Characteristics and mutagenicity of fumes obtained from commercial edible oils

Seven commercial edible oils including soybean oil, corn germ oil, sunflower oil, peanut oil, blend peanut oil, calola oil and lard were investigated for their physical and chemical properties as well as for the mutagenicity of oil fumes by applying the Ames test. The smoking points of those oils were 118, 119, 95, 98, 107, 138 and 137 degrees C, respectively. Lard had the best oxidative stability among those seven oils as determined by the Rancimat method. Peanut oil produced the largest amount of fumes while corn germ oil and sunflower oil produced the least amounts. The oil fumes (0 similar to 10 mu g/plate) of these edible oils showed various degrees of mutagenicity toward Salmonella typhimurium TA98 and TA100 (p < 0.05). Results also provided information for developing edible cooking oils with higher smoke points, lower fume quantity and less mutagenicity.