The effect of using the bamboo leaf and Oregano (Mentha logifolia L.) essential oil on acrylamide content qualitative characteristics in Zwieback
Subject Areas : MicrobiologyA.H. Abasian Rad 1 , M. Salehifar 2 , T. Mostaghim 3
1 - M. Sc. Student of the Department of Food science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
3 - Assistant Professor of the Department of Food science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
Keywords: Acrylamide, bamboo leaves, Bregano extract, zwieback,
Abstract :
Introduction: Zwieback is a form of rusk eaten in Poland, German, Scandinavia and many other countries. It is a type of crisped, sweetened bread made with eggs and baked twice. Bamboo leaf and oregano essential oil are natural antioxidant which can reduced the acrylamide content in Zwieback and have major effects on the quality characteristics of baked products. Materials and Methods: In this work investigation were performed by adding Bamboo leaf and Oregano essential oil to reduce the amount of acrylamide in Zwieback bread. The variables were the percentage of Bamboo leaves and Oregano extract0.1%, 0.15% and 0.2% and 0.002%, 0.003 % and 0.004%, respectively. Statistical analysisperformed. Physical and rheological characteristics such as density and viscosity as well as the physicochemical characteristics of rusks including moisture, firmness, acrylamide concentration, and sensory characteristics were evaluated according to the national standards. Results: The results showed significant differences in the density and viscosity of the paste characteristics, moisture content, firmness, acrylamide concentration and sensory evaluation. According to the tests carried out and the comments of panelists, Zwieback containing oregano essential oil (0.004%) and 0.2 % Bamboo leaf was the closest to the control and was accepted as the best treatment. Conclusion: The best treatment reduced the acrylamide concentration considerably as compared to control was containing 0.004 oregano essential oil and 0.2 % Bamboo leaf. This treatment reduced the acrylamide concentration by 59% as compared to the control.
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AACC. (2003). Approved methods of analysis of the American association of Cereal Chemists, St. Paul.MN US.
Abedi, M., Keramat, J. & Hojatoleslami, M. (2018). Effects of cross linked starch on acryl amid reduction on Sangak bread. Journal of Food Science and Technology, 71(14), 1-9 [In Persian].
Avazsufian, A., Alami, M., Sadeghi Mahvnk, A., ghorbani, M. & Ziayifar, A. (2015). Sweet almond meal and xanthan gum in the production of gluten-free cake. Journal of Research and Innovation in Food Science and Technology, 3(2), 196-185.
Akesowan, A. (2010). Quality of reduced fat chiffon cakes prepared with erthritolsucralose as replacement for sugar. Pakistan Journal of Nutrition, 8(9), 1383-1386.
Bahmani, A. & Bolandi, M. (2018). Evaluation potassium sorbet alternatine with polyols and effects on physiochemical and microbial properties of Muffin. Journal of Food Science and Nutrition, 75(15),113-121 [In Persian].
Esmaili, M., Shojaii, S., Abadi, E. & Mirmoghtadaii, L. (2016). Improvemennt the quality and texture characteristics of fat free sponge cake with alovera gell powder. Iranian Journal of Nutrition Science and Food Technology, 12(4), 111-119 [In Persian].
Hussein, E. A., El-Beltagy, A. E. & Gaafor, A. M. (2012). Production and Quality Evaluation of Low Calorie cake. American Journal of Food Technology, 6(9), 827-834.
Hamzalıoğlu, A., Mogol, B. A. & Gökmen, V. (2019). Acrylamide: An Overview of the Chemistry and Occurrence in Foods.
Khezerolou, A., Alizadeh-Sani, M., Zolfaghari Firouzsalari, N. & Ehsani, A. (2018). Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study. Journal of Nutrition, Fasting and Health, 6, 52-59.
Kotsiou, K., Tasioula-Margari, M., Kukurová, K. & Ciesarová, Z. (2010). Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes. Food Chemistry, 123(4), 1149-1155.
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Keshavarz, Z., Niazmand, R. & Aryanfar, A. (2017). Effect of sesame oil and unsaponifiable materials on reduction of acrylamide in fried potato slices. Journal of Food Science and Technology, 7(1), 1-12 [In Persian].
