Influence of oxidized deep-frying fat and iron on the formation of food mutagens in a model system.
The effects of oxidized fats, iron and tocopherol content on the yield and species of mutagenic heterocyclic amines were studied using a model system. A mixture of glycine (0.9 mmol), creatinine (0.9 mmol) and glucose (0.45 mmol) was heated for 10 and 30 min at 180 degrees C, with the addition of iron and fats. The mutagens formed were identified and quantified using HPLC. (2-Amino-3-methylimidazo[4,5-f]-quinoxaline) (IQx), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) were formed in the model mixtures. The addition of iron (FeSO4) or oxidized fats to the model system did not affect the species of food mutagens formed, but the iron addition more than doubled the amount of MeIQx. The oxidation status of the fat added to the model system had little effect on the formation of MeIQx. The fat content was shown to affect the mutagen formation significantly, especially after heating for 30 min. No difference in yield of MeIQx was observed in the presence of tocopherol and tocotrienol at naturally occurring concentrations.
Johansson
M
M
Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden.
Jägerstad
M
M
D002851:Chromatography, High Pressure Liquid; D005290:Ferric Compounds / Q000494:pharmacology*; D006358:Hot Temperature; D015416:Maillard Reaction; D013058:Mass Spectrometry; D008956:Models, Chemical; D009152:Mutagenicity Tests; D009153:Mutagens / Q000378:metabolism*; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000378:metabolism*; D011810:Quinoxalines / Q000378:metabolism*; D013056:Spectrophotometry, Ultraviolet; D014810:Vitamin E / Q000494:pharmacology
D005290:Ferric Compounds; D009153:Mutagens; D010938:Plant Oils; D011810:Quinoxalines; D014810:Vitamin E; C024823:ferric sulfate