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Evaluation of Total Polar Compounds, Acidity & Peroxide Values Amounts in Oils after Frying Zoolbia & Bamie Sweets
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Seyedeh Hoorieh Fallah *   , Asieh Khalilpour , Mahziar Ariaeefara , Abdoliman Amouei |
| Social Determinants of Health Research Center, Health Research Institute, Babol University of Medical Sciences, Babol, I.R.Iran |
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Abstract: (859 Views) |
Background: Zoolbia and Bamieh, Iranian traditional sweets, are highly used in Ramadan by a large people. Unfavorable cooking conditions increase total polar compounds (TPC), acidity and peroxide values which have an important role in dangerous disease outbreaks. This study aimed to evaluate the amount of these three values in the oils after cooking these sweets in Behshahr city’s pastries in Ramadan.
Methods: This cross-sectional study was conducted on all 11 pastries in Behshahr during a month. In total, 33 samples were taken at the beginning, middle and end of the weeks and at the end of daily cooking. The TPC value was measured by Testo 270 devices, while the acidity and peroxide values were measured according to titration standard methods and the results were analyzed with SPSS.
Results: According to the results, in all cases, the acidity and TPC values were lower than the standard level of waste oils, but peroxide level was high.
Conclusion: Peroxide of sunflower oils for frying rises faster and more than other oils after cooking. According to the comparison of our findings with other studies, the oil samples had higher health status. |
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| Keywords: Zoolbia and Bamieh, Oil, TPC, Acidity, Peroxide |
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Full-Text [PDF 2566 kb]
(341 Downloads)
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Type of Study: Original Article |
Subject:
بهداشت محیط
Received: 2020/10/1 | Accepted: 2020/10/1 | Published: 2020/10/1
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