Effect of heating on mutagenicity of fruit juices in the Ames test

Mutagenic responses of freshly squeezed orange juice, fresh orange juice heated for 0.5-30 min at 100 degrees C, and several commercial orange juices were investigated in four bacterial strains of Salmonella typhimurium (TA98, TA100, TA102, TA2637) with and without microsomal activation. The respons...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 1990-03, Vol.38 (3), p.740-743
Main Authors: Friedman, Mendel, Wilson, Robert E, Ziderman, I. Irving
Format: Article
Language:English
Subjects:
Biological and medical sciences
DOSAGE BIOLOGIQUE
ENSAYO BIOLOGICO
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
JUGO DE FRUTAS
JUS DE FRUIT
MUTAGENE
MUTAGENOS
TOXICIDAD
TOXICITE
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Mutagenic responses of freshly squeezed orange juice, fresh orange juice heated for 0.5-30 min at 100 degrees C, and several commercial orange juices were investigated in four bacterial strains of Salmonella typhimurium (TA98, TA100, TA102, TA2637) with and without microsomal activation. The response without activation was similar in all cases, ranging 2-3 times the background values. The experiments with microsomal activation produced barely visible pinpoint colonies that do not appear to be normal revertants. Our results do not duplicate previously reported high mutagenic activity of fresh orange juice after heating, or of commercial varieties. In preliminary studies, no increase in the number of revertants was apparent after freshly prepared apple, grape, and pear juices were heated. The possible chemical basis for the mutagenic and antimutagenic activities of fruit juices is discussed
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00093a033