Li, D., Chen, Y., Zhang, Y., Lu, B., Jin, C., Wu, X. & Zhang, Y. (2012). Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants. Journal of Food Science, 1144-1149.
Mokhtari, Z., Ziaiifar, A., Kashaninejad, M. & Aghajanzadeh, S. (2018). Study on physiochemical and rheological properties of dough with oak flour and Inulin. Journal of Food Science and Technology, 84(15), 23-38.
Mottaghi, M., Seyedein Ardebili, M., Honarvar, M. & Baghizadeh, M. (2011). Study oneffects of Salvia rosmarinus on reduction of acrylamide in traditional flat breads of Kerman. Journal of Food Science and Nutrition, 4(4),1-16.
Morales, G., Jimenez, M., Garcia, O., Mendoza, M. R. & Beristain, C. I. (2014). Effect of natural extracts on the formation of acrylamide in fried potatoes. LWT-Food Science and Technology, 58(2), 587-593.
Nirmala, C., Bisht, M. S., Bajwa, H. K. & Santosh, O. (2018). Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry. Trends in Food Science & Technology, 77, 91-99.
Russo, M. V., Avino, P., Centola, A., Notardonato, I. & Cinelli, G. (2014). Rapid and simple determination of acrylamide in conventional cereal-based foods and potato chips through conversion to 3-[bis (trifluoroethanoyl) amino]-3-oxopropyl trifluoroacetate by gas chromatography coupled with electron capture and ion trap mass spectrometry detectors. Food Chemistry, 146, 204-211.
Shi, Z., Zhang, H. & Zhao, X. (2010). Ultrasonic-assisted precolumn derivatization-HPLC determination of acrylamide formed in Radix Asparagi during heating process. Journal of Pharmaceutical and Biomedical Analysis, 49(4), 1045-1047.
Sahraiyan, B., Mazaheri Tehrani, M., Naghipour, F., Ghiafeh Davoodi, M. & Soleimani, M. (2013). The effect of mixing wheat flour with rice bran and soybean flour on physicochemical and sensory properties of baguettes. Iranian Journal of Nutrition Sciences & Food Technology, 8(3), 229-240.
Tabrizi, H., Maghsoodloo, Y. & Ziaifar, A. (2017). Physiochemical characteristics of gluten free cup cakewith rice flour and millet. Food Science and Technology, 15(9), 249-260 [In Persian].
Zhang, Y. & Zhang, Y. (2007). Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea. Asia- Pacific Journal of Chemical Engineering, 16(1), 131–136.
Zhu, F. & Sun, J. (2019). Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour. Food Bioscience, 30(1), 235-242.
_||_AACC. (2000). Approved method the American Association of cereal chemists. St. Paul: American Accociation of Cereal Chemists, Ins.
AACC. (2003). Approved methods of analysis of the American association of Cereal Chemists, St. Paul.MN US.
Abedi, M., Keramat, J. & Hojatoleslami, M. (2018). Effects of cross linked starch on acryl amid reduction on Sangak bread. Journal of Food Science and Technology, 71(14), 1-9 [In Persian].
Avazsufian, A., Alami, M., Sadeghi Mahvnk, A., ghorbani, M. & Ziayifar, A. (2015). Sweet almond meal and xanthan gum in the production of gluten-free cake. Journal of Research and Innovation in Food Science and Technology, 3(2), 196-185.
Akesowan, A. (2010). Quality of reduced fat chiffon cakes prepared with erthritolsucralose as replacement for sugar. Pakistan Journal of Nutrition, 8(9), 1383-1386.
Bahmani, A. & Bolandi, M. (2018). Evaluation potassium sorbet alternatine with polyols and effects on physiochemical and microbial properties of Muffin. Journal of Food Science and Nutrition, 75(15),113-121 [In Persian].
Esmaili, M., Shojaii, S., Abadi, E. & Mirmoghtadaii, L. (2016). Improvemennt the quality and texture characteristics of fat free sponge cake with alovera gell powder. Iranian Journal of Nutrition Science and Food Technology, 12(4), 111-119 [In Persian].
Hussein, E. A., El-Beltagy, A. E. & Gaafor, A. M. (2012). Production and Quality Evaluation of Low Calorie cake. American Journal of Food Technology, 6(9), 827-834.
