文章基本信息

标题：Effect of inoculation of Lactobacillus acidophilus on the level of nitrite and nitrate in yogurt containing spinach during refrigeration in 21 days
本地全文：下载
作者：Mitra Keshavarz ; Reza Barati-Boldaji ; Seyed Mohammad Mazloomi 等
期刊名称：Functional Foods in Health and Disease
电子版ISSN：2160-3855
出版年度：2022
卷号：12
期号：4
页码：188-197
DOI：10.31989/ffhd.v12i4.907
语种：English
出版社：Food Science Publisher
摘要：Yogurt is mixed with spinach in some countries. Spinach can be a probable dietary source of Nitrate and Nitrite, and further N-nitrosamine. Methods: The present study aimed to investigate the effect of inoculation of Lactobacillus acidophilus on the level of nitrite and nitrate in “yogurt containing spinach” (YS) during refrigeration in for 21 days. 4 types of yogurts including yogurt (Y), probiotic yogurt (PY), YS, and probiotic YS (PYS) were produced and kept at 4 °C for 21 days. Their nitrite and nitrate levels were measured by HPLC on days 1, 7, 14, and 21. Results: There was no significant difference between the mean concentrations of nitrate and nitrite of Y and PY and between YS and PYS. Although the effect of refrigeration at 4 °C for 21 days was not significant on the nitrate amount of Y and PY, it was close to a significant level in YS and PYS. It also caused a significant increase in the nitrite content of all yogurts. This study showed that Lactobacillus acidophilus bacteria cannot affect the amount of nitrate and nitrite in yogurt or YS at 4°C. Conclusion: Increasing the nitrite content of samples may enhance the possibility of nitrosamine formation. It is suggested that those who are at risk for all malformations caused by nitrites should not keep YS for a long time.
关键词：nitrate;nitrite;Lactobacillus acidophilus;probiotic yogurt containing spinach;HPLC