Volume 7, Issue 2 (Spring 2018 2018)
Arch Hyg Sci 2018, 7(2): 91-97 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Naseri S, Mahmoudian M H, Yari A R, Molaghen S, Mahmoodian Z. Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016. Arch Hyg Sci 2018; 7 (2) :91-97
URL: http://jhygiene.muq.ac.ir/article-1-339-en.html
URL: http://jhygiene.muq.ac.ir/article-1-339-en.html
Simin Naseri1 
, Mohammad Hassan Mahmoudian * 2, Ahmad Reza Yari2 , Sadeg Molaghen3 , Zahra Mahmoodian3
, Mohammad Hassan Mahmoudian * 2, Ahmad Reza Yari2 , Sadeg Molaghen3 , Zahra Mahmoodian3
1- Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
2- Research Center for Environmental Pollutants, Qom University of Medical Sciences, Qom, Iran
3- Qom University of Medical Sciences
2- Research Center for Environmental Pollutants, Qom University of Medical Sciences, Qom, Iran
3- Qom University of Medical Sciences
Abstract: (4844 Views)
| Background & Aims of the Study: The quality of the edible oils is made with chemical compositions 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 can produce potentially toxic compounds associated with health effects such as heart and neurological disorders. In order to investigate initial oxidative rancidity of the oils, PV will be measured. The aim of this paper is determination of PV and the acid number taking place in oils during frying process and its relationship with demographic characteristics and environmental conditions. Materials &Methods: In this study, the statistical populations are sandwich and fast food shops of Qom city, Iran. Samples were conducted, using cluster sampling. For data collection, a questionnaire and chemical tests were used. Samples were transferred in the laboratory under cool conditions for PV and acid number (AN) examination. A hundred fifty different sample of oil were collected. Statistical analysis was performed by SPSS. The ANOVA, T-test and Pearson coefficient were used for data analysis. Results: From the points of view of PV, 80% of oils were consumable and 20% were not. The lowest and the highest number of PV were 0.6 to 16.5, respectively. The minimum and the maximum number of AN were 0.028 to 0.2, respectively. With the assumption of equal variances (p>0.05), a significant relationship between the increase after the age of the chefs and the lack of obtaining a health card was shown. The small correlation between the temperature of the oils and PV, r(150)=-0.21, p=0.009 is shown. There wasn’t seen any relation between the type of oils with PV and AN. Discussion: Antioxidants, oil saturation and the reduction of temperature can reduce the production of peroxide; thus, PV was reduced. Due to the results, temperature increasing lead to increases the peroxide content. In this case, 3.3% of the edible oil samples were in rancidity conditions. |
Keywords: Frying oils, Acid number, Peroxide number, Variance analysis, Sandwich, Fast-food, Qom, Iran
Type of Study: Original Article |
Subject:
Nutrition
Received: 2018/02/12 | Accepted: 2018/04/28 | Published: 2018/05/1
Received: 2018/02/12 | Accepted: 2018/04/28 | Published: 2018/05/1
References
1. Pacheco‐Aguilar R, Lugo‐Sánchez ME, Robles‐Burgueño MR. Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 C. J Food Sci 2000;65(1):40-7. [DOI:10.1111/j.1365-2621.2000.tb15953.x]
2. Gotoh N, Miyake S, Takei H, Sasaki K, Okuda S, Ishinaga M, et al. Simple method for measuring the peroxide value in a colored lipid. Food Analytical Methods 2011;4(4):525-30. [DOI:10.1007/s12161-011-9193-5]
3. Gotoh N, Wada S. The importance of peroxide value in assessing food quality and food safety. J Am Oil Chemists' Soc 2006;83(5):473-4. [DOI:10.1007/s11746-006-1229-4]
4. Gotoh N, Watanabe H, Osato R, Inagaki K, Iwasawa A, Wada S. Novel approach on the risk assessment of oxidized fats and oils for perspectives of food safety and quality. I. Oxidized fats and oils induces neurotoxicity relating pica behavior and hypoactivity. Food Chem Toxicol 2006;44(4):493-8. [DOI:10.1016/j.fct.2005.08.023]
