## 4 Conclusions  
Changes in the composition of coconut, rapeseed and grape seed oils at different processing conditions were assessed both from the nutritional and safety points of view. No great changes in their fatty acid profile occurred during their storage (65 \({}^{\circ}\)C/20 days) or when cooked at 180 \({}^{\circ}\)C for 90 min. However, many new compounds of different natures and different amounts depending on their fatty acid profiles are formed during these processes. The more saturated oil (coconut oil) gave rise to a volatile profile characterized by saturated aldehydes and acids under intense heat treatment (180 \({}^{\circ}\)C/90 min), whereas unsaturated oils led to significant increases in hexanal, and particularly dienals (heptadienals in rapeseed \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & **TA97a** & & **TA98** \\ \cline{2-5}  & **0\%S9** & **10\%S9** & **0\%S9** & **10\%S9** \\ \hline C\(-\) & 36 \(\pm\) 12 & 54 \(\pm\) 5 & 8 \(\pm\) 1 & 12 \(\pm\) 1 \\ C+ & 315 \(\pm\) 32 & 421 \(\pm\) 94 & 317 \(\pm\) 43 & 877 \(\pm\) 82 \\ \hline Coconut oil & & & & \\ T0 & 36 \(\pm\) 5 & 73 \(\pm\) 15 & 10.2 & 13 \(\pm\) 5 \\ T1 & 41 \(\pm\) 11 & 57 \(\pm\) 6 & 7 \(\pm\) 1 & 8 \(\pm\) 1 \\ T2 & 33 \(\pm\) 2 & 56 \(\pm\) 3 & 10 \(\pm\) 2 & 11 \(\pm\) 2 \\ T3 & 45 \(\pm\) 3 & 73 \(\pm\) 4 & 10 \(\pm\) 2 & 10 \(\pm\) 3 \\ \hline Rapeseed oil & & & & \\ T0 & 35 \(\pm\) 3 & 73 \(\pm\) 2 & 12 \(\pm\) 2 & 13 \(\pm\) 4 \\ T1 & 61 \(\pm\) 9 & 76 \(\pm\) 9 & 10 \(\pm\) 4 & 8 \(\pm\) 3 \\ T2 & 42 \(\pm\) 1 & 70 \(\pm\) 6 & 7 \(\pm\) 5 & 15 \(\pm\) 7 \\ T3 & 52 \(\pm\) 10 & 73 \(\pm\) 3 & 10 \(\pm\) 1 & 11 \(\pm\) 2 \\ \hline \multicolumn{5}{c}{Grape seed oil} \\ T0 & 45 \(\pm\) 4 & 73 \(\pm\) 5 & 15 \(\pm\) 3 & 12 \(\pm\) 1 \\ T1 & 47 \(\pm\) 6 & 75 \(\pm\) 11 & 13 \(\pm\) 2 & 11 \(\pm\) 2 \\ T2 & 48 \(\pm\) 7 & 72 \(\pm\) 11 & 11 \(\pm\) 3 & 10 \(\pm\) 3 \\ T3 & 39 \(\pm\) 7 & 67 \(\pm\) 9 & 11 \(\pm\) 4 & 16 \(\pm\) 11 \\ \hline \hline \end{tabular}
\end{table} 
Table 6: TA97a and TA98 revertant colonies detected after exposure to the three oils (coconut, rapeseed and grape seed) both without (0%) S9) and with metabolic activation (10% S9). Mean \(\pm\) SD of three replicates is presented. Each of the oils were tested without any treatment (T0), after 10 and 20 days of treatment at 65 \({}^{\circ}\)C (T1 and T2, respectively) and after 90 min at 180 \({}^{\circ}\)C (T3). Positive controls (C+) were: (a) without metabolic activation (0%S9), 4-nitro-o-phenylenediamine (NPD) 10 \(\upmu\)/well for TA97a and 2 \(\upmu\)/well for TA98; (b) with metabolic activation (10% S9), 2-aminoanthracene (AA) 2 \(\upmu\)g/well for TA97a, and 2-aminofluorene (AF) 10 \(\upmu\)g/well for strain TA98. oil and decadienals in grape seed oil). Regarding safety aspects, no genotoxic activity was detected as a consequence of the applied storage and cooking conditions. The following supporting information can be downloaded at [[https://www.mdpi.com/article/10.3390/foods12112186/s1](https://www.mdpi.com/article/10.3390/foods12112186/s1)]([https://www.mdpi.com/article/10.3390/foods12112186/s1](https://www.mdpi.com/article/10.3390/foods12112186/s1)), Table S1: Fatty acid profile (g/100 g fatty acids) and health-related ratios for coconut oil: unheated (T0), after 20 days at 65 \({}^{\circ}\)C (T2) and after 90 min at 180 \({}^{\circ}\)C (T3). Table S2: Fatty acid profile (g/100 g fatty acids) and health-related ratios for rapeseed oil: unheated (T0), after 20 days at 65 \({}^{\circ}\)C (T2) and after 90 min at 180 \({}^{\circ}\)C (T3). Table S3: Fatty acid profile (g/100 g fatty acids) and health-related ratios for grape seed oil: unheated (T0), after 20 days at 65 \({}^{\circ}\)C (T2) and after 90 min at 180 \({}^{\circ}\)C (T3). Conceptualization, D.A. and A.A.; methodology, R.R., A.A. and D.A. ; formal analysis, R.R., A.A. and D.A. ; investigation, A.A., D.A., I.A. and A.L.d.C. ; resources, A.A., D.A., I.A. and A.L.d.C. ; data curation, R.R., A.A., D.A., I.A. and A.L.d.C.