Evaluation of Peroxide Value and Acid Number of Edible Oils Consumed in the Sandwich and Fast Food Shops of Qom, Iran in 2016

نویسندگان
Yari, Ahmad Reza ID 1
Molaghen, Sadeg ID 2
Naseri, Simin ID 3
Mahmoudian, Mohammad Hassan ID 4
Mahmoodian, Zahra ID 5

1 Research Center for Environmental Pollutants, Qom University of Medical Sciences, Qom, Iran

2 Qom University of Medical Sciences

3 Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran

4 Research Center for Environmental Pollutants, Qom University of Medical Sciences, Qom, Iran

5 Qom University of Medical Sciences

doi
10.29252/ArchHygSci.7.2.91
چکیده

Background & Aims of the Study: The quality of the edible oils is made with chemical compositions and percentage of  the degree of unsaturation fatty acids. The peroxide value (PV) always measures the extent of primary oxidation (rancidification) of oils. Oils Rancidity can produce potentially toxic compounds associated with health ...

کلیدواژه‌ها
Frying oils, Acid number, Peroxide number, Variance analysis, Sandwich, Fast-food, Qom, Iran