Articolo in rivista, 2018, ENG, 10.1080/09637486.2017.1336751

From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content

Martini D. (a); Ciccoritti, R. (a); Nicoletti, I. (b); Nocente, F. (a); Corradini, D. (b); D'Egidio, M. G. (a); Taddei, F. (a)

CREA, Rome, Italy (a); CNR-IMC, Area di Montelibretti, Rome, Italy (b)

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.

International journal of food sciences and nutrition 69 (1), pp. 24–32

Keywords

cooking, micronisation, whole-wheat pasta, milling, pasta-making, phenolic acids, total antioxidant capacity

CNR authors

Nicoletti Isabella

CNR institutes

ISB – Istituto per i Sistemi Biologici

ID: 447639

Year: 2018

Type: Articolo in rivista

Creation: 2021-03-15 13:14:01.000

Last update: 2021-04-19 12:51:44.000

External IDs

CNR OAI-PMH: oai:it.cnr:prodotti:447639

DOI: 10.1080/09637486.2017.1336751

ISI Web of Science (WOS): 000423848000003

Scopus: 2-s2.0-85021070948