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Linoleic acid hydroperoxide concentration in relation to mutagenicity of repeatedly used deep‐frying fats
Author(s) -
Hageman G.,
Kikken R.,
Hoor F.,
Kleinjans J.
Publication year - 1989
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/bf02535766
Subject(s) - deep frying , chemistry , autoxidation , food science , linoleic acid , lipidology , clinical chemistry , chromatography , biochemistry , fatty acid
A high‐performance liquid chromatography procedure was developed to measure linoleic acid hydroperoxides (LAHPO) in 19 used, deep‐frying fat samples that were screened for mutagenicity. The detection limit of the method was found to be 10 nmol of LAHPO/g of fat. In eight samples, LAHPO were not detected; levels in the other samples ranged from 17 to 267 nmol/g of fat. LAHPO were not detectable in unusued hydrogenated frying fat samples. Concentrations of LAHPO correlated positively with mutagenicity to Salmonella tester strains TA97 and TA100, in presence of S9 mix only; coefficients of correlation were, respectively, r=0.48 (p<0.05) and r=0.24 (n.s.). Without metabolic activation no significant associations were observed. These results suggest that metabolites or secondary autoxidation products of linoleic acid generated in presence of liver S9 mix may contribute to mutagenicity of some of the used deep‐frying fat samples.