CORE
🇺🇦
make metadata, not war
Services
Services overview
Explore all CORE services
Access to raw data
API
Dataset
FastSync
Content discovery
Recommender
Discovery
OAI identifiers
OAI Resolver
Managing content
Dashboard
Bespoke contracts
Consultancy services
Support us
Support us
Membership
Sponsorship
Community governance
Advisory Board
Board of supporters
Research network
About
About us
Our mission
Team
Blog
FAQs
Contact us
Investigation of the peroxide value of oils used in bistros (West of Iran)
Authors
S. Adabi
M. Ahmadpour
+6 more
S.K. Ghadiri
N. Mirzaei
A.H. Nafez
E. Saleh
Y. Sohrabi
A. Yarmohammadi
Publication date
1 January 2018
Publisher
Abstract
Abstract Frying food is one of the most admired methods to make instant cuisine among people because of its taste and color, as well as the crispy texture creation. Hydrogen peroxide which is the result of frying, causes various diseases, including cancer, atherosclerosis, cardiac and cerebral ischemia, aging and liver disorders. Therefore, this study aims to investigate the amount of peroxide in the oils used in bistros in western Iran. This descriptive cross-sectional study carried out in the restaurants in western Iran. In this study, 81 samples of consumable oils gathered according to the standard of 493 Iranian Institute of Standards and Industrial Research. After transferring the samples to the laboratory, there peroxide value was measured according to the standard number 4179 and data was entered in Excel and SPSS version 16 for further analyses. Out of 81 samples, 59% (48 samples) from consumable samples at the standard level and 41% (33 samples) of the non-consumable samples higher than the standard rate of the Institute of Standards and Industrial Research of Iran. While cooking, the consumable oil average peroxide value was 5.72, without a night and day breakdown (in general). In addition, the lowest and highest peroxide oxidation was 0 and 29 mEq/kg. According to Mann-Whitney test, there was no significant difference between the amounts of peroxide in consumable oils. Some evidence shows the non-compliance with hygiene issues that are related to oil consumption. This requires more supervision and continuous sampling and testing. © 2018, Advanced Scientific Research. All rights reserved
Similar works
Full text
Open in the Core reader
Download PDF
Available Versions
kashan university of medical sciences
See this paper in CORE
Go to the repository landing page
Download from data provider
oai:eprints.kaums.ac.ir:3419
Last time updated on 05/05/2019