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2000
Volume 21, Issue 6
  • ISSN: 1573-4013
  • E-ISSN: 2212-3881

Abstract

Background

Nitrate and acrylamide as carcinogenic substances are increased during the baking process of foods, such as cereals.

Objective

This study aimed to reduce the amount of acrylamide and nitrate in three types of cereals, wheat, barley, and maize, by treatment with probiotic bacteria and several plant extracts.

Methods

Three types of plant extracts were prepared from , and leaves and stem. Also, subspecies rhamnosus LCR6013 was used as probiotic bacteria for bacterial treatment. Acrylamide and nitrate were measured by HPLC and UV-vis spectrophotometry.

Results

Adding plant extracts and LCR 6013 bacteria could reduce the level of nitrate and acrylamide in the cereal samples. Among plant extracts, nigella could reduce nitrate in all samples below detectable levels. Also, it was effective in reducing acrylamide content from samples to the extent of 87% in barley, 60% in wheat, and 100% in corn. Bacterial treatment could also reduce nitrate levels between 70 and 100% while having a variable impact on decreasing acrylamide. One-way analysis of variance (ANOVA) was used to determine statistically significant results.

Conclusion

It was concluded that pre-baking exposure to plant extract and bacteria is effective in the reduction of nitrate and acrylamide quantity in the heat processing of cereals.

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Reduction of Nitrate and Acrylamide in Cereal Baking Using Lactobacillus casei and Herbal Extracts
Curr. Nutr. Food Sci. 21, 742 (2025); https://doi.org/10.2174/0115734013336390250218062311
/content/journals/cnf/10.2174/0115734013336390250218062311
/content/journals/cnf/10.2174/0115734013336390250218062311
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  • Article Type:     Research Article
Keyword(s): carcinogenic food; coriander; food safety; natural antioxidants; nigella; Thyme

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