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7 ارديبهشت 1392

Evaluation of peroxide value as a quality measurement in edible oils in Iran

     
Journal cover: British Food Journal

British Food Journal

ISSN: 0007-070X

Online from: 1899

Subject Area: Industry and Public Sector Management

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EarlyCite Article
Evaluation of peroxide value as a quality measurement in edible oils in Iran


 
Document Information:
Title: Evaluation of peroxide value as a quality measurement in edible oils in Iran
Author(s): Mehdi Mohammadi, (Persian Gulf University), Parvaneh Hajeb, (1Persian Gulf Research and Studies Center), Ramin Seyyedian, (Boushehr University of Medical Sciences), Gholam Hossein Mohebbi, (Bushehr University of Medical Sciences), Alireza Barmak, (Boushehr University of Medical Sciences)
Citation: Mehdi Mohammadi, Parvaneh Hajeb, Ramin Seyyedian, Gholam Hossein Mohebbi, Alireza Barmak, (2013) "Evaluation of peroxide value as a quality measurement in edible oils in Iran", British Food Journal, Vol. 115 Iss: 6
Article type: Research paper
Publisher: Emerald Group Publishing Limited
Abstract:

 

Purpose - The purpose of this study is to determine the peroxide value (PV), p-anisidine and TOTOX values of imported edible oils in Iran.

Design/methodology/approach - A total 196 oil samples of different origin and types (corn, olive, canola and grape-seed oil) were collected randomly from Boushehr port, of Iran. and A a total 27 oil samples were also collected from frying pans used to deep-fry local foods items at different restaurants in Boushehr city.

Findings - The PVs ranged from 1.38-13.74, 3.90-20.00, 0.83-2.99, 0.67-11.95 and 0.00-9.96 mequiv/kg found in refined olive oil, virgin olive oil, canola oil, grape-seed oil and corn oil, respectively. The results showed that PVs of 18.37% of imported oil and 62.96% of frying oils from restaurant exceeded the maximum acceptable limits set by Institute of Standards and Industrial Research of Iran (ISIRI) (2-20 mequiv/kg for different types of oils). P-anisidine value ranged from 0.89-27.56 mequiv/kg in imported oils and 2.21-30.76 mequiv/kg found in frying oil from restaurants. The TOTOX value increased linearly with peroxide values and p-anisidine values. It ranged from 0.89-76/.62.

Originality/value - Fried foods are one of the major items of the very common amongst Iranians’ diet. A major portion of the edible oils in Iran are imported from other countries through Boushehr port. ISIRI has set maximum acceptable limit for PVs in different oils imported to the country. The possible effects of storage on oil oxidation are the originality criteria of this research. The results of the study indicate that inappropriate storage of edible oils at the custom and uses for the frying applications at restaurants facilitate oil oxidation and deterioration.



   

تاریخ بروز رسانی:   7 ارديبهشت 1392

تعداد بازدید:   ۱

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