Volume 13, Issue 54 (2015)
FSCT 2015, 13(54): 63-72 |
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Ghajar Beigi P, Kamkar A, Haj Hosseini A, Misaghi A. In vitro evaluation of inhibitory role of Vitamins B3 and B6 and the autolysed yeast of Saccharomyces cerevisiae on acrylamide formation. FSCT 2015; 13 (54) :63-72
URL: http://fsct.modares.ac.ir/article-7-350-en.html
URL: http://fsct.modares.ac.ir/article-7-350-en.html
Abstract: (6738 Views)
Earlier toxicological studies demonstrated that acrylamide is carcinogenic and most acrylamide in food is formed when asparagine amino acid reacts with certain naturally occurring sugars such as glucose.Inhibition, even reduction, of acrylamide formation during processing of foods, can help to produce more healthy food and, consequently, promote food safety. The objective of this study was to investigate the effects of the autolysed yeast of Saccharomyces cerevisiae, vitamins niacin (B3) and pyridoxine (B6) on acrylamide formation in chemical model. In this study the effects of different concentrations (0.025, 0.25 and 0.5 mmol) of autolysed yeast of Saccharomyces cerevisiae, vitamins B3 and B6 on acrylamide formation were evaluated in a chemical model. The acrylamide level was determined by Gas chromatography- mass spectrometry (GC/MS). According to the results vitamins B3, B6 and autolysed yeast of Saccharomyces cerevisiae, could reduce effectively acrylamide formation and vitamin B3 at concentration of 0.5 mmol was the most effective (p<0.05). This study indicated that these three additives could significantly reduce the acrylamide formation.
Received: 2016/05/10 | Accepted: 2016/07/22 | Published: 2016/09/11
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