Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products
Tesby, M., Neveen, F., Neveen, A., Nashwa, M. (2018). Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products. EKB Journal Management System, 63(3), 183-192. doi: 10.21608/alexja.2018.81839
M R. Lotfy Tesby; F. Agamy Neveen; A. El-Wardany Neveen; M. Younes Nashwa. "Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products". EKB Journal Management System, 63, 3, 2018, 183-192. doi: 10.21608/alexja.2018.81839
Tesby, M., Neveen, F., Neveen, A., Nashwa, M. (2018). 'Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products', EKB Journal Management System, 63(3), pp. 183-192. doi: 10.21608/alexja.2018.81839
Tesby, M., Neveen, F., Neveen, A., Nashwa, M. Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products. EKB Journal Management System, 2018; 63(3): 183-192. doi: 10.21608/alexja.2018.81839

Effect of Thyme, Cumin and Anise on the Formation of Acrylamide in Some Bakery Products

Alexandria Journal of Agricultural Sciences
Article 7, Volume 63, Issue 3, June 2018, Page 183-192  XML PDF (643.5 K)
Document Type: Original Article
DOI: 10.21608/alexja.2018.81839
View on SCiNiTO View on SCiNiTO
Authors
M R. Lotfy Tesby1; F. Agamy Neveen2; A. El-Wardany Neveen1; M. Younes Nashwa1
1Dep, Home Economics, Faculty of Specific Education, Alexandria University
2Dep, Nutrition, High institute of Public Health, Alexandria University
Abstract
Background: Bakery products account for about 20%of human exposure to acrylamide. Many herbs and spices have
been recognized to have medicinal properties and beneficial impact on health such as antioxidants activity. Objective: The
aim of this study was to determine the effects of adding thyme, cumin and anise as antioxidants to reduce acrylamide
content in Arabic bread, Paton salé and Cressina. Methods: Twelve samples were prepared for chemical analysis to
determine antioxidant activity, acrylamide content, flavonoids, total phenols and essential oils. Bakery products were
conducted for sensory evaluation. Results indicated that the percentage of antioxidant activity increased by adding thyme,
cumin and anise. The highest percentage of antioxidant activity was detected in patonsalé with anise, cressina with cumin,
arabic bread with anise (40.77 ± 0.53, 39.43 ± 0.36, 34.35 ± 0.15respectively) while the lowestwas detected in samples
without additives. In contrast the content of acrylamide decreased in arabic bread with anise, patonsalé with anise, and
cressina with cumin (0.0 ± 0.0, 0.30 ± 0.0, 0.43 ± 0.06, resp) while increased in samples without additives. Conclusion:
The results confirmed that thyme, cumin and anise minimized and alleviated the formation of acrylamide in bakery
products and increased the activities of antioxidant. This study recommends increasing the usage herbs and spices to
foods, especially bakery products.
Keywords
acrylamide – antioxidant activities; herbs; spices; bakery products
Supplementary Files
Statistics
Article View: 163
PDF Download: 571