Preventive effect of adding antioxidants on mutagenic compound formation in fumes of cooking oil

The preventive effect of various antioxidants on the formation of mutagenic compounds such as trans,trans-2,4-decadienal in degummed peanut oil (DPO) fumes was investigated. The mutagenicity of the DPO fumes was significantly reduced by antioxidants added before heating. The addition of antioxidants increased the smoke point and oxidative stability of DPO and decreased the yield of oil fumes and the amount of mutagens. Butylated hydroxyanisole and butylated hydroxytoluene were more effective than natural antioxidants in reducing the amount of four enal compounds in fumes from DPO. Thus edible cooking oil with a high smoke point, less fume and lower mutagenicity might be developed with an appropriate antioxidant.