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Study of Peroxide Value of Oil Consumed in the Deli Systems (Sandwich and Falafel) in Ilam city
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A Amarloei   , Kh Nikseresht , E Gholami parizad , A Pour abbas , H Nourmoradi , F Khodarahmi * 1 |
| 1- , kh_f2013@yahoo.com |
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Abstract: (9993 Views) |
| Introduction: Peroxide is the first compound that is produced because of fats and oils oxidation and it can cause thrombosis, cancer, premature aging, allergic inflammation, heart and brain ischemic, respiratory distress syndrome and various liver disorders. The purpose of this study was to determine the peroxide Value of oil consumed in the deli systems (sandwich and falafel) in Ilam city in 2010.
Materials and Methods: The investigation of peroxide value of oil consumed in the deli systems (sandwich and falafel) in Ilam city was a descriptive-analytical study. The samples (195 samples) were collected in the deli systems of Ilam city at three steps of the day including morning (8-10 am), evening (14-17 pm) and night (19-21 pm). The sampling and analysis were conducted on the basis of Iran's standard number of 493 and 4179, respectively. The obtained data was also analyzed by SPSS and Excel softwares.
Findings: The statistical (variance) analysis showed that there was no significant difference between oil type (solid or liquid) and preservation condition with peroxide Value (p˃0.05). The results was also showed that there was significant difference between use frequency of oil with peroxide number and between temperature with peroxide Value (p<0.05).
Discussion &Conclusion: The value of peroxide number in the most samples was high as a result of the high frequency use of oil. Therefore, because of the health risks of it, the continuous planning and applicable guidelines by healthcare authorities must be considered. |
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| Keywords: Hydrogen Peroxide, Edible Oil, Fried Oil, Deli System, Ilam. |
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Full-Text [PDF 628 kb]
(3399 Downloads)
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Type of Study: Research |
Subject:
Environmental health
Received: 2013/10/13 | Accepted: 2013/12/21 | Published: 2014/01/7
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