[Inhibitory effects of rosemary extract and vitamins niacin [B[3]] and pyridoxine [B[6]] on acrylamide formation in potato chips]

Inhibition, even reduction, of acrylamide formation during processing of foods, can help produce more healthy food and, consequently, promote food safety. The objective of this study was to investigate the effects of rosemary extract [RE] and vitamins niacin [B[3]] and pyridoxine [B[6]] on acrylamide formation in potato chips. Samples of potatoes, to which RE, vitamin B[3] or vitamin B[6] had been added at 3 levels, namely, 0.2, 1.0 and 2.5 g/kg, in a deeping system for 15, 30, and 60 minutes, were fried for 4 minutes, the frying temperature being 180°C. The acrylamide level in potato chips was determined by gas chromatography [GC/MS]. Addition of RE and the vitamins at a level of 1 and 2.5 g/kg potatoes, respectively, resulted in acrylamide reduction by 82.7% and 50.9%. The antioxidant effect of RE and the vitamins at these levels preventing acrylamide formation was considerable. The magnitudes of acrylamide reduction in the fried potato samples with any given content of reducing sugars, asparagine and acrylamide were significantly different. The findings indicate that both rosemary extract and the vitamins B[3] and B[6] could significantly reduce the acrylamide content produced in potato chips, with no change in flavor and crispness. The use of these 3 additives to reduce acryamide formation is recommended for potato chips, fried and other potato products, as well as for otherv high-carbohydrate foods, such as bread and biscuits

Effects of roasting temperature and time on healthy nutraceuticals of antioxidants and total phenolic content in iranian sesame seeds [sesamum indicum l

Sesame seed [sesarnum indicum L.] is one of the world's most important and oldest oilseed crops with a high level content of antioxidant known to human health. The antioxidant factors responsible for the stability of roasted sesame seeds is highly affected by the conditions of the roasting process. Survey of the roasting temperature and time effects on antioxidants and total phenolic content in Iranian sesame seeds was the aim of this investigation. Spectrophotometer methods based on folin-ciocalteau reagent for determination of total phenolic content [TPC] and Ferric Reducing Antioxidant Power assay [FRAP] technique for total antioxidant activity were used before and after different roasting processes. Some of 8 Iranian sesame seeds cultivares were studied [n = 160], including Branching Naz, Non Branching Naz, Dezful, Darab, Karaj, Moghan, Varamin and Black sesame.The range of FRAP values was between 0.301 +/- 0.029uM and 1.746 +/- 0.083 micro M in Moghan and Branching Naz seasem seed cultivares, respectively. The FRAP value increased from 0.974 +/- 0.095 micro M in unroasted Branching Naz as a control to 1.746 +/- 0.083 micro M after roasting in 200°C for 20min. Also TPCs increased significantly as the roasting temperature. The amount of TPC varied in different sesame cultivars from 20.109 +/- 3.967 n M to 129.300 +/- 3.493 JLI M in Varamin and Branching Naz sesame seed cultivares, respectively; also TPC increased from 70.953_5.863 ILI M in unroasted Branching Naz sesame seed as a control to 129.300 +/- 3.493 micro, M after roasting in 200°C for 20 min .Branching Naz seasem seed cultivare was at the highest level in total antioxidants and total phenolic contents in comparison to other samples; however Moghan and Varamin cultivares were at the lowest level in total antioxidants and total phenolic contents, respectively. The present study showed that Iranian sesame seed can be considered as a good source of natural antioxidant specially after roasting. The optimum temperature and time roasting to obtain the most antioxidants and total phenolic content was 200°C for 20 min

Determination of total antioxidant capacity of green teas by the ferric reducing/antioxidant power assay

Green tea is one of the important sources of bioactive compounds which have been used in folk medicine for many centuries. This study aimed to compare in vitro antioxidant power of different types of green tea [Camellia sinensis]. Antioxidant activity of methanolic [50%] extracts of five green tea samples was investigated according to Ferric reducing ability power method. Total phenolic contents were analyzed using a spectrophotometric technique, based on the Folin-ciocalteau reagent, and calculated as gallic acid equivalents per gram dry weight. Total flavonoid and antocyanidin were also investigated according to aluminum chloride and vanillin colorimetric assay respectively. Total antioxidant activity varied from 0.554 +/- 0.042 in Avicen green tea sample to 3.082 +/- 0.150 mmoL Fe[II]/g in Chinas green tea and total phenolic content ranged from the 0.030 +/- 0.001 in Avicen green tea sample to 0.196 +/- 0.012 g gallic acid per gram dry weight in Ahmad green tea. A linear positive relationship existed between the antioxidant activity, total phenolic, flavonoid and antocyanidin content of the tested green tea samples. Green tea samples possess relatively high antioxidant activity due to contribution of phenolic compounds. The present study showed that green tea samples which are more frequently consumed in Iran are strong radical scavengers and can be considered as good sources of natural antioxidants for medicinal and commercial uses

Human health and trenbolone residue in bovine meat

In recent years, hormones and hormone-like compounds have been frequently used in vegetable and livestock production to obtain a high yield performance in a shorter period of time, but depending on the use of anabolics in animal feed, anabolic residues that may occur in meat and meat products would present the risks to the human health. The present study was undertaken to detect and quantify the levels of trenbolone residues [a potent synthetic analog of testosterone] in the market meat in Iran. Cattle meat samples were collected from the markets in Tehran. A total of 120 samples of cattle meat were analyzed for level of trenbolone by Enzyme-Linked Immunosorbant Assay method. The average experimental values of trenbolone in cattle meat were 3.76 +/- 5.26ng/kg. This value gave no evidence for the illegal use of hormones in Tehran, but these results do not exclude the possibility of misuse of these potentially harmful chemicals in future. There is, therefore, need to routinely monitor these chemicals as a food quality and health control measure

Preliminary screening for the levels of testosterone hormone in the market meat in Tehran

Many xenobiotic and natural compounds such as testosterone have been used and sometime misused to improve the growth of cattle and other livestock animals. In order to control the testosterone hormone residues in meat and to ensure the safety of Iranian consumers, a monitoring system must be put in place to address the concerns. The present study was undertaken to detect and quantify the levels of testosterone residue in the market meat. Cattle meat samples were collected randomly from the market in Tehran. A total of 120 samples of cattle meat were analyzed for the level of testosterone by Enzyme-linked immuno sorbent assay [ELISA] method. The average experimental value of testosterone in cattle meat was 810.9 ng/kg. The average value of cattle meat testosterone was significantly upper than FDA [Food and Drug Administration] allowable level but was in agreement with the values proposed by JESFA [Joint Expert Committee on Food Additives]. So it seems that the present status of this anabolic hormone in market meat is not at risk but there is need to routinely monitor this chemical as a food quality control measure