Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62163
DC FieldValueLanguage
dc.contributor.authorWu, S.C.en_US
dc.contributor.author顏國欽zh_TW
dc.contributor.authorYen, G.C.en_US
dc.contributor.authorSheu, F.en_US
dc.date2001zh_TW
dc.date.accessioned2014-06-09T06:26:30Z-
dc.date.available2014-06-09T06:26:30Z-
dc.identifier.issn0362-028Xzh_TW
dc.identifier.urihttp://hdl.handle.net/11455/62163-
dc.description.abstractSince the fume of cooking oil has been reported to increase the risk of lung cancer, the objectives of this study were to evaluate the mutagenicity and to find the mutagens in the fumes of peanut oil heated to the smoke point. Peanut oil prepared from roasted peanut kernel showed a lower smoke point, less unsaturated fatty acids, more fume formation, and stronger mutagenicity than that from unroasted kernel. Further investigation of mutagenic compounds was performed by the Ames test and gas chromatography/mass spectrometry analysis. Among the 12 compounds identified from the neutral fraction of methanol extract, four compounds at a dose of 10 mug per plate were mutagenic to Salmonella Typhimurium TA98 and TA100 in the order of trans-trans-2,4-decadienal > trans-trans-2,4-nonadienal > trans-2-decenal > trans-2-undecenal. Results report the enal compounds formed as the mutagens in the fumes of peanut oil and indicate that inhaling cooking fumes might cause carcinogenic risk.en_US
dc.language.isoen_USzh_TW
dc.relationJournal of Food Protectionen_US
dc.relation.ispartofseriesJournal of Food Protection, Volume 64, Issue 2, Page(s) 240-245.en_US
dc.subjectcookingen_US
dc.subjectcarcinogensen_US
dc.subjecttaiwanen_US
dc.titleMutagenicity and identification of mutagenic compounds of fumes obtained from heating peanut oilen_US
dc.typeJournal Articlezh_TW
item.languageiso639-1en_US-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
item.openairetypeJournal Article-
item.fulltextno fulltext-
item.grantfulltextnone-
Appears in Collections:食品暨應用生物科技學系
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