Qualitative Assessment of Cooking Oils Used by Street Food Vendors of Lahore, Pakistan

Q3 Agricultural and Biological Sciences

Journal of Food Quality and Hazards Control Pub Date : 2022-09-13 DOI:10.18502/jfqhc.9.2.10644

H. Ayub, M. Awan, W. Nazir, A. Sami, N. Khalid

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引用次数: 1

Abstract

Background: Street foods have gained popularity around the world in the past few decades. The current study was carried out in order to quantitative analysis of used cooking oils by Street Food Vendors (SFVs) of Lahore, Pakistan. Methods: Fifty samples of cooking oil used by SFVs were collected. Also, a questionnaire was designed for qualitative assessment that revealed maximum vendors used vegetable ghee because of its low cost and practiced addition of new oil into the used one instead of disposing it. The samples were also quantified for their Moisture Content (MC), Free Fatty Acid (FFA), Peroxide Value (PV), Iodine Value (IV), and Total Polar Compounds (TPC). Statistical analysis was performed with SPSS 21. Results: The survey data indicated poor knowledge regarding the safety and health aspects of cooking oils among SFVs. Moreover, mean values indicated that most of the samples were unhealthy as they exhibited higher MC (>0.10%), TPC (>25%), PV (>10 meq. O2/kg), and FFA (>0.20 mg KOH/g); and very low IV (<80 g/100g) in samples. Conclusion: The analysis revealed that the SFVs of Lahore, Pakistan used low-quality cooking oil. The quantitative assessment of cooking oils showed high values of moisture, FFAs, polar contents, and PVs.

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巴基斯坦拉合尔街头食品摊贩使用食用油的定性评估

背景：在过去的几十年里，街头食品在世界各地越来越受欢迎。本研究旨在对巴基斯坦拉合尔街头食品摊贩（SFV）使用过的食用油进行定量分析。方法：收集50份SFV使用的食用油样品。此外，还设计了一份用于定性评估的问卷，显示大多数供应商使用蔬菜酥油是因为其成本低，并在用过的酥油中添加新油而不是处理。还对样品的水分含量（MC）、游离脂肪酸（FFA）、过氧化值（PV）、碘值（IV）和总极性化合物（TPC）进行了量化。采用SPSS 21进行统计分析。结果：调查数据表明，SFV对食用油的安全和健康方面知之甚少。此外，平均值表明，大多数样品是不健康的，因为它们表现出更高的MC（＞0.10%）、TPC（＞25%）、PV（＞10meq.O2/kg）和FFA（＞0.20mg KOH/g）；样品中的IV非常低（＜80 g/100g）。结论：分析表明，巴基斯坦拉合尔的SFV使用的是劣质食用油。烹饪油的定量评估显示水分、FFA、极性含量和PVs值较高。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Food Quality and Hazards Control Agricultural and Biological Sciences-Food Science

CiteScore

1.50

自引率

0.00%

发文量

审稿时长

8 weeks

期刊介绍： Journal of Food Quality and Hazards Control (J. Food Qual. Hazards Control) is an international peer-reviewed quarterly journal that aims at publishing of high quality articles involved in food quality, food hygiene, food safety, and food control which scientists from all over the world may submit their manuscript. This academic journal aims to improve international exchange of new findings and recent developments in all aspects of agricultural and biological sciences. This free of charge journal is published in both online and print forms and welcomes the manuscripts that fulfill the general criteria of novelty and scientific importance. Among the most significant objectives of Journal of Food Quality and Hazards Control are to ensure that the articles reflect a wide range of topics regarding journal scopes; to do a fair, scientific, fast, as well as high quality peer-review process; to provide a wide and diverse geographical coverage of articles around the world; and to publish the articles having a trustable resource of scientific information for the audiences. The types of acceptable submissions include original article, review article, short communication, letter to the editor, case report, editorial, as well as book review. Journal of Food Quality and Hazards Control is an official journal of Research Center for Food Hygiene and Safety, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.