اندازه‌گیری شاخص‌‎های اکسیداتیو روغن‌های مصرفی در فلافل‌فروشی‌های سطح شهر اراک

نویسندگان
1 استادیار، گروه فارماکولوژی، دانشکده‌پزشکی، دانشگاه‌علوم‌پزشکی اراک، اراک، ایران
2 استادیار، گروه مهندسی بهداشت‌حرفه‌ای، دانشکده‌بهداشت، دانشگاه‌علوم‌پزشکی اراک، اراک، ایران
3 دانشجوی دکترا، معاونت غذا و دارو، دانشگاه‌علوم‌پزشکی اراک، اراک، ایران
4 استادیار، گروه اپیدمیولوژی، دانشکده بهداشت، دانشگاه علوم‌پزشکی اراک، اراک، ایران
5 کارشناسی، معاونت غذا و دارو، دانشگاه‌علوم‌پزشکی اراک، اراک، ایران
6 معاونت غذا و دارو، دانشگاه‌علوم‌پزشکی اراک، اراک، ایران
چکیده
اکسیداسیون لیپیدها در مواد‌غذایی یکی از مهمترین رخدادهای‌شیمیایی در طی سرخ‌کردن غذا می‌باشد که شاخص‌های شیمیایی حاصل از آن زمینه‌ساز بیماری‌های مختلفی از جمله تصلب‌شرائین، سرطان، پیری‌زودرس، سندرم‌دیسترس‌تنفسی و اختلالات مختلف کبدی است. بنابراین در ‌تحقیق حاضر میزان شاخص‌های‌اکسیداتیو طی فرآیند سرخ‌کردن فلافل در روغن‌های مصرفی در سطح‌عرضه، بررسی و با شرایط کنترل‌شده در آزمایشگاه مقایسه‌شد. در این مطالعه آنالیز شیمیایی بر روی50 نمونه گرفته‌شده از روغن‌های مصرف‌شده جهت سرخ‌کردن فلافل با در نظرگرفتن میزان پراکسید، آنیزیدین، توتوکس و آزمون‌کرایس جهت بررسی اثر تخریب‌کنندگی ترکیبات فلافل انجام و با نمونه‌های تحت‌کنترل مطابق با استانداردهای مربوطه در آزمایشگاه مقایسه شد. در این مطالعه بیش از نیمی از نمونه‌ها قابلیت‌مصرف نداشتند و تنها کیفیت 42% نمونه‌ها مورد تایید قرار گرفت. میانگین و انحراف‌معیار عدد پراکسید، آنیزیدین و توتوکس در نمونه‌‌کنترلی به‌ترتیب (62/0±39/4)، (87/0±90/6) و (09/2±68/15) بود که نمونه‌های سطح‌عرضه در مقایسه با نمونه‌کنترلی دارای مقادیری بالاتر بودند. همچنین بین اعداد پراکسید، آنیزیدین، توتوکس و تست‌کرایس همبستگی مثبت مشاهده‌شد. براساس نتایج به‌دست‌آمده از این پژوهش مشخص‌شد که میزان اکسیداسیون بیشتر روغن‌های سطح‌عرضه بالاتر از حدمجاز استاندارد است و اکثراً فاسد و غیرقابل مصرف تلقی می‌شوند و همچنین روغن مصرفی در روزهای متمادی مورد مصرف قرار گرفته‌است. از این رو با توجه به خطراتی که اکسیداسیون اولیه و ثانویه بر سلامت انسان دارد، تامین روغن مصرفی با قیمت بهتر و از مبادی خاص برای اطمینان از تعویض ادواری و در زمان مناسب آن ضروری است.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Survey of Oxidative Characteristics of Used Frying Oils in Falafel Shops in Arak City

نویسندگان English

abbas alimoradian 1
reza tajik 2
Atefeh Navabi 3
rahmatollah moradzadeh 4
Ahmad Abdolahi 5
Mohaddeseh Asafari 6
1 Assistant Professor, Department of Pharmacology, School of Medicine, Arak University of Medical Sciences, Arak, Iran
2 Assistant Professor, Department of Occupational Health Engineering, School of Public Health, Arak University of Medical Sciences, Arak, Iran
3 Ph.D Candidate, Deputy of Food and Drug, Arak University of Medical Sciences, Arak, Iran
4 Assistant Professor, Department of Epidemiology, School of Health, Arak University of Medical Sciences, Arak, Iran
5 Deputy of Food and Drug, Arak University of Medical Sciences, Arak, Iran
6 Deputy of Food and Drug, Arak University of Medical Sciences, Arak, Iran
چکیده English

Oxidation of lipids in foods is one of the most important chemical events during food frying. The resulting chemical indices contribute to various diseases such as atherosclerosis, cancer, premature aging, respiratory distress syndrome and various liver disorders. The overall objective of this study was to investigate the chemical factors of the oils used in Fried falafels.

and then compared with the case controlled conditions in the laboratory. This study was performed on 50 samples prepared in the shop. Peroxide, anisidine number, total oxidation value (TOTOX) and Kreis test were measured to investigate the destructive effect of falafel compounds on oil, then was compared with the case controlled samples according to the relevant standards in the laboratory. In this study, more than half of the samples could not be used and only 42% of the samples were approved. The mean and standard deviation for this values in the control sample were 4.39±0.62, 6.09±0.87 and 15.68±2.09 respectively. Also, there was a positive correlation between the values of peroxide, anisidine and TOTOX with Kreischr('39')s test. Based on the results, it was found that most of the chemical factors in the samples were above the permissible limit and used oils on the shops are unhealthy and unusable. Therefore, due to the dangers of primary and secondary oxidation on human health, implementation of training programs and application of the proper way to prepared food for the staff of these centers is essential.

کلیدواژه‌ها English

Peroxide value
Anisidine value
total oxidation value
Frying oil
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