Evaluating the rancidity and quality of discarded oils in fast food restaurants

Esfarjani, Fatemeh; Khoshtinat, Khadijeh; Zargaraan, Aziz; Mohammadi‐Nasrabadi, Fatemeh; Salmani, Yeganeh; Saghafi, Zahra; Hosseini, Hedayat; Bahmaei, Manochehr

doi:10.1002/fsn3.1072

Cited by 68 publications

(60 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A similar lipid profile was observed in snacks sold in urban and rural slums in India (Gupta, Downs, Ghosh‐Jerath, Lock, & Singh, 2016), where the oils used to cook were sources of these fatty acids. Despite insipient research on cooking practices of preparation of street foods, another possible explanation is the fact that although most oils and fats supplied in the retail market may conform with current quality standards, unsafe cooking practices such as continuous reuse of oil for frying may lead to increased TFA concentrations (Esfarjani et al., 2019; Tavakoli, Naderi, Jafari, & Naeli, 2019). Besides, despite the availability of healthier options such as interesterified blends, shortenings or margarine, rich in SFA and TFA, are still traditionally used in bakery cooking given their desirable tenderness, texture and mouthfeel and extending of product shelf life (Farajzadeh Alan, Naeli, Naderi, Jafari, & Tavakoli, 2019).…”

Section: Discussionmentioning

confidence: 99%

Macronutrient composition of street food in Central Asia: Bishkek, Kyrgyzstan

Albuquerque

Morais

Gelormini

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

Section: Discussionmentioning

confidence: 99%

Macronutrient composition of street food in Central Asia: Bishkek, Kyrgyzstan

Albuquerque

Morais

Gelormini

et al. 2020

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…The TOTOX value reflects the contribution of both peroxide value (PV) and p-anisidine (p-AV) value to the total lipid oxidation and was calculated according to the following Formula (4) [4,51]:…”

Section: The Total Oxidation (Totox) Valuementioning

confidence: 99%

Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

et al. 2020

View full text Add to dashboard Cite

This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.

show abstract

“…Twenty restaurants were selected randomly from the existing data ( N = 50) of a previous project (Esfarjani et al., 2019), twelve of them were willing to attend the study. A number of inclusion and exclusion criteria were considered as well.…”

Section: Methodsmentioning

confidence: 99%

A quasi‐experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID‐19 pandemic

Nasrabadi

Salmani

Esfarjani

2021

Food Science & Nutrition

Self Cite

View full text Add to dashboard Cite

The restaurant business has turned into a dynamic and ever‐growing industry. So, food safety must be a priority for these establishments, especially during the COVID‐19 pandemic. The aim of this study was to determine the effect of training intervention on the health and food safety knowledge, attitude, and self‐reported practice (KAP) of restaurant food handlers during the COVID‐19 pandemic. This quasi‐experimental study was conducted on 159 restaurant food handlers in Tehran, Iran. The training intervention was developed based on the latest global guidelines. The KAP of the subjects was measured before and after the training. Fisher's exact test, paired t test, and repeated measures ANOVA were used for statistical analysis. Data analysis was done using the IBM_SPSS software. The total knowledge scores of participants were low (17.6%), moderate (35.2%), and good (47.2%) before training, which were changed to 5% (low), 23.9% (moderate), and 71.1% (good) after training. The total pretraining attitude scores were 0.6, 77.4, 18.2, and 3.8% that were changed to 0% (strongly negative), 49.1% (negative), 33.3% (positive), and 17.6% (strongly positive), respectively. Also, the self‐reported practice scores of the participants before training were 1.3, 56, and 42.7 that were changed to 0% (weak), 26.4% (acceptable), and 73.6% (desirable) after the intervention, respectively. Paired t test results showed a statistically significant increase in all scores. The interaction of training with age and education was statistically significant in increasing the knowledge and attitude scores of the participants by the repeated measures ANOVA. Improving the KAP of food handlers by health and food safety training can improve the status of restaurants and minimize the outbreak of pandemic diseases, including COVID‐19, which is an effective step in community health. Thus, it is an urgent need for policymakers to design an online system of continuous food safety training for food handlers.

show abstract

Evaluating the rancidity and quality of discarded oils in fast food restaurants

Cited by 68 publications

References 44 publications

Macronutrient composition of street food in Central Asia: Bishkek, Kyrgyzstan

Macronutrient composition of street food in Central Asia: Bishkek, Kyrgyzstan

Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts

A quasi‐experimental study on the effect of health and food safety training intervention on restaurant food handlers during the COVID‐19 pandemic

Contact Info

Product

Resources

About