Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/62175
標題: Reduction of mutagenicity of the fumes from cooking oil by degumming treatment
作者: Yen, G.C.
顏國欽
Wu, S.C.
關鍵字: peanut oil;oil fumes;degumming;mutagenicity;trans-trans-2,4-decadienal;identification;carcinogens
Project: Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology
期刊/報告no:: Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology, Volume 36, Issue 1, Page(s) 29-35.
摘要: 
The fume of cooking oil has been reported to increase the risk of respiratory tract cancer. The influence of a degumming treatment of peanut oil on the contents of mutagenic compounds in fumes from heated peanut oil was investigated. The results indicate that the peanut oil prepared from roasted peanut kernels which underwent degumming treatment had a lower free fatty acid (FFA) content and a higher smoke point, was more clear in color, and produced less fumes when heated at smoke point. Moreover, when compared to untreated peanut oil, the mutagenicity of oil fumes of degummed peanut oil toward Salmonella typhimurium TA98 and TA100 was reduced to 81% and 73% (p<0.05), respectively. The degummed peanut oil which was obtained by adding 3% water and heating at 60&DEG;C for 20 min produced the least amount of mutagenic fume. The contents of four mutagenic compounds, trans-trans-2,4-decadienal (t-t-2,4-DDE), trans-trans-2,4-nonadienal (t-t-2,4-NDE), trans-2-decenal (t-2-DCA), and trans-2-undecenal (t-2-UDA) in oil fumes of degummed peanut oils were drastically decreased (p<0.05), especially the t-t-2,4-DDE. The results also indicate that the FFA content had a high linear correlation with mutagenicity (r(2) = 0.9978) and content of t-t-2,4-DDE (r(2) = 0.7685). Moreover, there was a correlation (r(2) = 0.7816) between the content and the mutagenicity of t-t-2,4-DDE. The decrease of FFA by degumming might explain the reduction of mutagenic alkenal compounds and mutagenicity of fumes from heated peanut oil. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.
URI: http://hdl.handle.net/11455/62175
ISSN: 0023-6438
DOI: 10.1016/s0023-6438(02)00212-8
Appears in Collections:食品暨應用生物科技學系

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