Volume 11, Issue 4 (Winter 2026)
J Health Res Commun 2026, 11(4): 172-187 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Dadban Shahamat Y, Mousavi S F, gholami M, Esrafili Dizaji A. Quality Assessment of Edible Oils Used in Urban Food Preparation Centers of Gorgan, Iran (2022). J Health Res Commun 2026; 11 (4) :172-187
URL: http://jhc.mazums.ac.ir/article-1-1174-en.html
URL: http://jhc.mazums.ac.ir/article-1-1174-en.html
Department of Environmental Health Engineering, School of Public Health, Iran University of Medical Sciences, Tehran, Iran.
Abstract: (50 Views)
Introduction and Purpose: Frequent use of cooking oils in urban food preparation units produces oxidative compounds that are harmful to health. In this study, conducted during 2022, the quality of frying oil used in food centers in Gorgan city was evaluated with respect to peroxide value (PV), acid value (AV), and total polar materials (TPM) indices.
Methods: A total of 43 used oil samples were obtained from restaurants, kitchens, fast-food businesses, and pastry shops. Analyses were carried out after observing quality controls, including replicates, blanks, and standardization. PV, AV, and TPM were determined, and their dependence on temperature and usage time was examined using the Spearman correlation test.
Results: The average TPM was 28.8 ± 4.8% in all samples, with the highest and lowest values being present in pastry shops (30.43±5.61%) and fast-food businesses (25.77±5.74%), respectively. The highest AV was observed in kitchens (3.24±1.19 mg KOH/g), while the lowest AV was present in fast-food businesses (2.35±1.04 mg KOH/g). The average PV was 7.8±3.6 meq/kg, ranging from 2.2 to 14.2 meq/kg. These values are considered relatively safe when compared with the national standard of 10. The variables representing temperature and use time significantly affected AV and TPM, with a tendency towards higher values of AV and TPM observed. More than 50% of restaurant and pastry shop samples, as well as approximately 40% of other centers’ samples, were above the limits set by the standard.
Conclusion: Although restaurants utilize a large volume of frying oil, the results of our research indicate that no significant differences were observed in the measured indicators among the different types of Urban Food Prep Centers. Higher temperatures and longer usage times were found to directly contribute to a decrease in oil quality, as indicative by higher AV and TPM values.
Methods: A total of 43 used oil samples were obtained from restaurants, kitchens, fast-food businesses, and pastry shops. Analyses were carried out after observing quality controls, including replicates, blanks, and standardization. PV, AV, and TPM were determined, and their dependence on temperature and usage time was examined using the Spearman correlation test.
Results: The average TPM was 28.8 ± 4.8% in all samples, with the highest and lowest values being present in pastry shops (30.43±5.61%) and fast-food businesses (25.77±5.74%), respectively. The highest AV was observed in kitchens (3.24±1.19 mg KOH/g), while the lowest AV was present in fast-food businesses (2.35±1.04 mg KOH/g). The average PV was 7.8±3.6 meq/kg, ranging from 2.2 to 14.2 meq/kg. These values are considered relatively safe when compared with the national standard of 10. The variables representing temperature and use time significantly affected AV and TPM, with a tendency towards higher values of AV and TPM observed. More than 50% of restaurant and pastry shop samples, as well as approximately 40% of other centers’ samples, were above the limits set by the standard.
Conclusion: Although restaurants utilize a large volume of frying oil, the results of our research indicate that no significant differences were observed in the measured indicators among the different types of Urban Food Prep Centers. Higher temperatures and longer usage times were found to directly contribute to a decrease in oil quality, as indicative by higher AV and TPM values.
Type of Study: Research(Original) |
Subject:
Health
Send email to the article author
| Rights and permissions | |
 |
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
