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Investigation of the Peroxide Value of Oils Used in Bistros (West of Iran)
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| Author:
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YOUNES SOHRABI, AMIR HOSSEIN NAFEZ, AYOUB YARMOHAMMADI, NEZAM MIRZAEI, MOHAMMAD AHMADPOUR, ELAHE SALEH, SEID KAMAL GHADIRI, SHERVIN ADABI
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| Abstract:
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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.
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| Keyword:
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Hydrogen peroxide, Frying oil, Iran
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| EOI:
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http://eoi.citefactor.org/10.11209/ijpr.10.03
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| DOI:
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https://doi.org/10.31838/ijpr/2018.10.03.023
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| Download:
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