Hamzalıoğlu, A., Mogol, B. A. & Gökmen, V. (2019). Acrylamide: An Overview of the Chemistry and Occurrence in Foods.
Khezerolou, A., Alizadeh-Sani, M., Zolfaghari Firouzsalari, N. & Ehsani, A. (2018). Formation, Properties, and Reduction Methods of Acrylamide in Foods: A Review Study. Journal of Nutrition, Fasting and Health, 6, 52-59.
Kotsiou, K., Tasioula-Margari, M., Kukurová, K. & Ciesarová, Z. (2010). Impact of oregano and virgin olive oil phenolic compounds on acrylamide content in a model system and fresh potatoes. Food Chemistry, 123(4), 1149-1155.
Kamkar, A., Jebelli, J. A., Asadi, F. & Kamalinejad, M. (2010). The antioxidative effect of Iranian Mentha Pulegium extracts and essential oil in sunflower oil. Food and Chemical Toxicology, 48, 1796-1800.
Keshavarz, Z., Niazmand, R. & Aryanfar, A. (2017). Effect of sesame oil and unsaponifiable materials on reduction of acrylamide in fried potato slices. Journal of Food Science and Technology, 7(1), 1-12 [In Persian].
Li, D., Chen, Y., Zhang, Y., Lu, B., Jin, C., Wu, X. & Zhang, Y. (2012). Study on Mitigation of Acrylamide Formation in Cookies by 5 Antioxidants. Journal of Food Science, 1144-1149.
Mokhtari, Z., Ziaiifar, A., Kashaninejad, M. & Aghajanzadeh, S. (2018). Study on physiochemical and rheological properties of dough with oak flour and Inulin. Journal of Food Science and Technology, 84(15), 23-38.
Mottaghi, M., Seyedein Ardebili, M., Honarvar, M. & Baghizadeh, M. (2011). Study oneffects of Salvia rosmarinus on reduction of acrylamide in traditional flat breads of Kerman. Journal of Food Science and Nutrition, 4(4),1-16.
Morales, G., Jimenez, M., Garcia, O., Mendoza, M. R. & Beristain, C. I. (2014). Effect of natural extracts on the formation of acrylamide in fried potatoes. LWT-Food Science and Technology, 58(2), 587-593.
Nirmala, C., Bisht, M. S., Bajwa, H. K. & Santosh, O. (2018). Bamboo: A rich source of natural antioxidants and its applications in the food and pharmaceutical industry. Trends in Food Science & Technology, 77, 91-99.
Russo, M. V., Avino, P., Centola, A., Notardonato, I. & Cinelli, G. (2014). Rapid and simple determination of acrylamide in conventional cereal-based foods and potato chips through conversion to 3-[bis (trifluoroethanoyl) amino]-3-oxopropyl trifluoroacetate by gas chromatography coupled with electron capture and ion trap mass spectrometry detectors. Food Chemistry, 146, 204-211.
Shi, Z., Zhang, H. & Zhao, X. (2010). Ultrasonic-assisted precolumn derivatization-HPLC determination of acrylamide formed in Radix Asparagi during heating process. Journal of Pharmaceutical and Biomedical Analysis, 49(4), 1045-1047.
Sahraiyan, B., Mazaheri Tehrani, M., Naghipour, F., Ghiafeh Davoodi, M. & Soleimani, M. (2013). The effect of mixing wheat flour with rice bran and soybean flour on physicochemical and sensory properties of baguettes. Iranian Journal of Nutrition Sciences & Food Technology, 8(3), 229-240.
Tabrizi, H., Maghsoodloo, Y. & Ziaifar, A. (2017). Physiochemical characteristics of gluten free cup cakewith rice flour and millet. Food Science and Technology, 15(9), 249-260 [In Persian].
Zhang, Y. & Zhang, Y. (2007). Study on reduction of acrylamide in fried bread sticks by addition of antioxidant of bamboo leaves and extract of green tea. Asia- Pacific Journal of Chemical Engineering, 16(1), 131–136.
Zhu, F. & Sun, J. (2019). Physicochemical and sensory properties of steamed bread fortified with purple sweet potato flour. Food Bioscience, 30(1), 235-242.
