###### Abstract  
The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 \({}^{\circ}\)C, 20 days at 65 \({}^{\circ}\)C (accelerated storage) and 90 min at 180 \({}^{\circ}\)C. Peroxide values and thiobarbituric acid reactive substances values were altered as a function of storage time, but their greatest changes were recorded in samples subjected to 180 \({}^{\circ}\)C. Fatty acid profiles did not show significant changes from the nutritional point of view. Volatile compounds showed the highest increases at 180 \({}^{\circ}\)C for 90 min (18, 30 and 35 fold the amount in unheated samples in rapeseed, grape seed and coconut oils, respectively), particularly due to the increment in aldehydes. This family accounted for 60, 82 and 90% of the total area in coconut, rapeseed and grapeseed oil, respectively, with cooking. Mutagenicity was not detected in any case in a miniaturized version of the Ames test using TA97a and TA98 _Salmonella typhimurium_ strains. Despite the increment in the presence of lipid oxidation compounds in the three oils, they were not compromised from the safety perspective. vegetable oils; fatty acids; oxidation; MiniAmes; mutagenicity +
Footnote †: journal: Foods  
0233122186312  
especially aldehydes, has been studied, and some of them have been considered possible causal agents of diseases such as atherosclerosis and cancer [5]. The different compositions of oils, both in the saponifiable and unsaponifiable fractions determine the intensity of oxidation and the type of compounds formed during their storage and culinary treatment. In particular, different fatty acid profiles have been found to induce different oxidation patterns [6]. Rapeseed oil (obtained from _Brassica campestris_ seeds) is the second most abundant edible oil produced worldwide, after soybean oil [7], being especially rich in MUFA (65% oleic acid), followed by linoleic acid. Although it has traditionally been an oil with a high amount of erucic acid, new breeding methods have made it possible nowadays to obtain new varieties with low amounts of this fatty acid, a fact that has significantly contributed to the increase in its production and its economic worldwide impact [8]. Moreover, it has been suggested as an acceptable alternative to olive oil in areas with climate and agricultural background that support its production [9] Coconut oil (obtained from _Cocos nucifera_) is rich in medium-chain fatty acids, including caproic, caprylic, and capric acids and mainly lauric acid, being a highly saturated fat (90%). It is considered a good digestibility oil [10] and it is widely used as food in the world [11]. This oil was used in repeated frying of potato chips and was found to deteriorate less than soybean and olive oil, pointing out that it might be a better frying oil than the other oils for repeated use [12]. Grape seed oil (obtained from _Vitis vinifera_ seeds) is a byproduct of the wine-making industry that has acquired an interest recently because of its potential health benefits [13; 14; 15]. It is highly unsaturated, with PUFAs reaching approximately 90% of the total fat content; linoleic acid is the most abundant fatty acid [16]. It could be expected that the different unsaturation degrees of these different oils could give rise to different behavior and oxidation patterns during their storage and heating treatments. The literature describes the modification of oxidation compounds by the application of high-temperature conditions [6; 12; 17; 18] or in long-term low-temperature experiments [19; 20; 21; 22; 23]. However, no previous studies have been found to report a combination of different oxidation evaluation methods in oils with such different profiles as those selected in this work. Neither on the comparison of their behavior during accelerated shelf-life tests and high-temperature conditions. Frying is a culinary technique commonly used in the Mediterranean gastronomic culture.