From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content
| Autor: | Isabella Nicoletti, Daniela Martini, Federica Taddei, Maria Grazia D'Egidio, Francesca Nocente, Roberto Ciccoritti, Danilo Corradini |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Antioxidant
Food Handling medicine.medical_treatment Flour micronisation Antioxidants chemistry.chemical_compound 0404 agricultural biotechnology whole-wheat pasta Hydroxybenzoates medicine Food science Triticum Principal Component Analysis cooking food and beverages 04 agricultural and veterinary sciences Phenolic acid 040401 food science Antioxidant capacity chemistry pasta-making Seeds milling total antioxidant capacity phenolic acids Nutritive Value Food Analysis Production chain Food Science |
| Zdroj: | International journal of food sciences and nutrition 69 (2018): 24–32. doi:10.1080/09637486.2017.1336751 info:cnr-pdr/source/autori:Martini D. (a); Ciccoritti, R. (a); Nicoletti, I. (b); Nocente, F. (a); Corradini, D. (b); D'Egidio, M. G. (a); Taddei, F. (a)/titolo:From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content/doi:10.1080%2F09637486.2017.1336751/rivista:International journal of food sciences and nutrition/anno:2018/pagina_da:24/pagina_a:32/intervallo_pagine:24–32/volume:69 |
| DOI: | 10.1080/09637486.2017.1336751 |
| Popis: | The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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