Study of mutagenic effect on monomer and dimmer fractions of the oxidized frying oil by Salmonella typhimurium TA 100
1997
Hudiyono, S. (Universitas Indonesia, Depok (Indonesia). Fakultas Matematika dan Ilmu Pengetahuan Alam) | Marlina, L.
The research was conducted to observe the effect of thermal oxidation at 200 deg. C, 9.0 hours to the change of the physico-chemical properties and mutagenic activity of monomer and dimmer fractions of oxidized frying oils: palm, corn, soybean and sunflower oils. Results of gas chromatography analysis showed that the physico-chemical properties and fatty acid composition of samples were similar to the codex alimentarius standard. Column chromatography fractionation of oxidized oils produced 56.70-59.14 percent monomers, 32.46-38.00 percent dimmers and 3.23-8.65 percent olygomers. The mutagenicity studied with or without adding S-9 was positive to all monomer and dimmer fractions except for corn oil monomer and negative to the unheated frying oils
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