DETERMINATION OF PEROXIDE VALUE OF EDIBLE OILS USED IN SANDWICH AND FALAFEL SHOPS IN TEHRAN

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

JAHED KHANIKI G.R.; SAFAEI P.; BARIK GUGJLU R.; MOHAJER A.

Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF HEALTH AND ENVIRONMENT Year:2018 | Volume:10 | Issue:4 Page(s): 501-510

Download Full-Text

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Persian Verion

View:

1,408

Download:

Cites:

Information Journal Paper

Title

DETERMINATION OF PEROXIDE VALUE OF EDIBLE OILS USED IN SANDWICH AND FALAFEL SHOPS IN TEHRAN

Author(s)

JAHED KHANIKI G.R. | SAFAEI P. | BARIK GUGJLU R. | MOHAJER A. | Issue Writer Certificate

Keywords

HYDROGEN PEROXIDEQ2

OILQ1

FAST FOODQ1

Abstract

Background and Objective: HYDROGEN PEROXIDE is one of the compounds that is primarily produced by the oxidation of OIL and fat and causes various diseases, including atherosclerosis and coronary artery disease.The aim of this study was to survey the peroxide value of edible OILs used in sandwich and falafel shops in Tehran in 2016.Materials and Methods: In this study, sampling from a number of FAST FOOD centers was done randomly. After the transfer of samples to the chemistry laboratory of environmental health engineering department, the peroxide number was determined based on the national standard procedure 4179. The data was analyzed by SPSS software for descriptive statistical parameters and t-test.Results: According to the National Iranian Standards, from total of 50 samples of the sandwiches taken, 20 samples (40 %) were consumable and 30 samples (60 %) were inedible. Also, from 40 samples of falafel taken, 14 samples (35 %) were consumable and 26 samples (65 %) were inedible. The maximum peroxide values of sandwiches and falafel were 29.79 and 31.22 meq/kg, respectively.Conclusion: The findings show that Peroxide value in the sandwich and falafel shops were higher than the standard, and thus it seems that having an educational plan for staff regarding the correct methods of frying food is necessary.

Cites

Evaluation of Oxidative Fat Quality in Ready-To-Eat Foods in Restaurants of Isfahan, Iran

References

Cite

APA: Copy

JAHED KHANIKI, G.R., SAFAEI, P., BARIK GUGJLU, R., & MOHAJER, A.. (2018). DETERMINATION OF PEROXIDE VALUE OF EDIBLE OILS USED IN SANDWICH AND FALAFEL SHOPS IN TEHRAN. IRANIAN JOURNAL OF HEALTH AND ENVIRONMENT, 10(4 ), 501-510. SID. https://sid.ir/paper/146100/en

Vancouver: Copy

JAHED KHANIKI G.R., SAFAEI P., BARIK GUGJLU R., MOHAJER A.. DETERMINATION OF PEROXIDE VALUE OF EDIBLE OILS USED IN SANDWICH AND FALAFEL SHOPS IN TEHRAN. IRANIAN JOURNAL OF HEALTH AND ENVIRONMENT[Internet]. 2018;10(4 ):501-510. Available from: https://sid.ir/paper/146100/en

IEEE: Copy

G.R. JAHED KHANIKI, P. SAFAEI, R. BARIK GUGJLU, and A. MOHAJER, “DETERMINATION OF PEROXIDE VALUE OF EDIBLE OILS USED IN SANDWICH AND FALAFEL SHOPS IN TEHRAN,” IRANIAN JOURNAL OF HEALTH AND ENVIRONMENT, vol. 10, no. 4 , pp. 501–510, 2018, [Online]. Available: https://sid.ir/paper/146100/en

Related Journal Papers