Document Type : Original Article

Authors

• Mahnaz Kharghani ¹
• Fatemeh Kariminezhad ²
• Monavvar Afzal Aghaee Naeein ³
• Zohre Rahnama Bargard ⁴
• Asiyeh Moteallemi ⁵
• Seyed Ali Sajjadi ⁶

¹ Department of Environmental Health Engineering, Student Research Committee, School of Health, Gonabad University of Medical Sciences, Gonabad, Iran

² Department of Environmental Health Engineering, Faculty of Health, School of Health, Mashhad University of Medical Sciences, Mashhad, Iran

³ Department of Social Medicine, Social Determinants of Health Research Centre, School of Health, Mashhad University of Medical Sciences, Mashhad, Iran

⁴ Department of Environmental Health Engineering, Student Research Committee, School of Health, Mashhad University of Medical Sciences, Mashhad, Iran

⁵ Department of Environmental Health Engineering, School of Health, Torbat Jam Faculty of Medical Sciences, Torbat Jam, Iran

⁶ Department of Environmental Health Engineering, Social Determinants of Health Research Centre, School of Health, Gonabad University of Medical Sciences, Gonabad, Iran

Abstract

Aims: Deep frying of foods at high temperatures results in an increase in the unique sensorial properties of fried food including fried flavor, golden brown color, and crispy texture, which ultimately leads to changes in the physical and chemical properties of the oil. This study was conducted to evaluate the quality of oils used in 60 centers of fast food distribution in Mashhad city. Materials and Methods: A validated questionnaire based on the instruction from the Ministry of Health and Medical Sciences was used to collect the data and to investigate the health status of the places and foods. Total polar material (TPM), temperature, and acidity of the oil were measured using oil test portable device (DOM-24 model) while the peroxide value (PV) was measured by iodometry method. The data were analyzed by SPSS software V.16 via statistical tests including t-test, ANOVA, and Chi-squared tests.Results: The mean values of TPM, acidity and PV in the studied oils were 31.8 ± 7.2 %, 3.7 ± 0.8, 4.7 ± 6.7 meq/kg, respectively. There was a significant relationship between TPM value with acidity, temperature and duration of oil use based on Pearson correlation test (P > 0.005). Furthermore, there was a significant relationship between the PV and area, the type of oil, and sanitation of instruments. Conclusion: The levels of hydrogen peroxide, polarity, and acidity of oils in fast food shops were higher than the guideline values. We recommend that health inspectors systematically monitor the oils fried in these centers.

Keywords

• Fast foods
• food handling
• oxidants
• toxicity