Determination of inosine 5’-monophosphate (IMP) and guanosine 5’-monophosphate (GMP) in yeast extracts using UV spectroscopy and chemometrics

Pereira, Regina Andréia Ferrari; Ugucione, Cássia; Pereira-Filho, Edenir Rodrigues

doi:10.1590/1981-6723.12717

Cited by 1 publication

(4 citation statements)

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“…We followed the protocol of Pereira to determine the amount of these nucleotides by spectrophotometric methods. The previous records of the nucleotidesabsorbance varies within the range of 200-300nm, with a peak at 250nm (Pereira et al, 2018). The measured absorbance of the nucleotides in our yeast extract has been found to be 3.00 at 250 nm.…”

Section: Determination Of Nucleotidesmentioning

confidence: 49%

“…The determination of the concentration of the nucleotides 5'IMP (inosine 5'-monophosphate) and 5'GMP (guanosine 5'-monophosphate) has been carried out by spectrophotometric method. Pereira and his colleagues found that the best absorbance of IMP and GMP can be obtained at wavelength of 250 nm (Pereira et al, 2018). Therefore, the absorbance of IMP and GMP was measured at 250nm using Thermo Electron Corporation, model number Genesys 10-S in liquid yeast extract sample.…”

Section: Determination Of Nucleotides Concentrationmentioning

confidence: 99%

“…The nucleotides 5'IMP (inosine 5'-monophosphate) and 5'GMP (guanosine 5'-monophosphate) are responsible of the intensification of naturalflavor and for the enhancement of Umami taste in the yeast extract (Pereira et al, 2018). The yeast contains about 7-12% RNA (Mutiu & Brandl, 2005).…”

Section: Determination Of Nucleotidesmentioning

confidence: 99%

“…Consumers buy ISSN: 2456-1878 https://dx.doi.org/10.22161/ijeab.61. 12 87 crackers as a salty snack, that is available in many flavors such as oregano and garlic, tomato and olives, basil and others (Mihalos, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Yeast Extract: A Potential Substitute of Salt in Baked Crackers

Ghoush¹,

Khatib²

2021

IJEAB

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Yeast extract (YE) is a natural product that can be easily produced and has the advantage to be edible and to have a salty taste. It can be used as a food additive to give Umami taste, to intensify flavor and to give saltiness. YE can be produced naturally by autolysis, (a self lysis of the yeast cells) when incubated for four days at 45°C for the yeast cells to release their cytoplasmic content. YE is low in calories and fat, high in proteins, nucleotides and glutamic acid. It is used by food companies and restaurants as an aromatic ingredient in various applications such as soups, sauces, seasonings, snacks, ready meals and meats. The main objective of this study is to reduce the salt concentration and replace it by the edible YE in the salty crackers. In our experiment, salt concentration was reduced by 25%, 50%, 75% and 100% and replaced with YE. Physico-chemical properties of the product were investigated and sensory evaluation was performed by a set of 25 panelists. Triangle test and consumers' acceptance test were performed by comparing experimental sample against the control containing 100% salt. Obtained results supported the hypothesis; the taste of samples with 50% reduced salt showed no difference compared to those made using YE. The panelists gave the latter sample six points out of nine on hedonic scale. Our findings demonstrated that YE can be potentially used as a partial substitute of table salt.

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Section: Determination Of Nucleotidesmentioning

confidence: 49%

Section: Determination Of Nucleotides Concentrationmentioning

confidence: 99%

Section: Determination Of Nucleotidesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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