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

Abstract

Background: Bakery products account for about 20%of human exposure to acrylamide. Many herbs and spices havebeen recognized to have medicinal properties and beneficial impact on health such as antioxidants activity. Objective: Theaim of this study was to determine the effects of adding thyme, cumin and anise as antioxidants to reduce acrylamidecontent in Arabic bread, Paton salé and Cressina. Methods: Twelve samples were prepared for chemical analysis todetermine antioxidant activity, acrylamide content, flavonoids, total phenols and essential oils. Bakery products wereconducted 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 sampleswithout additives. In contrast the content of acrylamide decreased in arabic bread with anise, patonsalé with anise, andcressina 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 bakeryproducts and increased the activities of antioxidant. This study recommends increasing the usage herbs and spices tofoods, especially bakery products.