Quality Assessments of the Fried Oils in Fast Food Restaurants of Yazd, Iran

Abstract

Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series of chemical and physical reactions, so that the oil is oxidized, polymerized, and hydrolyzed.

Methods: In a current descriptive cross-sectional study, 100 oil samples were obtained from fast food shops in Yazd city during the spring and summer of 2018. A checklist was prepared including the oil type (oil or fat), odor, color, smoke, and duration of use. The peroxide value (PV), p-anisidine value (p-AV), free fatty acid (FFA) levels, and total polar compound (TPC) of the samples were examined.

Results: We found that 93% of the oil samples were in form of liquid. In term of color, 45% of the samples had a dark color and about 57% had an undesirable odor during cooking. In 23% of the fast food shops in Yazd, oil is used more than two days. The measurement of peroxide value showed that 73 samples had peroxide values higher than the allowable limits. The allowable average peroxide value was estimated as 2.33 meq/kg. Results showed that 56 samples had allowable FFA level (less than one), while the others were classified as oxidized oils. The p-AV in 55% of the oil samples were higher than 4. According to the results, 46% of the frying oil samples had TPC of higher than 25%, which showed that they should be discarded.

Conclusion: The results showed that majority of the fast food shops in Yazd used highly oxidized oils to prepare their food. The absorption of such oils by food can endanger the public health. Therefore, continuous monitoring of fast foods and restaurants as well as training the staff seem necessary.