[Determination of hydrogen peroxide index in the consumption edible oils in fast food shops]

ABSTRACT

Background and aims: Peroxide is the first compound which is produced after oxidation of fats and oils. When the peroxide level increases to specific amount, adverse taste and odor will be released due to volatile compounds. Peroxides may contribute in different diseases such as; atherosclerosis, progeria, allergic inflammation, cerebral and cardiac ischemia, respiratory distress syndrome and different liver dysfunctions. The main objective of this study was to determinate hydrogen peroxide index in both cooked and uncooked [raw] oils in fast food shops in Shahrekord during 2009 to 2010