Assessing the Antioxidant and Anticarcinogenic Activities of Virgin Olive Oil and Purified Olive Oil Samples Treated with Light and Heat Using the Ames Test (original) (raw)
2012, International Journal of Microbiology Research
Chemical compounds present in fruits and vegetables are involved in combating a number of life-threatening diseases such as cancer, cataract, and cardiovascular and cerebral disorders. Identifying the antimutagenic compounds from plant sources, and evaluating their beneficial properties is an effective step in exalting the human health. Olive oil as a main source of dietary lipids, despite having high levels of unsaturated fatty acids, contains biological compounds such as the phenolic antioxidants with preventative effects against the destructive properties of free radicals and their mutagenic effects on the cellular structures. This study shows the effects of light and temperature on the antioxidant and anticancer properties of purified virgin olive oil using the Ames test. A total of 16 Iranian and Spanish oil samples were used. The antimutagenic activity assay was based on the Ames test and applied the Salmonella typhimurium TA100 mutant line along with the chemical carcinogen sodium azide, while mouse hepatic microsomes were used for the anticarcinogenic assessments. Each assay was performed in triplicates simultaneously, and the percentage of inhibition was determined using the formula (1-T/M) x 100. The highest inhibition percentages with respect to the olive variety were recorded as 63.64%, 60.70% and 46.36% for oils treated with dark, light, and light + temperature conditions, respectively. Our results indicate that both light and temperature decrease the antioxidant and anticarcinogenic activities of olive oil.
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