5. Andrikopoulos NK, Kalogeropoulos N, Falirea A, Barbagianni MN. Performance of virgin olive oil and vegetable shortening during domestic deep‐frying and pan‐frying of potatoes. Int J Food Sci Technol 2002;37(2):177-90. [DOI:10.1046/j.1365-2621.2002.00555.x]
6. Tyagi V, Vasishtha A. Changes in the characteristics and composition of oils during deep-fat frying. J Am Oil Chem Soc 1996;73(4):499-506. [DOI:10.1007/BF02523926]
7. Yu X, Van De Voort F, Sedman J. Determination of peroxide value of edible oils by FTIR spectroscopy with the use of the spectral reconstitution technique. Talanta 2007;74(2):241-6. [DOI:10.1016/j.talanta.2007.06.004]
8. Błaszczyk A, Augustyniak A, Skolimowski J. Ethoxyquin: an antioxidant used in animal feed. Int J Food Sci 2013;2013. [DOI:10.1155/2013/585931]
9. Medina I, Undeland I, Larsson K, Storrø I, Rustad T, Jacobsen C, et al. Activity of caffeic acid in different fish lipid matrices: A review. Food Chem 2012;131(3):730-40. [DOI:10.1016/j.foodchem.2011.09.032]
10. Saad B, Wai WT, Lim BP, Saleh MI. Flow injection determination of peroxide value in edible oils using triiodide detector. Analytica Chimica Acta 2006;565(2):261-70. [DOI:10.1016/j.aca.2006.02.039]
11. Pizarro C, Esteban-Díez I, Rodríguez-Tecedor S, González-Sáiz J. Determination of the peroxide value in extra virgin olive oils through the application of the stepwise orthogonalisation of predictors to mid-infrared spectra. Food Control 2013;34(1):158-67. [DOI:10.1016/j.foodcont.2013.03.025]
12. Ahn J-H, Kim Y-P, Kim H-S. Effect of natural antioxidants on the lipid oxidation of microencapsulated seed oil. Food Control 2012;23(2):528-34. [DOI:10.1016/j.foodcont.2011.08.026]
13. Sebastian A, Ghazani SM, Marangoni AG. Quality and safety of frying oils used in restaurants. Food Res Int 2014;64:420-3. [DOI:10.1016/j.foodres.2014.07.033]
14. RahimzadehBarzoki H, Beirami S, Mansourian M, Bay A, Qorbani M, Shafieyan Z, et al. Determination of peroxide value of edible oils used in confectionary, restaurants and sandwich shops in Gorgan in 2011. J Toloo-e Behdasht 2014;13(1):40-47. (Full Text in Persian)
15. Mohammad F, Al-Lohedan HA, Al-Haque H. Chitosan-mediated fabrication of metal nanocomposites for enhanced biomedical applications. Adv Mater Lett 2017;8(2):89-100. [DOI:10.5185/amlett.2017.6925]
16. Aberoumand A, Mokafa M. Evaluation of Peroxide Index of Soybean Oil of Behbahan Arjan Nevin Vegetable oil company For Evaluation of It Storage Optimized Conditions. J Food Sci Technol 2015;12(49):1-10. (Full Text in Persian)
17. Abramovič H, Abram V. Effect of added rosemary extract on oxidative stability of Camelina sativa oil. Acta Agric Slovenica 2006;87(2):255-61.
18. Adejumo B, Alakowe AT, Obi DE. Effect of heat treatment on the characteristics and oil yield of moringa oleifera seeds. Int J Eng Sci 2013;2(1):232-9.
19. Andersson K, Lingnert H. Influence of oxygen and copper concentration on lipid oxidation in rapeseed oil. J Am Oil Chem Soc 1998;75(8):1041. [DOI:10.1007/s11746-998-0284-4]
20. Coscione AR, Artz WE. Vegetable oil stability at elevated temperatures in the presence of ferric stearate and ferrous octanoate. J Agric Food Chem 2005;53(6):2088-94. [DOI:10.1021/jf040341m]
21. Anwar F, Bhanger M, Kazi T. Relationship between rancimat and active oxygen method values at varying temperatures for several oils and fats. J Am Oil Chem' Soc 2003;80(2):151-5. [DOI:10.1007/s11746-003-0668-2]
22. Aryee AN, Simpson BK, Phillip LE, Cue RI. Effect of temperature and time on the stability of salmon skin oil during storage. J Am Oil Chem' Soc 2012;89(2):287-92. [DOI:10.1007/s11746-011-1902-0]
23. Farhoosh R, Moosavi S. Evaluating the performance of peroxide and conjugated diene values in monitoring quality of used frying oils. J Agric Sci Technol 2010;11:173-9.
