Evaluating the effective factors on production of peroxide in oil consumed in Iran

Peroxide is the immediate product of fatty materials oxidation. Generally, the more degree of unsaturated fat causes the more amounts of fat or fatty materials to prepare for oxidation. The study was a case-experimental research. Sixteen samples of consumed fat and 23 samples of unconsumed fat were sampled during three phases in different intervals at the end of work on the basis of the national standard (number 493). The effects of parameters such as fat temperature, heating time, type of fat consumption, and the type of cooking utensil were determined. The obtained samples were sent to the food stuffs laboratory and the peroxide number of the fats was evaluated on the basis of 4179 standard method. The data were analyzed by SPSS. The valuation of peroxide index in the research showed that there was a relationship between the amount of peroxide and temperature. It means that, the amount of peroxide increased by increasing temperature but there was no significant relationship between them ( p= 0.069). Moreover, there was a relationship between the kind of consumed oil and peroxide value but this relationship was not significant (p= 0.74). There was a significant relationship between the time of frying and peroxide value (p= 0.001). There was also a significant relationship between peroxide value and the kind of cooking utensil (p= 0.047). The results showed that there were many effective factors in increasing the amount of peroxide value such as temperature, time of frying, kind of consumed oil and kind of used utensil.