Modulation of mutagenic activity in meat samples after deep-frying in vegetable oils

Area of Science:

• Food Science
• Toxicology
• Analytical Chemistry

Background:

• Previous research on food mutagens from frying fats often used model systems or Northern European cooking conditions.
• Limited data exists on mutagen formation under Mediterranean frying practices.

Purpose of the Study:

• To investigate mutagenic activity in hamburgers and frankfurters deep-fried under typical Spanish/Mediterranean conditions.
• To compare mutagen formation with previously studied conditions and assess modulation by frying fats and time.

Main Methods:

• Hamburgers and frankfurters were deep-fried in olive, marc olive, sunflower, soya bean oil, or butter at 170-180°C for 10, 20, or 30 minutes.
• Mutagens were extracted, and mutagenic activity was assessed using the Salmonella mammalian microsome assay (TA98).

Main Results:

• All fried hamburgers exhibited over four times higher mutagenic activity compared to controls.
• Frankfurters showed lower mutagenicity than hamburgers due to higher fat and lower protein content.
• Hamburgers fried in olive oil for 10 minutes displayed significantly increased revertants, possibly due to higher temperatures. Longer frying times increased revertants in most oils, except olive oil.

Conclusions:

• Deep-frying hamburgers and frankfurters under Mediterranean conditions generates significant mutagenic activity.
• Frying conditions, including fat type (especially olive oil at higher temperatures) and duration, modulate the formation of food mutagens.
• Results highlight the importance of considering regional cooking practices in food safety assessments.