Free asparagine and sugars profile of cereal species: the potential of cereals for acrylamide formation in foods.

Cereals-based food is one of the major source of Maillard reaction products in the diet. Free amino acids and reducing sugars are considered to be the main precursors in the formation of these heat-induced compounds. In order to determine genetic resources with reduced potential for acrylamide formation, the content of sugars as well as free asparagine were analysed in a total of 30 cultivars of 10 varieties belonging to eight species (Triticum aestivum var. lutescens, T. aestivum var. alba, T. aestivum var. compactum, T. durum, T. spelta, T. dicoccum, Secale cereale, Hordeum vulgare var. nudum, Avena sativa var. nudum, and Zea mays var. indentata) grown at the same location in the 2015 growing season. Our results provide evidence of differences in the content of sugars and asparagine between and within species of small grain cereals and maize. The highest content of glucose, fructose and asparagine was found in cultivars of rye and hull-less oat. All maize varieties examined contained significantly higher amounts of non-reducing and total sugars (on average 1.25% and 2.36%, respectively) than small cereal grain species. Principal component analysis showed a high positive correlation between monoreducing sugars and asparagine in bread wheat, durum wheat and hull-less barley.

The effects of industrial noise of higher spectrum on the workers' auditory perception abilities.

Background/Aim: Results of previous studies gave support to the idea that machines in power plants produce noise of different levels of loudness and frequency, and that it could cause deterioration of the hearing ability of workers. As a matter of fact, noiseinduced hearing loss is the most widespread occupational disease nowadays. As noise is a complex acoustic phenomenon, more factors have to be considered when studying it, such as frequency, intensity and the period of exposure. The aim of this study was to find if there are differences in the absolute threshold of hearing between workers in the factory production lines that are constantly exposed to the industrial noise of higher spectrum and those exposed to the noise of standard spectrum at different frequencies of sound. Methods: In the research plan, there were 308 workers employed in the production line of the Factory "Knjaz Milos", Arandelovac. A total of 205 of them were working in the conditions of higher spectrum noise (4,000 Hz ­ 8,000 Hz) and 103 workers were exposed to standard noise spectrum (31.5 Hz ­ 2,000.0 Hz). The objective measures of noise (frequency and amplitude) were acquired by phonometer, and measures of absolute threshold of hearing for both ears were obtained by audiometer by exposure to nine sound frequency levels. Data were statistically analyzed by establishing the significance of differences between absolute thresholds of hearing for both groups and for all nine frequency levels. Results: It was found that the absolute threshold of hearing is significantly higher for the group exposed to highfrequency noise at the 4,000 Hz and 8,000 Hz levels of frequency. Conclusion: Reduction of hearing sensitivity is evident for those exposed to higher spectrum noise, which is particularly evident at the higher frequency levels. Employees are often unaware of its effects because they are the results of prolonged exposure. Therefore, working in those conditions requires preventive measures and regular testing of the hearing ability.