Current Nutrition & Food Science

Article Title:

Abstract:

Background: Nitrate and acrylamide as carcinogenic substances increase 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 a probiotic bacteria and several plant extracts. Method: Three types of plant extracts were prepared from Coriandrum sativum, Nigella sativa, and Thymus leaves and stem. Also, Lactobacillus casei subspecies rhamnosus LCR6013 was used as a 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. The greatest reduction (up to 90 %) in the amount of nitrate was obtained by nigella extract. Bacterial treatment could reduce the level of nitrate between 70 and 100 %, as well. While nigella extract has the most remarkable effect (80% to 100%) on reducing the amount of acrylamide content in all samples, bacterial treatment has a variable impact on decreasing acrylamide. 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.