Evaluation of Oxidative Fat Quality in Ready-To-Eat Foods in Restaurants of Isfahan, Iran

Preparation of ready-to-eat food in deep frying causes chemical changes including oil oxidation, polymerization, hydrolysis and accumulation of lipid oxidation products. The present study aimed to evaluate the quality of oil absorbed in ready-to-eat foods.

In this descriptive study, 60 food samples including 26, 17 and 17 of fried potato, chicken and mushrooms were collected from restaurants in different regions of Isfahan. Peroxide value was measured using spectrometer and acid and acidity values were determined by the method defined in national standard of Iran. Statistical analysis was performed using one-sample T-Test and one-way ANOVA in SPSS 20.

Average values of peroxide, acid and acidity of extracted oils were 6.79±1.7 meq/kg, 4.05 ± 0.88 KOH/g and 2.04 ± 0.33%, respectively. Overall, 66.66% and 100% of samples had peroxide and acidity values higher than the standard limit. Fried chickens had the highest amount acid value (P < 0.05). The amount of peroxide in fried potatoes was higher than other samples.

The measured oxidative values in fried potatoes, chicken and mushrooms compared to other studies were less; however, it was more than the range defined in the national standard of Iran. It seems that continuous monitoring and implementation of health guidelines for the quality of the studied products is necessary by health authorities.