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

Abstract

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.