Toxicological assessment of crude palm oil (<i>Elaeis</i> guineensis Jacq.) used in deep frying of akara (cowpea paste finger food)

I. Felzenszwalb; J. L. da Costa Mazzei; S. Feitosa; C. A. Fortes Aiub; D. T. de Almeida

doi:10.3989/gya.086913

Autores/as

I. Felzenszwalb Universidade do Estado do Rio de Janeiro, Instituto de Biologia Roberto Alcântara Gomes
J. L. da Costa Mazzei Fundação Oswaldo Cruz, Far-Manguinhos - Instituto de Tecnologia em Fármacos
S. Feitosa Escola de Nutrição, Universidade Federal da Bahia
C. A. Fortes Aiub Universidade Federal do Estado do Rio de Janeiro, Departamento de Genética e Biologia Molecular
D. T. de Almeida Escola de Nutrição, Universidade Federal da Bahia

DOI:

https://doi.org/10.3989/gya.086913

Palabras clave:

Aceite de palma, Fritura repetida, Micronúcleos, Mutagenicidad, Toxicología

Resumen

Akara es una tapa hecha de pasta de frijol frito en aceite de palma crudo (CPO; Elaeis guineensis), que se vende en las calles de Brasil y África. Durante la fritura de alimentos, los aceites pueden formar productos de descomposición tóxicos como los compuestos polares totales (TPC), que determinan la degradación del aceite. El objetivo de este estudio fue evaluar la toxicidad de CPO utilizado en 25 horas de frituras de akara. Los cambios en el aceite se determinaron mediante la cuantificación de TPC y ensayos de mutagenicidad en Salmonella microsomas usando cepas de Salmonella Typhimurium TA97, TA98, TA100 y TA102 con y sin activación metabólica exógena. Se asume que el 25% de TPC es el nivel máximo permitido, los aceites de fritura oscilaron desde 14,08 hasta 29,81%. Ningún CPO utilizado en el proceso de akara tradicional mostró ser citotóxico, ni tener actividad mutagénica o genotóxica.

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