil changed with the passage of storage periods, and maximum change upto 190 % increase in peroxide value occurred when oil was solvent extracted and stored in HDPE bottle. The quality parameters of EAAE extracted oil were superior to solvent extracted oil. During storage acid number, pH, total phenolics, unsaponifiable matter and peroxide value of oil were significantly affected (P&lt; 0.05) by packaging material, storage period and method of oil extraction.

Effect of Enzymatic Aqueous Extraction on Quality Characteristics of Maize Germ Oil During Storage

Enzyme-assisted aqueous extraction (EAAE) method is among the emerging technologies and eco-friendly process for oil extraction. The aim of this study was to evaluate the effect of oil extraction methods and packaging material on shelf life of maize germ oil. Maize germ oil extraction was done by EAAE and solvent extraction method. HDPE and glass bottles were used as packaging materials. Quality characteristics evaluated were acid number, pH value, total phenolics content, colour change, unsaponifiable matter, saponification value, peroxide value and density at 15-day intervals for 90 days of storage period. The quality characteristics of oil changed with the passage of storage periods, and maximum change upto 190 % increase in peroxide value occurred when oil was solvent extracted and stored in HDPE bottle. The quality parameters of EAAE extracted oil were superior to solvent extracted oil. During storage acid number, pH, total phenolics, unsaponifiable matter and peroxide value of oil were significantly affected (P&lt; 0.05) by packaging material, storage period and method of oil extraction.

Evaluation of Correlation between Acid Degree Value and Peroxide Value in Lipolysis of Control and Iron Fortified Caprine Milk Cheeses during 4 Months Storage

Elevation of acid degree values (ADV) and peroxide value (POV) indicates deterioration of nutritional and sensory qualities of dairy products during storage. Iron fortification in bovine milk cheeses in relation to lipolytic parameters and their correlations have been studied, while no such studies have been reported on caprine milk cheeses. The objectives of this study were to evaluate levels of ADV and POV of iron fortified [regular ferrous sulfate (RFS) and large microencapsulated ferrous sulfate (LMFS)] goat milk Cheddar cheeses compared to those of non-fortified control cheese (CC) and their correlations. Three batches of 3 types (CC, RFS and LMFS added) of goat milk cheeses were manufactured and stored at two temperatures (4°C and -18°C) for 0, 2 and 4 months. Iron was supplemented to RFS and LMFS cheeses by 8.23 g and 9.03 g per 9 kg, respectively. ADV and POV were determined using standard methods of examining dairy products (Richardson, 1985) and AOCS (1975) procedures. Results showed that ADV values for CC, RFS and LMFS cheeses for 0 and 4 month storage at 4°C were: 0.67, 0.73, 0.64; 1.24, 1.78, 1.58, respectively, indicating significant (P < 0.05) elevations occurred in ADV for all three cheeses during 4 months storage. The cheese samples at 4 months storage showed significantly (P < 0.05) higher peroxide values compared to 0 and 2 month stored ones. The samples stored at refrigeration temperature (4°C) revealed slightly more lipid oxidation than those stored at frozen temperature (-18°C). Significant (P < 0.05) elevations in POV for all goat cheeses stored for 4 months and slight increases in POV at higher temperature implies that the longer time and higher temperature storage can elevate the rate of lipid oxidation in goat milk Cheddar cheeses. Correlations (r) between ADV and POV for the pooled data of three types of the caprine cheeses across storage periods were significant (P < 0.01), while r values of CC cheeses alone were negative. It was concluded that significant correlations exist between extents of lipolysis and lipid oxidation in the caprine milk Cheddar cheeses during 4 months storage.