Journal of health research in community
مجله تحقیقات سلامت در جامعه
J Health Res Commun
Medical Sciences
http://jhc.mazums.ac.ir
1
admin
2423-6772
2423-6764
8
10.32598
14
8888
13
fa
jalali
1394
12
1
gregorian
2016
3
1
1
4
online
1
fulltext
fa
تعیین عدد پراکسید روغنهای استفادهشده در قنادیهای شهر دامغان در بهار 1394
Determination of Peroxide Value of Oils Used in the Confectioneries of Damghan, Iran in Spring 2015
بهداشت
Health
پژوهشي-کامل
Research(Original)
<p dir="RTL" style="text-align: justify;"><span style="font-size:12px;"><span style="font-family:Tahoma;"><span style="line-height:15.0pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="color:black"><b><span lang="FA"><span style="letter-spacing:-.25pt">مقدمه و هدف:</span></span></b><span lang="FA"><span style="letter-spacing:-.25pt"> از متداول</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">ترین روش</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">های استفاده از گرما در تهیه غذاها، سرخ کردن مواد غذایی در روغن می</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">باشد. در طول سرخ کردن زیاد، اکسیداسیون روغن</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">ها با میزان بیشتری اتفاق می</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">افتد که سبب تولید هیدروپراکسیدها و سپس ترکیبات فرار مانند: آلدئیدها، کتون</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">ها و اسیدهای کربوکسیلیک و سایر مواد شیمیایی نامطلوب می</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">گردد. این تحقیق با هدف تعیین عدد پراکسید در روغن</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">های مصرفی قنادی</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">های شهر دامغان در بهار سال 1394 انجام شد.</span></span></span></span></span></span><br>
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<span style="line-height:15.0pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="color:black"><b><span lang="FA"><span style="letter-spacing:-.25pt">روش کار:</span></span></b><span lang="FA"><span style="letter-spacing:-.25pt"> در این مطالعه توصیفی-مقطعی، از تمام قنادی</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">های شهر دامغان تعداد 32 نمونه به روش سرشماری در ساعاتی که روغن بیشترین حرارت را دیده بود، مطابق استاندارد شماره 493 مؤسسه استاندارد وتحقیقات صنعتی ایران نمونه</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">برداری صورت گرفت.</span></span></span></span></span></span><br>
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<span style="line-height:15.0pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="color:black"><b><span lang="FA"><span style="letter-spacing:-.25pt">یافته</span></span></b><b><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span></b><b><span lang="FA"><span style="letter-spacing:-.25pt">ها:</span></span></b><span lang="FA"><span style="letter-spacing:-.25pt"> از مجموع 32 نمونه مربوط به قنادی</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">ها، 24 نمونه روغن مایع قبل مصرف (40 درصد)، 15 نمونه روغن مایع بعد مصرف (25 درصد)، قابل</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">مصرف و 9 نمونه روغن مایع بعد مصرف (15 درصد)، غیرقابل</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">مصرف بودند. تفاوت معنی</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">داری بین نمونه</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">های قابل</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">مصرف و غیرقابل</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">مصرف در قنادی</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">ها وجود داشت (05/0</span></span><span lang="FA"><span style="letter-spacing:-.25pt">≥ </span></span><span dir="LTR"><span style="letter-spacing:-.25pt">α</span></span><span lang="FA"><span style="letter-spacing:-.25pt">).</span></span></span></span></span></span><br>
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<span style="line-height:15.0pt"><span style="direction:rtl"><span style="unicode-bidi:embed"><span style="color:black"><b><span lang="FA"><span style="letter-spacing:-.25pt">نتیجه</span></span></b><b><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span></b><b><span lang="FA"><span style="letter-spacing:-.25pt">گیری:</span></span></b><span lang="FA"><span style="letter-spacing:-.25pt"> یافته</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">ها نشان داد عدد پراکسید در روغن</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">های مورد استفاده قنادی</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">های شهر دامغان بالاتر از حد مجاز است؛ بنابراین پیشنهاد می</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">گردد، برنامه</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">های آموزشی و به</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">کارگیری روش</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">های صحیح طبخ و سرخ کردن شیرینی</span></span><span dir="LTR" lang="FA"><span style="letter-spacing:-.25pt">‎</span></span><span lang="FA"><span style="letter-spacing:-.25pt">ها برای کارکنان این مراکز اجرا شود.</span></span></span></span></span></span></span></span><br>
