Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions
The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 °C, 20 days at 65 °C (accelerated storage) and 90 min at 180 °C. Peroxide values and thiobarbituric acid reactive substances values were alt...
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| Format: | Article |
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/11/2186 |
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| author | Diana Ansorena Rubén Ramírez Adela Lopez de Cerain Amaya Azqueta Iciar Astiasaran |
| author_facet | Diana Ansorena Rubén Ramírez Adela Lopez de Cerain Amaya Azqueta Iciar Astiasaran |
| author_sort | Diana Ansorena |
| collection | DOAJ |
| description | The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 °C, 20 days at 65 °C (accelerated storage) and 90 min at 180 °C. Peroxide values and thiobarbituric acid reactive substances values were altered as a function of storage time, but their greatest changes were recorded in samples subjected to 180 °C. Fatty acid profiles did not show significant changes from the nutritional point of view. Volatile compounds showed the highest increases at 180 °C for 90 min (18, 30 and 35 fold the amount in unheated samples in rapeseed, grape seed and coconut oils, respectively), particularly due to the increment in aldehydes. This family accounted for 60, 82 and 90% of the total area in coconut, rapeseed and grapeseed oil, respectively, with cooking. Mutagenicity was not detected in any case in a miniaturized version of the Ames test using TA97a and TA98 <i>Salmonella typhimurium</i> strains. Despite the increment in the presence of lipid oxidation compounds in the three oils, they were not compromised from the safety perspective. |
| first_indexed | 2024-03-11T03:07:22Z |
| format | Article |
| id | doaj.art-28bb364743a94bffafd5b057174ee62b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:07:22Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-28bb364743a94bffafd5b057174ee62b2023-11-18T07:51:24ZengMDPI AGFoods2304-81582023-05-011211218610.3390/foods12112186Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking ConditionsDiana Ansorena0Rubén Ramírez1Adela Lopez de Cerain2Amaya Azqueta3Iciar Astiasaran4Department of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, SpainDepartment of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, SpainIdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, SpainIdiSNA, Navarra Institute for Health Research, Irunlarrea 3, 31008 Pamplona, SpainDepartment of Nutrition, Food Science and Physiology, Center for Nutrition Research, Faculty of Pharmacy and Nutrition, University of Navarra, Irunlarrea 1, 31008 Pamplona, SpainThe oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 °C, 20 days at 65 °C (accelerated storage) and 90 min at 180 °C. Peroxide values and thiobarbituric acid reactive substances values were altered as a function of storage time, but their greatest changes were recorded in samples subjected to 180 °C. Fatty acid profiles did not show significant changes from the nutritional point of view. Volatile compounds showed the highest increases at 180 °C for 90 min (18, 30 and 35 fold the amount in unheated samples in rapeseed, grape seed and coconut oils, respectively), particularly due to the increment in aldehydes. This family accounted for 60, 82 and 90% of the total area in coconut, rapeseed and grapeseed oil, respectively, with cooking. Mutagenicity was not detected in any case in a miniaturized version of the Ames test using TA97a and TA98 <i>Salmonella typhimurium</i> strains. Despite the increment in the presence of lipid oxidation compounds in the three oils, they were not compromised from the safety perspective.https://www.mdpi.com/2304-8158/12/11/2186vegetable oilsfatty acidsoxidationMiniAmesmutagenicity |
| spellingShingle | Diana Ansorena Rubén Ramírez Adela Lopez de Cerain Amaya Azqueta Iciar Astiasaran Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions Foods vegetable oils fatty acids oxidation MiniAmes mutagenicity |
| title | Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions |
| title_full | Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions |
| title_fullStr | Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions |
| title_full_unstemmed | Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions |
| title_short | Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions |
| title_sort | oxidative stability and genotoxic activity of vegetable oils subjected to accelerated oxidation and cooking conditions |
| topic | vegetable oils fatty acids oxidation MiniAmes mutagenicity |
| url | https://www.mdpi.com/2304-8158/12/11/2186 |
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