Volume 13, Issue 3 (10-2017)
J Health Syst Res 2017, 13(3): 312-316 |
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Farrokhzadeh H, Ghorbani E, Shahrajabian N, Hassanzadeh A. Qualitative Investigation of the Consumed and Residual Oils in Food Products Prepared in Delicatessens and Confectioneries of Shahinshahr and Meymeh County, Iran. J Health Syst Res 2017; 13 (3) :312-316
URL: http://hsr.mui.ac.ir/article-1-961-en.html
URL: http://hsr.mui.ac.ir/article-1-961-en.html
1- Environment Research Center AND Department of Environmental Health Engineering, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
2- Health Center of Shahin Shahr and Meymeh County, Isfahan University of Medical Sciences, Isfahan, Iran
3- Lecturer, Department of Biostatistics and Epidemiology, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
2- Health Center of Shahin Shahr and Meymeh County, Isfahan University of Medical Sciences, Isfahan, Iran
3- Lecturer, Department of Biostatistics and Epidemiology, School of Health, Isfahan University of Medical Sciences, Isfahan, Iran
Abstract: (1261 Views)
Background: Heating vegetable oils in the presence of air results in oxidative changes and production of hydroperoxides and volatile compounds. The main objectives of this study were to determine the peroxide value and rancidity index of oil samples collected from delicatessens and confectioneries of Shahinshahr and Meymeh County, Iran, and to compare these parameters with the recommended standard values.Methods: In this study, 103 samples were randomly collected from delicatessens and confectioneries. The Iranian standard procedures numbers 493 and 4179 were used for sampling method and peroxide test, respectively. The rancidity index was examined using the Kereis method. Analysis of the parameters to assess the accuracy of the results was carried out simultaneously at three different laboratories including the School of Health, Ibn Sina Private Laboratory, and Food and Drug Department.Findings: The results showed 100% raw oil and 88.3% consumed and extracted oil samples were permissible with regard to the peroxide standard. In addition, with regard to rancidity, 100% of raw oil samples were valid, while 100% of consumed oil and 85% of extracted oil samples were corrupt. Moreover, 16.8% and 75.0% of the samples collected from units with health and sanitation standards had a peroxide index of higher than the permissible value, respectively. The results of the School of Public Health and Ibn Sina Private Laboratory were perfectly matched.Conclusion: This study showed that the peroxide test alone is not sufficient to determine oil quality and other tests such as rancidity should also be used in this regard. Furthermore, the health status of manufacturing units plays an important role in improving these indicators.
Type of Study: Research |
Subject:
education health and promotion
Received: 2020/07/16 | Accepted: 2017/10/15 | Published: 2017/10/15
Received: 2020/07/16 | Accepted: 2017/10/15 | Published: 2017/10/15
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