Mutagenicity of Thermally Oxidized Soybean Oil

가열산화 대두유의 돌연변이원성

  • Lee, Jin-Young (Department of Food Science and Nutrition, Sungshin Women's University) ;
  • Ahn, Myung-Soo (Department of Food Science and Nutrition, Sungshin Women's University)
  • 이진영 (성신여자대학교 식품영양학과) ;
  • 안명수 (성신여자대학교 식품영양학과)
  • Published : 2000.12.30


The mutagenicity of the thermally oxidized soybean oils was investigated. Each oil sample was taken after 0, 8, 16, 24, 32, 40, and 48 hours of heating at a temperature of $180{\pm}3^{\circ}C$, and was used to study the changes of peroxide value(POV), acid value(AV), iodine value(IV), conjugated dienoic acid content(CDA content, %), and fatty acid composition. Another set of samples was fractionated into non-oxidized and oxidized fractions by column chromatography using silica gel. The mutagenicity of the samples taken from the thermally oxidized oils as well as the non-oxidized and oxidized fractions was investigated with the Ames test. Bacterial tester strains used in the present study were the histidine auxotrophic strains of S. typhimurium TA100, TA1535 and TA 102 for the detection of base pair, and TA98 and TA1537 for frame shift mutations. Each set of samples was dissolved in tetrahydrofuran and tested at doses ranging from 0.05 to 5 mg/plate. The oxidized fractions increased significantly the number of $His^+$ revertant colonies of TA100, TA1537 and TA102, thereby showed mutagenic activity on these strains. However none of the oil samples taken within the 48 hours oxidation period showed any mutagenic activity with and without metabolic activation.


soybean oil;oxidized and non-oxidized fractions;mutagenicity;Ames test