Abstract
Akara is cowpea paste which is deep-fried in crude palm oil (CPO; Elaeis guineensis Jacq.) and sold as a street finger food in Brazil and Africa. During the food frying oils can form toxic decomposition products as total polar compounds (TPC), which can determinate oil degradation. The aim of this study was to assess the toxicity of CPO used in akara frying for 25 hours. Changes in the oil were determined by TPC quantification and mutagenicity using a Salmonella /microssome assay with Salmonella Typhimurium strains TA97, TA98, TA100 and TA102 with and without exogenous metabolic activation. Assuming that 25% TPC is the maximum level permitted in frying oils and it ranged from 14.08 to 29.81%, frying palm oil exceeded the limit. Nonetheless, no cytotoxic, mutagenic or genotoxic activity were detected in CPO used in the traditional akara frying process.
Highlights
Palm oil is derived from the fruit of the palm tree Elaeis Guineensis Jacq. and is consumed as crude palm oil (CPO) in Africa, Southeast Asia and Brazil
Both samples did not induce micronuclei formation, apoptosis or necrosis on macrophage cells. They did not induce an increase in mitotic division
In despite of its high total polar compounds (TPC) levels, no cytotoxic, mutagenic or genotoxic activities were detected in the crude palm oil used in the traditional akara
Summary
Palm oil is derived from the fruit of the palm tree Elaeis Guineensis Jacq. and is consumed as crude palm oil (CPO) in Africa, Southeast Asia and Brazil. Is consumed as crude palm oil (CPO) in Africa, Southeast Asia and Brazil. Unrefined palm oil is orange-red in color and contains triglycerides with approximately 50% saturated fatty acids, 40% monounsaturated and 10% polyunsaturated fatty acids, along with carotenoids and vitamin E (Norhaizan et al, 2013; Sampaio et al, 2013). In Brazil, crude palm oil is known as azeite de dendê and it is an ingredient in most dishes from Bahia, such as moqueca, vatapá, xinxin de galinha, caruru, and acarajé (akara) (Almeida et al, 2013; Oliveira, 2009). Walp) sold as a street finger food and it has been described as the most common food product containing cowpeas in Africa (Reber et al, 1983) and Brazil. After seasoning with grated onions and salt, akara paste is whipped, shaped into balls with a wooden spoon and deep-fried in CPO
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