TY - JOUR T1 - Study of Peroxide Value of Oil Consumed in the Deli Systems (Sandwich and Falafel) in Ilam city TT - بررسی میزان پر اکسید روغن‏های مصرفی در اغذیه‌فروشی‌های (ساندویچی و فلافلی) شهر ایلام JF - sjimu JO - sjimu VL - 21 IS - 6 UR - http://sjimu.medilam.ac.ir/article-1-1256-en.html Y1 - 2013 SP - 182 EP - 188 KW - Hydrogen Peroxide KW - Edible Oil KW - Fried Oil KW - Deli System KW - Ilam. N2 - 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 M3 ER -