Effects of edible oils and fatty acids on the formation of mutagenic heterocyclic amines in a model system

The effects of glycerol, fatty acids and oils on the yield and species of mutagenic heterocyclic amines were studied in a model system. The addition of lipids to the model system did not affect the species of food mutagens formed, but did affect the yield of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx). When heating creatinine, glycine and glucose dissolved in water, at 180 degrees C for 10 and 30 min, 9 and 18 nmol MeIQx/mmol creatinine were formed respectively. Corresponding figures of MeIQx formed, after addition of various fatty acids or edible oils to the model system, were as follows: oleic acid (9 and 11 nmol MeIQx/mmol creatinine), stearic acid (16 and 19 nmol), linoleic acid (8 and 16 nmol), linolenic acid (5 and 20 nmol), corn oil (10 and 33 nmol) and olive oil (10 and 28 nmol) after heating at 180 degrees C for 10 and 30 min respectively. Addition of corn or olive oil in a model system heated at 180 degrees C for 30 min, almost doubled the yield of MeIQx formed, compared with the amount formed in a model system without fat. This increase was not observed if glycerol or a fatty acid was added to the model system.