Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Sign In to gain access to subscriptions and/or personal tools.
Food Science and Technology International
This Article
Right arrow Full Text (PDF)
Right arrow All Versions of this Article:
1082013209341424v1
15/3/267    most recent
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Isidori, M.
Right arrow Articles by Parrella, A.
Social Bookmarking
Add to CiteULike   Add to Complore   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati   Add to Twitter  
What's this?

Genotoxicity of Aqueous Extract From Heated Cooking Oils and its Suppression by Lactobacilli

M. Isidori

Laboratorio di Igiene e Tossicologia Ambientale, Dipartimento di Scienze della Vita Seconda Università di Napoli Via Vivaldi 43, 81100 Caserta, Italy, marina.isidori{at}unina2.it

A. Parrella

Laboratorio di Igiene e Tossicologia Ambientale, Dipartimento di Scienze della Vita Seconda Università di Napoli Via Vivaldi 43, 81100 Caserta, Italy

In the present study the mutagenic and genotoxic effects of aqueous extracts from six cooking oils (extra vergine olive, peanut, sunflower, soybean, corn, and various seeds oils) heated to the respective smoke point were investigated. The Ames test and the SOS Chromotest were carried out for this evaluation. The same oils were also tested after their re-frying, simulating domestic reuse process. Furthermore, the ability of different lactobacilli to reduce the potential genotoxic activity of the fried and re-fried oils was determined applying SOS Chromotest after co-incubation of samples with lactobacilli. The results showed that all the fried oils did not produce mutagenic effects while they induced a SOS response with the highest induction factor for the corn oil. Double heat-treatment caused an increase of the genotoxic activity until two times the first heating. The most susceptible oil to the re-frying procedure was the sunflower oil. The antigenotoxicity results were expressed as percent of genotoxicity inhibition. All the tested strains of lactobacilli exhibited antigenotoxic properties on the fried oils.

Key Words: oils • frying • lactobacilli • genotoxicity • antigenotoxicity

This version was published on June 1, 2009

Food Science and Technology International, Vol. 15, No. 3, 267-273 (2009)
DOI: 10.1177/1082013209341424
Add to CiteULike CiteULike   Add to Complore Complore   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati   Add to Twitter Twitter    What's this?