Mutagen formation in deep-fat fried foods as a function of frying conditions

Stephen L Taylor, C. M. Berg, N. H. Shoptaugh, E. Traisman

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

Deep-fat fried foods possess low levels of mutagenic activity, and severely abusive frying conditions must be employed to obtain appreciable levels of mutagenic activity. With French fried potatoes, either excessively long frying times (35-40 min) or abnormally high frying temperatures (above 410 F or 210 C) were necessary to generate appreciable levels of mutagenic activity (> 2.5 times the spontaneous mutation rate). Repetitive frying of 45 batches of French fried potatoes or onion rings in the same batch of shortening elicited no increase in mutagen formation. Repetitive frying of fish fillets in the same batch of shortening resulted in the generation of appreciable levels of mutagen(s) in both the acidic and basic methylene chloride extracts. Increased mutagenic activity was noted by the 7th batch. Fish fillets obtained from a local restaurant at selected intervals during a one-week period of use of a particular batch of frying oil contained much lower levels of mutagenic activity.

Original languageEnglish (US)
Pages (from-to)576-580
Number of pages5
JournalJournal of the American Oil Chemists' Society
Volume60
Issue number3
DOIs
StatePublished - Mar 1 1983

Fingerprint

Mutagens
fried foods
frying
Solanum tuberosum
Oils and fats
Fish
Fishes
Fats
Food
Restaurants
Onions
Methylene Chloride
Dichloromethane
Mutation Rate
fish fillets
lipids
Oils
shortenings
Temperature
potatoes

ASJC Scopus subject areas

  • Chemical Engineering(all)
  • Organic Chemistry

Cite this

Mutagen formation in deep-fat fried foods as a function of frying conditions. / Taylor, Stephen L; Berg, C. M.; Shoptaugh, N. H.; Traisman, E.

In: Journal of the American Oil Chemists' Society, Vol. 60, No. 3, 01.03.1983, p. 576-580.

Research output: Contribution to journalArticle

Taylor, Stephen L ; Berg, C. M. ; Shoptaugh, N. H. ; Traisman, E. / Mutagen formation in deep-fat fried foods as a function of frying conditions. In: Journal of the American Oil Chemists' Society. 1983 ; Vol. 60, No. 3. pp. 576-580.
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