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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 12 No. 4 (2022): April 2022
				
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									Research Articles
							
		



	
		  	 

		
	
		Effect of inoculation of Lactobacillus acidophilus on the level of nitrite and nitrate in yogurt containing spinach during refrigeration in 21 days
	


	
	
		

							
					Authors

						
							
								Mitra Keshavarz
							
															
									Department of Nutrition, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
																	
																																		
	
							
								Reza Barati-Boldaji
							
															
									Department of Nutrition, School of Nutrition and Food Sciences, Nutrition and Food Sciences Research, Center Shiraz University of Medical Sciences, Shiraz, Iran
																	
																																		
	
							
								Seyed Mohammad Mazloomi
							
															
									Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Nutrition and Food Sciences Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
																	
																																		
	
							
								Mohammad Hashem Yousefi
							
															
									Department of Food Hygiene and Public Health, Faculty of Veterinary Medicine, Shiraz University, Shiraz, Iran
																	
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v12i4.907
						
					
				
			

						
										
					Abstract

					Introduction: 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. 
Keywords: nitrate; nitrite; Lactobacillus acidophilus; probiotic yogurt containing spinach; HPLC


				
			
			

						
																																								
						
		


		

						
										
					
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																			2022-04-28
																	

				
							

			
						
										

											
							
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									Vol. 12 No. 4 (2022): April 2022
								
							

						
					
											
							
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