Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity

Abstract

Summary Extract from Salicornia europaea was added to durum wheat fresh pasta. Sensory properties, cooking quality, microbiological stability, content in bioactive compounds and antioxidant activity, before and after pasta digestion were studied. The extract was obtained by ultrasound‐assisted extraction. From the technological point of view the extract did not affect pasta dough and the cooking parameters and sensory properties of the enriched samples were found similar to the control pasta. No antimicrobial effect was exerted by the extract. From the chemical point of view interesting findings were recorded for pasta before and after digestion. Specifically, data of bioaccessible fraction of digested sample showed a significantly higher amount of total phenols and flavonoid content (11.52 mg gallic acid g−1 and 0.55 mg quercetin g−1 respectively) than digested control pasta (9.54 mg gallic acid g−1 and 0.23 mg quercetin g−1 respectively). The antioxidant activity of enriched sample also increased compared to the control pasta (6.20 vs. 2.50 μmoles FeSO4 g−1).

Pharmacological Insights into Halophyte Bioactive Extract Action on Anti-Inflammatory, Pain Relief and Antibiotics-Type Mechanisms

“…The common structural characteristics all phenolics share are aromatic rings, hydroxyl groups and, commonly, electron double bonds. Phenolics have been extracted using ethanol, methanol, water, ethyl acetate, and dichloromethane by the use of simple solvent extraction under reflux, Soxhlet extraction, assisted ultrasound extraction, and assisted microwave extraction [ 37 , 38 , 39 , 40 , 41 ]. Different extraction methods and solvents have been shown to target the extraction of different phenolics [ 41 , 42 ].…”

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

“…In recent years, some researchers have been studying the possibility of enriching pasta with herbal raw materials (Table 1). Padalino et al [74] enriched durum wheat fresh pasta with an extract from the Salicornia europaea plant. This is an annual herbal plant with enhanced anti-inflammatory and anticancer properties [75].…”

“…Enrichment of pasta in phenols and flavonoids, enhanced antioxidant activity. The recommended level of proposed additive was not determined [74] Common wheat flour and powdered leaves of Cistus incanus L. (1, 2, 3, 4, and 5%)…”

Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview

“…For dairy products, while some authors measure liquid and semi-liquid samples immediately after centrifugation and filtration [28], others use lyophilization as a sample preparation step and then use the powdered sample for further clean-up stage [53] or extraction [12]. To eliminate the water content, fortified cereal-based and meat products, such as pasta [27], bread [25], cookies [54], or sausage [9], are also often lyophilized. This step is mainly necessary for high-fat content samples before lipid removal because many organic solvents cannot easily penetrate food containing much water, and therefore degreasing would be inefficient.…”