Acid and Peroxide Values and Total Polar Compounds of Frying Oils in Fast Food Restaurants of Shiraz, Southern Iran
- سال انتشار: 1397
- محل انتشار: نشریه بین المللی علوم تغذیه، دوره: 3، شماره: 1
- کد COI اختصاصی: JR_IJNS-3-1_005
- زبان مقاله: انگلیسی
- تعداد مشاهده: 515
نویسندگان
Student Research Committee, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
Division of Environmental Health, Shiraz University of Medical Sciences, Shiraz, Iran
Department of Health and Food Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
چکیده
Background: Frying is one of the most popular methods of food preparation. Since in fast food restaurants the oil is heated for prolonged and repeated periods of time, toxic compounds in oils likely go up to very high concentrations. In this study, we investigated chemical quality of oils that was used for frying in fast food restaurants. Methods: Oil samples were collected from 42 fast food restaurants located in Shiraz, Iran. Samples were obtained from oils that were being heated in fryers at the peak of fast food restaurant activity between 10:00 and 12:00 PM. Acid and peroxide values and total polar compounds were measured according to standard procedures. Results: Acid and peroxide values of 27 samples (64.3%) were higher than the permitted values for oil health (Table 1). This number for total polar compounds was 19 (45.2%). Conclusion: In many fast food restaurants of Shiraz, Iran, oils that are in use contain high levels of toxic materials that may imperil consumers as well as restaurant workers. Strategies that can be used by restaurant staff to improve the condition are discussed.کلیدواژه ها
Restaurant, Frying oil, Acid value, Peroxide value, Total polar compoundsاطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.