2024, Vol. 5, Issue 2, Part A

This study investigates the effects of UV radiation on the photocleavage of unsaturated fatty acids in cod liver oil, focusing on how different intensities of UV light (45-watt and 1000-watt UV lamps) impact the oil’s iodine value and stability over time. The primary aim is to examine how UV exposure alters the unsaturation levels of cod liver oil and to assess the impact of this degradation on the oil’s overall stability. Cod liver oil samples were exposed to 45-watt and 1000-watt UV lamps for varying intervals (0, 2, 4, 6, 8, 10, and 12 hours). Iodine values were measured at each interval using the Wijs method, and an ANOVA test was performed to determine the statistical significance of the observed changes. A control sample, kept in the dark, was used for comparison. The results showed a significant decrease in iodine values for both UV-exposed samples, with the 1000-watt UV lamp causing a more rapid reduction. The ANOVA analysis confirmed that the reduction in iodine value over time was statistically significant (p<0.05). The control sample remained stable, showing no significant changes in iodine value. The findings demonstrate that UV radiation accelerates the degradation of unsaturated fatty acids in cod liver oil, with higher UV intensities leading to faster oxidation. These results emphasize the need for improved storage and handling practices to protect cod liver oil from UV-induced degradation. Future studies could explore the use of antioxidants to mitigate the effects of UV exposure and extend the oil’s shelf life.