The effect of processing and cooking on phenolic acids profile and antioxidant properties of durum wheat (Triticum turgidum L. var. durum) pasta samples enriched with debranning fractions of an Italian wheat (Triticum aestivum L.) cultivar were studied. Trolox equivalent antioxidant capacity (TEAC) by free radical scavenging activity against ABTS+ cation radical, phenolic acid profile, total phenolic content (TPC) and fibre were determined. In the first debranning fractions of wheat, the highest concentration of phenolic acids, namely ferulic acid, and antioxidant capacity was found, but a diminishing trend was observed as the debranning levels proceeded. When semolina was processed into spaghetti, the main effect of processing was a reduction of the free phenolic acids content, chiefly caused by p-hydroxybenzoic acid decrease. In contrast an increase in bound phenolics fraction was observed. The boiling water could have enhanced the extraction of bound phenolics from the food matrix, primarily ferulic acid ester linked to cell walls. Cooking affected also the antioxidant capacity of pasta samples by enhancing its antioxidant properties in vitro.
Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat.
BAIANO, ANTONIETTA;
2009-01-01
Abstract
The effect of processing and cooking on phenolic acids profile and antioxidant properties of durum wheat (Triticum turgidum L. var. durum) pasta samples enriched with debranning fractions of an Italian wheat (Triticum aestivum L.) cultivar were studied. Trolox equivalent antioxidant capacity (TEAC) by free radical scavenging activity against ABTS+ cation radical, phenolic acid profile, total phenolic content (TPC) and fibre were determined. In the first debranning fractions of wheat, the highest concentration of phenolic acids, namely ferulic acid, and antioxidant capacity was found, but a diminishing trend was observed as the debranning levels proceeded. When semolina was processed into spaghetti, the main effect of processing was a reduction of the free phenolic acids content, chiefly caused by p-hydroxybenzoic acid decrease. In contrast an increase in bound phenolics fraction was observed. The boiling water could have enhanced the extraction of bound phenolics from the food matrix, primarily ferulic acid ester linked to cell walls. Cooking affected also the antioxidant capacity of pasta samples by enhancing its antioxidant properties in vitro.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
