Mutagenic activity of heated potato/oil systems |
| |
| Authors: | Azizah Osman Michael Wootton Robert S Baker Andrew Arlauskas Tony M Bonin |
| |
| Institution: | 1. School of Food Technology , The University of New South Wales , Kensington, NSW, 2033, Australia;2. Commonwealth Institute of Health , University of Sydney , NSW, 2006, Australia |
| |
| Abstract: | Mutagens detected with Salmonella typhimurium strain TA 98 in the presence of liver S9 mix were extracted from potato slices, but not pure potato starch, after frying in oil. No mutagenic activity was detected using strain TA 100, in the presence or absence of S9 mix with either fried potato slices or potato starch. Mutagenic activity was detected at frying temperatures of 140°C and above. The mutagenic activity was limited to the outer portion of the fried potato slices and increased with frying time and temperature. Mutagenic activity ratios for extraction with both (NH4)2SO4/ NH4 OH and Na2 SO4 /NaOH were similar. |
| |
| Keywords: | |
|
|