24. Ijeh II, Nwokohuru OW, Ejike CE. Oxidative stability of red palm oil from two oil palm varieties-Elaeis guineensis and Elaeis oleifera: comparative effects of storage temperature and duration. Continental J Food Sci Technol 2011;5(2):18-22.
25. Moure A, Pazos M, Medina I, Domínguez H, Parajó JC. Antioxidant activity of extracts produced by solvent extraction of almond shells acid hydrolysates. Food Chem 2007;101(1):193-201. [DOI:10.1016/j.foodchem.2006.01.017]
26. Paz I, Molero M. Catalytic effect of solid metals on thermal stability of olive oils. J Am Oil Chem Soc 2000;77(2):127-30. [DOI:10.1007/s11746-000-0021-9]
27. Farrokhzadeh H, Ghorbani E, Hashemi H, Mohebat L, Nikaeen M, Hassanzadeh A, et al. Measuring the used oil rancidity indexes in confectioneries and delicatessens of the town of Borkhar and Meymeh in Isfahan province in 2009. Health Sys Res 2011;6(4):708-13. (Full Text in Persian)
28. Nassehinia H, Ahrari F. Determination of peroxide value of oils used in the confectioneries of Damghan, Iran in spring 2015. J Health Res Community 2016;1(4):64-9. (Full Text in Persian)
29. Arbabi M, Deris F. Determination of hydrogen peroxide index in the consumption edible oils in fast food shops. J Shahrekord Uuniv Med Sci 2011;13(3):90-9. (Full Text in Persian)
30. Warner K, Gupta M. Potato chip quality and frying oil stability of high oleic acid soybean oil. J Food Sci 2005;70(6):395-400. [DOI:10.1111/j.1365-2621.2005.tb11462.x]
31. Chen Y, Yang Y, Nie S, Yang X, Wang Y, Yang M, et al. The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method. Food Control 2014;44:191-7. [DOI:10.1016/j.foodcont.2014.04.010]
32. Kaltsum U, Kurniawan AF, Priyono P, Nurhasanah I. A Comparison of TiO2 Thin Film Photocatalyst using Sunlight and UV Light in Reducing Free Fatty Acid and Peroxide Value of Used Frying Oil. Proc ICMSE 2016;3(1).
33. Animal and vegetable fats and oils Determination of acid value and acidity Test method ICS:67.200.10. Sect. ICS:67.200.10 (2011).
34. Horwitz W, Latimer GW, Association of Official Analytical Chemist International. Official Methods of Analysis of AOAC International. Maryland: Gaithersburg MA; 2000.
35. Subramanian R, Nandini KE, Sheila PM, Gopalakrishna AG, Raghavarao KS, Nakajima M, et al. Membrane processing of used frying oils. J Am Oil Chem' Soc 2000;77(3):323. [DOI:10.1007/s11746-000-0052-2]
36. Asemi Z, Ziya Sh, Doulati MA, Abedi T, Hosseini A, Yosefi H. Evaluation of peroxide concentration in Zoolbia and Bamieh in Kashan City in 2003-2004. FEYZ 2006;9(4):56-60. (Full Text in Persian)
37. Amarloei A, Nikseresht Kh, Gholami Parizad E, Pour Abbas A, Khodarahmi F. Study of peroxide value of oil consumed in the deli systems (Sandwich and Falafel) in Ilam city. J Ilam Univ Med Sci 2013;21(6):182-8. (Full Text in Persian)
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
Owned by Qom University of Medical Sciences
Published by Qom University of Medical Sciences Press
eISSN: 2322-4916
pISSN: 2251-9203
Email: arch.hygiene[at]muq.ac.ir
arch.hygiene[at]gmail.com
