Measurement of used oil rancidity indexes in the confectioneries and food shops

Document Type : Original Article

Authors
Hossein Farrokhzadeh 1
Ebrahim Ghorbani 2
Hassan Hashemi 3
Leili Mohebat 4
Akbar Hassanzadeh 5
Mahmoud Yahay 4
Fatemeh Samadanian 4
Hossein Jaberi 2
1 Environment Research Center, Isfahan University of Medical Sciences, Isfahan, Iran
2 Isfahan Health Center, Isfahan University of Medical Sciences, Isfahan, Iran
3 Department of Environmental Health Engineering, School of Health, Shahrekord University of Medical Sciences, Shahrekord, Iran
4 Department of Nutrition, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran
5 Department of Epidemiology and Biostatistics, Isfahan University of Medical Sciences, Isfahan, Iran
10.4103/2277-9183.114188
Abstract
Aims: The aim of this study was to determine the peroxide value, acid value and rancidity of edible oil which are used in sweet pancake, samosa, confectionery and sandwich shop. Materials and Methods: This descriptive study was carried out on all sandwich shops and sweet pancake at north region of Isfahan city. The peroxide value, acid value and rancidity were determined based on national standard procedure number 4179, on thirty samples. Results: The average of peroxide and acid value was 5.2 and 0.5, respectively. Around 7.4 percent of tested oil has a non permissible rancidity value. Also, 87 percent of samples were healthy. In general, 98.1 percent of oil samples were unusable. Conclusion: The acid and peroxide numbers was in acceptable range, however, the rancidity or oil chemicals corruption caused by inappropriate conservation conditions. This type of fast food, have adverse effects on consumers' health.

Keywords

International Journal of Environmental Health Engineering (IJEHE)
Volume 2, June
Spring 2013
Pages 1-4

  • Receive Date 03 February 2023