Evaluation of oxidative quality parameters in imported edible oils in Iran

British Food Journal

Volumn 115, Issue 6, 2013, Pages 789-795

  Mohammadi, Mehdi ^a   Hajeb, Parvaneh ^a   Seyyedian, Ramin ^b   Hossein Mohebbi, Gholam ^b   Barmak, Alireza ^b  

^a PERSIAN GULF UNIVERSITY   (Iran)

^b BUSHEHR UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Edible oils; Imports; Iran; P anisidine; Peroxide value (PV); Quality assessment; Total oxidation value

Indexed keywords

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; VITACEAE; ZEA MAYS;

EID: 84879149698     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/BFJ-Feb-2011-0035     Document Type: Article

References (22)

1. Association of Analytical Chemistry (AOAC) (1980), Official Methods of Analysis, Washington, DC.
2. Cecchi, T., Passamonti, P. and Cecchi, P. (2010), “Study of the quality of extra virgin olive oil stored in PET bottles with or without an oxygen scavenger”, Food Chemistry, Vol. 120 No. 3, pp. 730-735.
3. Che Man, Y.B., Liu, J.L., Jamilah, B. and Rahman, R.A. (1999), “Quality changes of refined-bleached-deodorized (RBD) palm olein, soybean oil and their blends during deep-fat frying”, Journal of Food Lipids, Vol. 6 No. 3, pp. 181-193.
4. Frankel, E.N. (1998), Lipid Oxidation, The Oily Press, Dundee.
5. Frankel, E.N., Smith, L.M., Hamblin, C.L., Creveling, R.K. and Clifford, A.J. (1984), “Occurrence of cyclic fatty acid monomers in frying oils used for fast foods”, Journal of American Oil Chemists Society, Vol. 61 No. 1, pp. 87-90.
6. Gotoh, N., Watanabe, H., Osato, R., Inagaki, K., Iwasawa, A. and Wada, S. (2006), “Novel approach on the risk assessment of oxidized fats and oils for perspectives of food safety and quality. I. Oxidized fats and oils induces neurotoxicity relating pica behavior and hypoactivity”, Food and Chemical Toxicology, Vol. 44 No. 4, pp. 493-498.
7. Hamilton, R.J. (1994), “The chemistry of rancidity in foods”, in Allen, J.C. and Hamilton, R.J. (Eds), Rancidity in Foods, Blackie Academic and Professional, London, pp. 1-20.
8. ISIRI 493 (Institute of Standards and Industrial Research of Iran) (2004), Edible Fats and Oils – Sampling, ISIRI.
9. ISIRI 1446 (Institute of Standards and Industrial Research of Iran) (2010), Olive Oil – Specifications and Test Methods, 2nd ed., ISIRI.
10. ISIRI 1447 (Institute of Standards and Industrial Research of Iran) (2006), Oils and Fats Edible – Corn oil – Specifications and Test Methods, (Amendment No. 1), ISIRI.
11. ISIRI 8920 (Institute of Standards and Industrial Research of Iran) (2006), Grapeseed Oil – Specification, 1st ed., ISIRI.
12. Khan, M. and Shahidi, F. (2002), “Photooxidative stability of stripped and non-stripped borage and evening primrose oil and their emulsions in water”, Food Chemistry, Vol. 79 No. 1, pp. 47-53.
13. Lamboni, C., Sebedio, L.L. and Perkins, E.G. (1998), “Cyclic fatty acid monomers from dietary heated fats affect rat liver enzyme activity”, Lipids, Vol. 33 No. 7, pp. 675-681.
14. List, G.A. and Erickson, D.R. (1985) in Applewhite, T.H. (Ed.), Baily's Industrial Oil and Fat Products, 4th ed., Vol. III, Wiley, New York, NY, pp. 275-277.
15. Naz, Sh., Siddiqi, R., Sheikh, H. and Sayeed, S.A. (2005), “Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying”, Food Research International, Vol. 38 No. 2, pp. 127-134.
16. Pourmahmoudi, A., Akbartabar Turi, M., Poursamad, A., Sadat, A.M. and Karimi, A. (2006), “Determination of peroxide value of edible oils used in restaurants and sandwich shops in Yasuj in 2006”, Armaghan Danesh, Vol. 13 No. 1, pp. 115-123.
17. Saad, B., Wai, W.T., Lim, B.P. and Saleh, M.I. (2007), “Flow injection determination of anisidine value in palm oil samples using a triiodide potentiometric detector”, Analytica Chimica Acta, Vol. 591 No. 2, pp. 248-254.
18. Shiozawa, S., Tanaka, M., Ohno, K., Nagao, Y. and Yamada, T. (2007), “Re-evaluation of peroxide value as an indicator of the quality of edible oils”, Shokuhin Eiseigaku Zasshi, Vol. 48 No. 3, pp. 51-57.
19. Takeoka, G., Perrino, C.J.R. and Buttery, R. (1996), “Volatile constituents of used frying oils”, Journal of Agricultural and Food Chemistry, Vol. 44 No. 3, pp. 654-660.
20. Tovar, L.R.G. and Kaneda, T. (1977), “Studies on the toxicity of the autoxidized oils VI. Comparative toxicity of secondary oxidation products in autoxidized methyl linoleate”, Yukagaku, Vol. 26 No. 3, pp. 169-172.
21. Vaisey-Genser, M., Malcolmson, L.J., Ryland, D., Przybylski, R., Eskina, N.A.M. and Armstrong, L. (1994), “Consumer acceptance of canola oils during temperature-accelerated store”, Food Qualify and Preference, Vol. 5, pp. 237-243.
22. Ziemlanski, S. and Budzynska-Topolowa, J. (1991), Tluszcze Pozywienia I Lipidy Ustrojowe, Wn-PWn, Warszawa.