Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat

Fares, Clara; Platani, Cristiano; Baiano, Antonietta; Menga, Valeria

doi:10.1016/j.foodchem.2009.08.006

Cited by 141 publications

(106 citation statements)

References 36 publications

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“…Meanwhile, a decreasing trend in phenolic acids content was found from outer bran to shorts. This observation is supported by other studies [29]. In wheat grains, phenolic acids are mainly found in the cell walls of their outer layers, mainly esterified to the arabinose side groups of arabinoxylans [36].…”

Section: Discussionsupporting

confidence: 87%

“…Previous studies demonstrated that the widespread phenolic acids in wheat are gallic, protocatechuic, p-hydroxybenzoic, chlorogenic, vanillic, caffeic, syringic, p-coumaric, ferulic, and salicylic acids [29]. Gallic, protocatechuic, p-hydroxybenzoic, vanillic, syringic, p-coumaric, ferulic, isoferulic, salicylic acids were detected in this study ( Table 1).…”

Section: Distribution Of Phenolic Acids In the Bran Fractionssupporting

confidence: 70%

“…•+ include oxidation with potassium persulfate [29] or MnO 2 [39] and attenuation in ethanol or phosphate buffer. In this study, a commercial kit was used to determine the TEAC.…”

Section: Discussionmentioning

confidence: 99%

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Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

Zhang

Ding

Dong

et al. 2018

Journal of Chemistry

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Phenolic acid profiles and antioxidant activities of outer bran, coarse bran, and shorts from blue, black, and purple wheat were analyzed. Phenolic acids were mainly in the bound form in pigmented wheat bran fractions. Phenolic acid content decreased in the order of outer bran, coarse bran, and shorts for the three pigmented wheat varieties. HPLC analysis of phenolic extracts demonstrated that the bound form of phenolic acids contained more ferulic, isoferulic, and p-coumaric acids compared to their free counterparts. Among the three pigmented wheat varieties, the bran fractions from blue wheat contained higher bound phenolic acids than the other two pigmented wheat bran fractions, except for purple coarse bran. The blue wheat outer bran had the highest total bound phenolic acid of 3458.71 g/g while the purple wheat shorts had the lowest of 1730.71 g/g. The contribution of bound phenolic acids to the total phenolic content and antioxidant activity was significantly higher than that of free phenolic acids. Blue wheat bran fractions had the highest radical scavenging activity against DPPH• while those of purple wheat gained the highest ABTS•+ scavenging activity. High correlations were observed between TPC and radical scavenging capacities for DPPH and ABTS ( 2 > 0.85, < 0.05).

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Section: Discussionsupporting

confidence: 87%

Section: Distribution Of Phenolic Acids In the Bran Fractionssupporting

confidence: 70%

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Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

Zhang

Ding

Dong

et al. 2018

Journal of Chemistry

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“…Most literature data report on the phenolic content exclusively in terms of free soluble fraction without considering the insoluble fraction that accounts for 50-75% of the total amount (Dinelli et al, 2009). The free phenolic contents obtained in the present study were higher than those previously reported for soluble compounds Ciccoritti et al, 2013), but were in line with those reported by Fares et al (2010) that also took into consideration the insoluble phenolic fraction.…”

Section: Phenolic Compound Contentsupporting

confidence: 87%

Agronomic, nutritional and nutraceutical aspects of durum wheat (Triticum durum Desf.) cultivars under low input agricultural management

et al. 2013

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Among cereals, durum wheat has a central role in the Italian diet and economy, where there is a historical tradition of pasta making. In the present study, we evaluated the nutrient and nutraceutical properties of 2 old and 6 modern durum wheat varieties grown under low input agricultural management. Considering the lack of available data on the adaptability of existing durum wheat varieties to the low input and organic sectors, the research aimed at providing a complete description of the investigated genotypes, considering the agronomic performance as well as the nutrient and phytochemical composition. The experimental trials were carried out at the same location (Bologna, Northern Italy) for two consecutive growing seasons

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“…Another study investigated the effect of cooking and processing on the phenolic acid profile of bran enriched pastas (Fares et al, 2010). Processing decreased the content of free phenolic acids by nearly 50%.…”

Section: Effect Of Processing On Phenolic Compositionmentioning

confidence: 99%

Whole Grain Consumption and Health of the Lower Gastrointestinal Tract: A Focus on Insoluble-Bound Phenolic Compounds

Okarter¹

2012

Nutrition, Well-Being and Health

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Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat

Cited by 141 publications

References 36 publications

Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

Distribution of Phenolic Acids and Antioxidant Activities of Different Bran Fractions from Three Pigmented Wheat Varieties

Agronomic, nutritional and nutraceutical aspects of durum wheat (Triticum durum Desf.) cultivars under low input agricultural management

Whole Grain Consumption and Health of the Lower Gastrointestinal Tract: A Focus on Insoluble-Bound Phenolic Compounds

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