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<p dir="rtl"></p>
<p style="text-align: justify;"><span style="font-size:11pt"><span style="line-height:15.0pt"><span style="unicode-bidi:embed"><span style="font-family:"Arial","sans-serif""><span style="color:black"><b><span lang="EN-GB" style="font-size:10.0pt"><span style="font-family:"Times New Roman","serif""><span style="letter-spacing:-.25pt">Introduction and <span style="text-transform:uppercase">p</span>urpose: </span></span></span></b><span lang="EN-GB" style="font-size:10.0pt"><span style="font-family:"Times New Roman","serif""><span style="letter-spacing:-.25pt">Foods frying in oil is one of the common methods of heating methods used in cooking. During the Frying process, oil oxidation occurs more than safe extent and it might cause production of hydro peroxides and volatile compounds, such as aldehydes, ketones, and carboxylic acids and other undesirable chemicals. The aim of this study was to determine the peroxide value of oils used in confectioneries in the Damghan during spring 2015.</span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="line-height:15.0pt"><span style="unicode-bidi:embed"><span style="font-family:"Arial","sans-serif""><span style="color:black"><b><span lang="EN-GB" style="font-size:10.0pt"><span style="font-family:"Times New Roman","serif""><span style="letter-spacing:-.25pt">Methods:</span></span></span></b><span lang="EN-GB" style="font-size:10.0pt"><span style="font-family:"Times New Roman","serif""><span style="letter-spacing:-.25pt"> In this cross-sectional study, sampling was obtained from all of Damghan confectioneries (32 samples). Sampling was done in the moment that oil reached to the highest temperature. Method of sampling was according to protocol No. 493 by the Institute of Standards and Industrial Research of Iran.</span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="line-height:15.0pt"><span style="unicode-bidi:embed"><span style="font-family:"Arial","sans-serif""><span style="color:black"><b><span lang="EN-GB" style="font-size:10.0pt"><span style="font-family:"Times New Roman","serif""><span style="letter-spacing:-.25pt">Results: </span></span></span></b><span lang="EN-GB" style="font-size:10.0pt"><span style="font-family:"Times New Roman","serif""><span style="letter-spacing:-.25pt">Among 32 cases, 24 (40%) and 15 (25%) liquid oil samples were pre- and post-heating safe to be used while 9 other samples (15%) were unusable after the first use, so there was significant difference between the frequency of usable and unusable oils in the studied samples. </span></span></span></span></span></span></span></span><br>
<span style="font-size:11pt"><span style="line-height:15.0pt"><span style="unicode-bidi:embed"><span style="font-family:"Arial","sans-serif""><span style="color:black"><b><span lang="EN-GB" style="font-size:10.0pt"><span style="font-family:"Times New Roman","serif""><span style="letter-spacing:-.1pt">Conclusion: </span></span></span></b><span lang="EN-GB" style="font-size:10.0pt"><span style="font-family:"Times New Roman","serif""><span style="letter-spacing:-.25pt">Our results showed that the levels of peroxide production in oil used in the confectioneries of Damghan were higher than safe threshold. So training the staff of confectionaries about the appropriate procedures for cooking and frying of sweets are essential.</span></span></span></span></span></span></span></span><br>
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<p></p>
پراکسید, روغن, قنادی, شیرینی
Confectioneries, Damghan, Peroxide, Sweets
64
69
http://jhc.mazums.ac.ir/browse.php?a_code=A-10-4323-2&slc_lang=fa&sid=1
Hamidreza
Nassehinia
حمیدرضا
ناصحی نیا
nassehi17@yahoo.co.in
100319475328460010409
100319475328460010409
Yes
Department of Environmental Health, School of Public Health, Semnan University of Medical Sciences, Semnan, Iran
استادیار گروه بهداشت محیط، دانشکده بهداشت، دانشگاه علوم پزشکی سمنان، سمنان، ایران
Fatemeh
Ahrari
فاطمه
احراری
ehsan035@yahoo.com
100319475328460010410
100319475328460010410
No
Department of Environmental Health, School of Public Health, Semnan University of Medical Sciences, Semnan, Iran
کارشناس بهداشت محیط، گروه بهداشت محیط دانشکده بهداشت دانشگاه علوم پزشکی سمنان