Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016

سال انتشار: 1397
محل انتشار: مجله آرشیو علوم بهداشتی، دوره: 7، شماره: 2
کد COI اختصاصی: JR_AHS-7-2_004
زبان مقاله: انگلیسی
تعداد مشاهده: 555

نویسندگان

Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

Mohammad Hassan Mahmoudian

Research Center for Environmental Pollutants, Qom University of Medical Sciences, Qom, Iran

Ahmad Reza Yari

Research Center for Environmental Pollutants, Qom University of Medical Sciences, Qom, Iran

Sadegh Molaghen

Department of Environmental Health, Health Center, Qom University of Medical Sciences, Qom, Iran

چکیده

Background & Aims of the Study: The quality of the edible oils is made with chemicalcompositions and percentage of the degree of unsaturation fatty acids. The peroxide value (PV)always measures the extent of primary oxidation (rancidification) of oils. Oils Rancidity canproduce potentially toxic compounds associated with health effects such as heart andneurological disorders. In order to investigate initial oxidative rancidity of the oils, PV will bemeasured. The aim of this paper is determination of PV and the acid number taking place in oilsduring frying process and its relationship with demographic characteristics and environmentalconditions.Materials &Methods: In this study, the statistical populations are sandwich and fast food shopsof Qom city, Iran. Samples were conducted, using cluster sampling. For data collection, aquestionnaire and chemical tests were used. Samples were transferred in the laboratory undercool conditions for PV and acid number (AN) examination. A hundred fifty different sample ofoil were collected. Statistical analysis was performed by SPSS. The ANOVA, T-test and Pearsoncoefficient were used for data analysis.Results: From the points of view of PV, 80% of oils were consumable and 20% were not. Thelowest and the highest number of PV were 0.6 to 16.5, respectively. The minimum and themaximum number of AN were 0.028 to 0.2, respectively. With the assumption of equalvariances (p> 0.05), a significant relationship between the increase after the age of the chefs andthe lack of obtaining a health card was shown. The small correlation between the temperature ofthe oils and PV, r(150)=-0.21, p=0.009 is shown. There wasn’t seen any relation between thetype of oils with PV and AN.Discussion: Antioxidants, oil saturation and the reduction of temperature can reduce theproduction of peroxide; thus, PV was reduced. Due to the results, temperature increasing lead toincreases the peroxide content. In this case, 3.3% of the edible oil samples were in rancidityconditions.Conclusion: This study has indicated that PV in almost sample was lower than the standardamount. However, removing the oil absorbed into the food leads to reducing the peroxidecontent and other hazardous compounds by fast-food consumers. This survey indicated thatsome cookers are not completely aware of government regulation and control procedures for PVand AN of frying oils.

کلیدواژه ها

Peroxide Value,Acid number,Frying oils,Sandwich,Fast-food,cooking oil,Qom,Iran

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