THE EFFECTS OF RADIOFREQUENCY HEATING ON THE AMINOACIDS CONTENT OF - - PowerPoint PPT Presentation

Mustãţea G.S., Miteluţ A.C., Ştefãnoiu G.A., Popa E.E., Drãghici M., Popa M.E., Cramariuc R., Balaurea-Chirilov A.M., Mãriuţ C., Mohan G., Culeţu A.

THE EFFECTS OF RADIOFREQUENCY HEATING ON THE AMINOACIDS CONTENT OF WHOLE WHEAT BREAD, GRAHAM BREAD AND WHITE BREAD

TABLE OF CONTENTS

• 1. INTRODUCTION
• 2. MATERIALS AND METHODS
• 3. RESULTS AND DISCUSSIONS
• 4. CONCLUSIONS

Analysis of amino acids content in 3 types of bread: White bread, Whole Wheat bread and Sylvester Graham bread before and after RF treatment.

OBJECTIVE

INTRODUCTION

 Bread is one of the most popular and important food products in many countries due to its significant nutritional, sensory, and textural characteristics, but it has a relative short-life. (Yi et al., 2009).  Several methods can be applied for extending shelf-life of breads concerning both recipe formulation and storage conditions.  Radiofrequency treatment (RF) is one of these methods; the results are promising and show that RF heating represents a good perspective for increasing shelf life of bread but the effects on nutritional value of the treated products are not well established.

MATERIALS AND METHODS

The samples had a thickness of 7 cm, a height about 8 cm and they were packed individually.

BREAD SAMPLES

3 types of bread: White bread Whole Wheat bread Sylvester Graham bread

MATERIALS AND METHODS

RADIOFREQUENCY TREATMENT To develop RF treatment protocols was used a 27.12 MHz RF laboratory system. To evaluate the possible undesirable effects of the treatment on the amino acids content

• f

product, the samples were heated until was reached the temperature of 100ºC in the center of the product.

RF 27.12 MHz system - demonstrative model The measurement system of temperature by IR, RP 15 model

MATERIALS AND METHODS

AMINO ACIDS DETERMINATION METHOD Dionex ICS3000 system:

• 1. Autosampler
• 2. AminoPac PA10 column
• 3. Dual pump
• 5. Eluent distributor
• 4. Computer (with the

Chromeleon 6.80 software) SAMPLE PREPARATION Hydrolysis in HCl 6N – 24hours / 110 °C

RESULTS AND DISCUSSIONS

The samples were evaluated at two different moments: T0 - initial moment (control and treated samples at 100ºC) T10 – after 10 days from the treatment (control and treated samples at 100ºC ), in order to observe the effects of the radiofrequency treatment on the amino acids content.

White bread: P1 – control (T0); P2 - sample treated at 100ºC (T0); P1*- control (T10); P2*- sample treated at 100ºC (T10); Whole wheat bread: P3 – control (T0); P4 - sample treated at 100ºC (T0); P3*- control (T10); P4*- sample treated at 100ºC (T10); Graham bread: P5 – control (T0); P6 - sample treated at 100ºC (T0); P5*- control (T10); P6*- sample treated at 100ºC (T10).

AMINOACIDS CONTENT IN WHITE BREAD (mg/100g)

RESULTS AND DISCUSSIONS

ARG 41.7 LYS 20.9 MET 116.4 PHE 5.5 GLU 111.2

P1*

ARG 34.2 LYS 21.2 MET 126.6 PHE 5.4 GLU 114.1

P1

ARG 33.7 LYS 27.8 MET 147.9 PHE 4.9 GLU 114.7

P2

ARG 41.7 LYS 28.8 MET 122.9 PHE 4.7 GLU 105.7

P2*

control 100 °C T0 T10

AMINOACIDS CONTENT IN WHOLE WHEAT BREAD (mg/100g)

RESULTS AND DISCUSSIONS

ARG 150.1 LYS 126.7 ALA 14.9 HIS 37.1 PHE 59.3 CYS 2.9

P3*

ARG 146.5 LYS 131.0 ALA 13.9 HIS 38.2 PHE 61.0 CYS 2.3

P3

ARG 129.3 LYS 118.7 ALA 14.4 HIS 44.7 PHE 50.9 CYS 1.9

P4

ARG 144.3 LYS 112.0 ALA 17.1 HIS 44.6 PHE 47.6 CYS 1.7

P4*

T0 T10 control 100 °C

AMINOACIDS CONTENT IN GRAHAM BREAD (mg/100g)

RESULTS AND DISCUSSIONS

ARG 127.1 LYS 318.0 ALA 113.1 PHE 142.1 ASP 8.8 CYS 3.5 TYR 2.4

P5

ARG 119.5 LYS 275.1 ALA 118.6 PHE 121.3 ASP 9.4 CYS 5.8 TYR 2.3

P6

ARG 133.4 LYS 307.9 ALA 119.4 PHE 143 ASP 9.6 CYS 3.7 TYR 2.3

P5*

ARG 118.8 LYS 262.4 ALA 117.3 PHE 124.5 ASP 9.6 CYS 6.4 TYR 2.6

P6*

T0 T10 control 100 °C

CONCLUSIONS

 Studies were conducted to evaluate the effects of RF heating on amino acids profile of 3 types of bread.  Not all the amino acids were quantified; this may be due to oxidation of some amino acids during sample preparation, as well as insufficient separation.  Preliminary measurements indicated small differences between bread samples, before and after RF treatment, so the influence of the treatment did not influence the amino acid content and also does not influence the nutritional characteristics of the product.

ACKNOWLEDGEMENTS

This work was supported by Partnerships in priority areas Programme, PCCA Contract no. 164 / 2014, RAFSIG and grant of the Romanian National Authority for Scientific Research and Innovation, CNCS/CCCDI – UEFISCDI, project number 14/2017, within PNCDI III http://rafsig.usamv.ro/

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