Linoleic acid hydroperoxide concentration in relation to mutagenicity of repeatedly used deep-frying fats

No abstract is available for this paper.

• Publication year

  1989

• Venue

  Lipids

• Publication date

  1989-10-01

• Fields of study

  Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1007/BF02535766PMID 2682112
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Assessment of mutagenic activity of repeatedly used deep-frying fats.

  1988cited by this paper
• Biological observations from feeding heated corn oil and heated peanut oil to rats.

  1987cited by this paper
• Secondary products of lipid oxidation.

  1987cited by this paper
• The effect of orally administered secondary autoxidation products of linoleic acid on the activity of detoxifying enzymes in the rat liver

  1986cited by this paper
• The effect of orally administered secondary autoxidation products of linoleic acid on the activity of detoxifying enzymes in the rat liver.

  1986cited by this paper
• Reaction of thiobarbituric acid with saturated aldehydes

  1986cited by this paper
• Mutagenicity tests of lipid oxidation products in Salmonella typhimurium: monohydroperoxides and secondary oxidation products of methyl linoleate and methyl linolenate.

  1985cited by this paper
• Naturally occurring carbonyl compounds are mutagens in Salmonella tester strain TA104.

  1985cited by this paper
• High-performance liquid chromatography of linoleic acid hydroperoxides and their corresponding alcohol derivatives.

  1985cited by this paper
• Selective microdetermination of lipid hydroperoxides.

  1985cited by this paper
• Effect of ingestion of thermally oxidized frying oil on peroxidative criteria in rats

  1984cited by this paper
• Chemical methods for the detection of lipid hydroperoxides.

  1984cited by this paper
• Revised methods for the Salmonella mutagenicity test.

  1983cited by this paper
• Chemical reactions involved in the deep- fat frying of foods: IX. Identification of the volatile decomposition products of triolein

  1983cited by this paper
• Lipid Changes in French Fries and Heated Oils During Commercial Deep Frying and Their Nutritional and Toxicological Implications

  1983cited by this paper
• Free-radical damage to lipids, amino acids, carbohydrates and nucleic acids determined by thiobarbituric acid reactivity.

  1982cited by this paper
• Separation and characterization of the aldehydic products of lipid peroxidation stimulated by ADP-Fe2+ in rat liver microsomes.

  1982cited by this paper
• Conjugated dienes of crude soy oil: Detection by UV spectrophotometry and separation by HPLC

  1982cited by this paper
• Chemical and biological properties related to toxicity of heated fats.

  1981cited by this paper
• Mutagenicity of Hydroperoxides of Fatty Acids and Some Hydrocarbons

  1980cited by this paper
• Mutagenic Activity of Autoxidized Linolenic and Linoleic Acid

  1979cited by this paper
• Quality assessment of used frying fats: A comparison of four methods

  1978cited by this paper
• Chemical reactions involved in the deep-fat frying of foods1

  1978cited by this paper
• Malonaldehyde content of food.

  1977cited by this paper
• Mutagenicity of malonaldehyde, a decomposition product of peroxidized polyunsaturated fatty acids.

  1976cited by this paper

• Genotoxicity evaluation of oil prepared from the internal organs of the Japanese giant scallop (Patinopecten yessoensis)

  2019cites this paper
• Genotoxicity evaluation of alpha-linolenic acid-diacylglycerol oil

  2016cites this paper
• Review: Physical, physical chemistries, chemical and sensorial characteristics of the several fruits and vegetable chips produced by low-temperature of vacuum frying machine

  2013cites this paper
• Potato Chips and Roasted Bread Induced Chromosomal Aberrations and Micronuclei Formation in Albino Rats

  2012cites this paper
• Curcumin Reduced Potato Chips and Roasted Bread Induced Chromo- somal Aberrations and Micronuclei Formation in Albino Rats

  2012cites this paper
• Lipid hydroperoxides from processed dietary oils enhance growth of hepatocarcinoma cells.

  2008cites this paper
• Soy isoflavones protect the intestine from lipid hydroperoxide mediated oxidative damage.

  2007cites this paper
• Lipid hydroperoxide induced oxidative stress damage and antioxidant enzyme response in Caco-2 human colon cells.

  2006cites this paper
• Regulatory requirements for the frying industry.

  2004cites this paper
• High-temperature effects on antioxidant systems and toxic product formation in nutritional oils.

  1999cites this paper
• Amperometric determination of lipid hydroperoxides.

  1995cites this paper
• Peroxidation of linoleic, arachidonic and oleic acid in relation to the induction of oxidative DNA damage and cytogenetic effects.

  1994cites this paper
• Biological effects of short-term feeding to rats of repeatedly used deep-frying fats in relation to fat mutagen content.

  1991cites this paper