determination of peroxide value of edible oils used in confectionary, restaurants and sandwich shops in gorgan in 2011
Clicks: 291
ID: 132688
2014
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Popular Article
30.0
/100
291 views
50 readers
AI Quality Assessment
Not analyzed
Readership in this journal
PopularRanked #18 of 53 articles by views in journal of physics condensed matter : an institute of physics journal
Most read
Least read
Bar heights use a square-root scale.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
Introduction: High-rate frying with oil is a cause of hydrolyzation, oxidation and polymerization of oil, thus making free radicals in the human body. These free radicals can lead to cancer, inflammatory diseases, atherosclerosis, aging and others. The aim of this study was to survey the peroxide value of edible oils used in confectionary, restaurants and sandwich shops in Gorgan in 2011.
Methods: This descriptive cross-sectional study was carried out on all confectionaries (n=43) Restaurants (n=15) and Sandwich Shops (n=66) in Gorgan in 2011. Samples were collected in the hours that oil was very hot. Samples were collected based on national standard procedure, number 493. After the transfer of samples to the chemistry laboratory of environmental health engineering department, the number of peroxide was determined based on national standard procedure, number 4179.
Results: Out of 24 samples of the confectioneries, (56%) were consumable and 19 samples (44%) were inedible (p=0.015). Out of 15 restaurants and central kitchen, 6 cases (40%) were consumable and 9 cases (60%) were inedible. (p=0.021), and from 66 samples of sandwiches, 12 (18%) were consumable and 54 samples (82%) were inedible (p=0.000). The differences between the samples of consumable and inedible in three group was significant (p=0.000).
Conclusion: The findings show that Peroxide value in sandwich and fast food shops, restaurants, and confectionary shop are higher than the standard, so its seems that having educational plan for staff about nutrition and the correct methods of frying food is necessary.
| Reference Key |
rahimzadehbarzoki2014toloo-e-behdashtdetermination
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;H RahimzadehBarzoki;S Beirami;M Mansourian;A Bay;M Qorbani;Z Shafieyan;A Rezapoor;F EbadiFardAzar;Z Norimotlagh;N Shafieyan |
| Journal | journal of physics condensed matter : an institute of physics journal |
| Year | 2014 |
| DOI |
DOI not found
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.