Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City

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.

ALIMORADIAN A.; TAJIK R.; Navabi A.; MORADZADEH R.; ABDOLLAHI A.; Asafari m.

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:111 Page(s): 331-343

Download Full-Text

Persian Verion

View:

1,600

Download:

Cites:

Information Journal Paper

Title

Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City

Author(s)

Keywords

Peroxide valueQ1

Anisidine valueQ1

Total oxidation valueQ1

Frying OilQ2

Abstract

Oxidation of lipids in foods is one of the most important chemical events during food frying. The resulting chemical indices contribute to various diseases such as atherosclerosis, cancer, premature aging, respiratory distress syndrome and various liver disorders. The overall objective of this study was to investigate the chemical factors of the oils used in Fried falafels. and then compared with the case controlled conditions in the laboratory. This study was performed on 50 samples prepared in the shop. Peroxide, anisidine number, Total oxidation value (TOTOX) and Kreis test were measured to investigate the destructive effect of falafel compounds on oil, then was compared with the case controlled samples according to the relevant standards in the laboratory. In this study, more than half of the samples could not be used and only 42% of the samples were approved. The mean and standard deviation for this values in the control sample were 4. 39± 0. 62, 6. 09± 0. 87 and 15. 68± 2. 09 respectively. Also, there was a positive correlation between the values of peroxide, anisidine and TOTOX with Kreis's test. Based on the results, it was found that most of the chemical factors in the samples were above the permissible limit and used oils on the shops are unhealthy and unusable. Therefore, due to the dangers of primary and secondary oxidation on human health, implementation of training programs and application of the proper way to prepared foodfor the staff of these centers is essential.

Cites

No record.

References

No record.

Cite

APA: Copy

ALIMORADIAN, A., TAJIK, R., Navabi, A., MORADZADEH, R., ABDOLLAHI, A., & Asafari, m.. (2021). Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(111 ), 331-343. SID. https://sid.ir/paper/359502/en

Vancouver: Copy

ALIMORADIAN A., TAJIK R., Navabi A., MORADZADEH R., ABDOLLAHI A., Asafari m.. Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(111 ):331-343. Available from: https://sid.ir/paper/359502/en

IEEE: Copy

A. ALIMORADIAN, R. TAJIK, A. Navabi, R. MORADZADEH, A. ABDOLLAHI, and m. Asafari, “Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 111 , pp. 331–343, 2021, [Online]. Available: https://sid.ir/paper/359502/en

Related Journal Papers