Determination of Peroxide Value of Edible Oils Used in Confectionary, Restaurants and Sandwich Shops in Gorgan in 2011

High-rate frying with oil is a cause of hydrolyzation, oxidation and polymerization of oil, thus making free radicals in the human body. These free radicals can lead to cancer, inflammatory diseases, atherosclerosis, aging and others. The aim of this study was to surv ey the peroxide value of edible oils used in confectionary, restaurants and sandwich shops in Gorgan in 2011. This descriptive cross-sectional study was carried out on all confectionaries (n=43) Restaurants (n=15) and Sandwich Shops (n=66) in Gorgan in 2011. Samples were collected in the hours that oil was very hot. Samples were collected based on national standard procedure, number 493. After the transfer of samples to the chemistry laboratory of environmental health engineering department, the number of peroxide was determined based on national standard procedure, number 4179. Out of 24 samples of the confectioneries, (56%) were consumable and 19 samples (44%) were inedible (p=0/015). Out of 15 restaurants and central kitchen, 6 cases (40%) were consumable and 9 cases (60%) were inedible. (p=0/021), and from 66 samples of sandwiches, 12 (18%) were consumable and 54 samples (82%) were inedible (p=0/000). The differences between the samples of consumable and inedible in three group was significant (p=0/000). The findings show that Peroxide value in sandwich and fast food shops, restaurants, and confectionary shop are higher than the standard, so its seems that having educational plan for staff about nutrition and the correct methods of frying food is necessary.