Investigation of genotoxic effects of frying and boil products of sunflower and soybean oils in Drosophila Melanogaster

In this study, the genotoxic effects of frying and boil products of sunflower and soybean oil as two vegetable oils were investigated in the somatic mutation and recombination test (SMART) in Drosophila melanogaster. For SMART, 3-day old larvae trans-heterozygous for the third chromosome recessive markers flare (flr3) and multiple wing hair (mwh) were reared using the medium containing with three distinct concentrations (6%, 12%, and 24%) of such these oils. The effects of these oils were evaluated according to genetic changes (point mutation, deletion, non-disjunction, and recombination) in wing imaginal disc cells that lead to the formation of mutant trichomes. Classification was based on the classification (small single spot, large single spot, twin spot, total mwh and total spot) developed by Graf et al. Moreover, measured amount of total polar material (TPM) and temperature used frying and boiling process in oils.Sunflower and soybean oil is not boiling and frying in the Drosophila produced genotoxic activity for total spots. Boiling sunflower oil during fifteen, thirty and sixty minutes as three times observed the strongest genotoxic response for total spots, while frying potato with sunflower oil showed some genotoxic activity. On the other hand, boiling soybean oil during fifteen, thirty and sixty minutes as three times obtained especially the positive response for total spots in sixty minutes, while frying potato with soybean oil obtained some genotoxic activities in thirty and sixty minutes. Amount of TPM increases a degree significant in oils used frying and boiling process. In frying potato amount of TPM in oils higher than boiling of oil. Consequently, frying and boil products of sunflower and soybean oil which used in this study did cause formation to genotoxic effect in D. melanogaster. It is suggest that this effect is probably due to amount of TPM, types of frying oil, frying temperature and time, and the number of boiling and frying.