Mutagenic activity of heated potato/oil systems

Osman, Azizah; Wootton, M.; Baker, R.S.U.; Arlauskas, Andrew; Bonin, Tony M.

doi:10.1080/01635588309513791

Cited by 4 publications

(3 citation statements)

References 20 publications

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“…There is no consensus on the best extraction method for yielding the mutagenic and genotoxic compounds present in French fries. The alkaline extract is reported to be capable of inducing mutagenic activity in the Ames test, while the neutral and acidic fractions are not [ 9 , 10 ], nor are the aqueous and organic extracts [ 8 ]. Therefore, in this study, a simple but effective method was used for the preparation of the extracts based on the hydrophilic weak-base-nature of the genotoxic compounds characterized in French fries.…”

Section: Discussionmentioning

confidence: 99%

“…In addition to acrylamide, other potential compounds could contribute to the genotoxicity observed in fries. The caramelization products in starch, potatoes’ major component after water [ 10 ], could have clastogenic activity [ 23 ]; caramelized sugars induced a high frequency of chromosome breaks and exchanges in cultured CHO after 3 h of exposure while non-caramelized ones did not. Alkanes, ketones, alcohols, furans, aldehydes, and other breakdown products are formed by lipid peroxidation, which can also interact with proteins and nucleic acids [ 1 , 24 ].…”

Section: Discussionmentioning

confidence: 99%

“…The mutagenic activity of deep-fried French fries obtained from local establishments [ 8 , 9 ] and cooked in the laboratory [ 10 , 11 ] has been assessed by the bacterial reverse mutation test (Ames test). These studies generally conclude that the extracts have weak or no in vitro mutagenic activity.…”

Section: Introductionmentioning

confidence: 99%

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In vitro genotoxicity assessment of French fries from mass catering companies: a preliminary study

et al. 2022

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It is generally assumed that French fries are likely to have weak in vitro mutagenic activity, but most studies thereof have only assessed gene mutations. In this article, the genotoxicity of 10 extracts of French fries was assessed using the in vitro micronucleus test (following the principles of the OECD 487 guidelines). Each sample was obtained from a different mass catering company in Navarra (Spain). This assay, together with the Ames test, is recommended in the basic in vitro phase included in the European Food Safety Authority Opinion on Genotoxicity Testing Strategies Applicable to Food and Feed Safety Assessment. Eight of 10 samples from mass catering companies induced chromosomal aberrations in the in vitro micronucleus test. Moreover, French fries deep-fried in the laboratory for different periods of time (0, 3, 5, 10, 20, 30 min) were assessed using the in vitro micronucleus test. Genotoxicity was observed in all time periods from 3 min on. The biological relevance of these results must be further explored.

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Section: Discussionmentioning

confidence: 99%