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Microbiological studies investigating mutagenicity of deep frying fat fractions and some of their components
Author(s) -
ScheutwinkelReich M.,
Ingerowski G.,
Stan H. J.
Publication year - 1980
Publication title -
lipids
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.601
H-Index - 120
eISSN - 1558-9307
pISSN - 0024-4201
DOI - 10.1007/bf02534375
Subject(s) - ames test , chemistry , food science , clinical chemistry , mutagen , microsome , deep frying , salmonella , lipidology , linoleic acid , chromatography , biochemistry , bacteria , biology , in vitro , fatty acid , carcinogen , genetics
In this study, the Salmonella/microsome mutagenicity test according to Ames et al. (Mutation Res. 31∶347, 1975) was performed in order to detect possible mutagenicity of oxidized deep frying fat fractions. Furthermore, the mono‐, di‐, tri‐ and tetrahydroxyoctadecanoic acids and the hydroperoxide of linoleic acid were investigated as model test substances. The Ames assay was carried out with and without metabolic activation including preincubation and liquid culture procedures as described by Mitchell (Mutation Res. 54∶1, 1978). The results show no mutagenic effects for the oxidized fractions of deep frying fats nor for the model test substances. At higher concentrations, however, limited test reliability resulted from direct toxic effects on bacterial growth.