TY - JOUR
T1 - Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta
AU - Rocchetti, Gabriele
AU - Lucini, Luigi
AU - Chiodelli, Giulia
AU - Giuberti, Gianluca
AU - Montesano, Domenico
AU - Masoero, Francesco
AU - MarcoTrevisan, null
PY - 2017
Y1 - 2017
N2 - Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial gluten-free (GF) pasta products. Overall, the heat treatment caused a significant reduction (P < 0.01) of the total phenolic content as well as FRAP reducing power and ORAC radical scavenging, with significant differences among the pasta samples considered. The highest values were recorded in free phenolic fraction remaining in black rice (41 mg gallic acid equivalents 100 g− 1 and 25 mmol Trolox Equivalents 100 g− 1) and quinoa (24 mg gallic acid equivalents 100 g− 1 and 14 mmol Trolox Equivalents 100 g− 1) cooked GF pasta. Significant correlations (P < 0.01) could be found between total phenolics and both the antioxidant capacity assays performed. UHPLC-ESI/QTOF-MS mass profiling allowed confirming the spectrophotometric results, while identifying the amount of free and bound fractions. Among phenolic classes, lignans exhibited the highest decrease during the cooking process, followed by stilbenes and flavonoids. However, phenolic acids and other phenolics showed the highest stability. Furthermore, cooking by boiling strongly lowered the bound-to-free ratio of phenolic compounds, by an averaged factor ranging from 14-folds for flavonoids to 5-folds for other classes of phenolics.
AB - Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial gluten-free (GF) pasta products. Overall, the heat treatment caused a significant reduction (P < 0.01) of the total phenolic content as well as FRAP reducing power and ORAC radical scavenging, with significant differences among the pasta samples considered. The highest values were recorded in free phenolic fraction remaining in black rice (41 mg gallic acid equivalents 100 g− 1 and 25 mmol Trolox Equivalents 100 g− 1) and quinoa (24 mg gallic acid equivalents 100 g− 1 and 14 mmol Trolox Equivalents 100 g− 1) cooked GF pasta. Significant correlations (P < 0.01) could be found between total phenolics and both the antioxidant capacity assays performed. UHPLC-ESI/QTOF-MS mass profiling allowed confirming the spectrophotometric results, while identifying the amount of free and bound fractions. Among phenolic classes, lignans exhibited the highest decrease during the cooking process, followed by stilbenes and flavonoids. However, phenolic acids and other phenolics showed the highest stability. Furthermore, cooking by boiling strongly lowered the bound-to-free ratio of phenolic compounds, by an averaged factor ranging from 14-folds for flavonoids to 5-folds for other classes of phenolics.
KW - Cooking by boiling
KW - Food metabolomics
KW - Food profiling
KW - Polyphenols
KW - Total phenolic content
KW - Cooking by boiling
KW - Food metabolomics
KW - Food profiling
KW - Polyphenols
KW - Total phenolic content
UR - https://publicatt.unicatt.it/handle/10807/110842
UR - https://www.scopus.com/inward/citedby.uri?partnerID=HzOxMe3b&scp=85027504765&origin=inward
UR - https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85027504765&origin=inward
U2 - 10.1016/j.foodres.2017.08.031
DO - 10.1016/j.foodres.2017.08.031
M3 - Article
SN - 0963-9969
SP - 69
EP - 77
JO - Food Research International
JF - Food Research International
IS - 100
ER -