Genotoxicity studies in the ST cross of the Drosophila wing spot test of sunflower and soybean oils before and after frying and boiling procedures

Demir E., Marcos R., KAYA B.

FOOD AND CHEMICAL TOXICOLOGY, cilt.50, sa.10, ss.3619-3624, 2012 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 50 Sayı: 10
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.fct.2012.07.034
  • Dergi Adı: FOOD AND CHEMICAL TOXICOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.3619-3624
  • Anahtar Kelimeler: Sunflower oil, Soybean oil, Total polar materials, Genotoxicity, Drosophila wing spot test, SMART, ALPHA-LINOLENIC ACID, FATTY-ACIDS, LIPID-PEROXIDATION, SOMATIC MUTATION, CULINARY OILS, DIETARY-FAT, ACRYLAMIDE, BREAST, RISK, CELLS
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Sunflower and soybean oils were tested for genotoxicity in the Drosophila wing somatic mutation and recombination assay. Results indicate that both oils produce genotoxic effects when tested without any previous frying or boiling processes. Boiling sunflower oil during fifteen, thirty and sixty minutes significantly increased its genotoxic response; nevertheless, after frying potatoes this oil showed a significant decrease in the genotoxic activity. On the other hand, boiling and frying soybean oil in the same conditions results in a decrease of its genotoxic potential. We have also detected that the amount of total polar materials increases significantly in oils submitted to frying or boiling process. Nevertheless, in oils obtained after frying potatoes, the amount of TPM was higher than after boiling. It is suggested that this effect is probably due to the amount of non-volatile TPM, the fatty acid composition of the oils, the types of frying oil, the high frying temperature and time, and the number of boiling and frying. This is the first study reporting genotoxicity data in Drosophila for the boiling and frying of both sunflower and soybean oils. (C) 2012 Elsevier Ltd. All rights reserved.