Madridge Journal of Food Technology

ISSN: 2577-4182

International Conference on Food Science and Bioprocess Technology
November 20-22, 2017 Dubai, UAE

Investigation of the Effect of Lactic Acid Bacteria and Nigella Sativa Oil on Acrylamide Formation in Cereal Products

Imen Ben Taher1 and Mnasser Hassouna2

1Higher Institute of food industries of Tunis, Tunisia
2Private University of Tunis, Tunisia

DOI: 10.18689/2577-4182.a1.012

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Acrylamide, a probable human carcinogen, is formed by a reaction between asparagine and reducing sugars via Maillard reaction and it was detected in a wide range of cereal products. The aim of the present study was to investigate the effects of lactic acid bacteria (LAB) and Nigella sativa oil on the formation of acrylamide in bread. For the lactic acid fermentation, Lactobacillus plantrum was used as a starter at different levels (2%, 4%). As for Nigella sativa oil, it was applied on the surface of dough before baking at the level of 4%. Acrylamide determination was performed by high performance liquid chromatography coupled with UV detection. The results showed that both LAB and Nigella sativa oil could effectively reduce the formation of acrylamide. Lactic acid fermentation, as individual factor, had significant effect on acrylamide inhibition depending on the starter concentration in the bread models. A decrease in acrylamide content was found to range from 16.6% to 27.4% for breads containing 2% and 4% of L.plantarum, respectively. Significant effect was also observed when Nigella sativa oil was applied. The results indicate that acrylamide concentration decreased by 28% for bread models added by Nigella sativa oil. The maximum reduction rate (53.01%) was achieved when the addition level of LAB was 4% and the Nigella sativa oil was applied. In the conclusion, both LAB and Nigella sativa oil showed their inhibitory effect on acrylamide formation in bread.

Keywords: acrylamide, bread, liquid chromatography, Nigella sativa oil, Lactobacillus plantarum