Preliminary Study on Pasta Samples Characterized in Antioxidant Compounds and Their Biological Activity on Kidney Cells

Abstract

Pasta is one of the basic foods of the Mediterranean diet and for this reason it was chosen for this study to evaluate its antioxidant properties. Three types of pasta were selected: buckwheat, rye and egg pasta. Qualitative–quantitative characterization analyses were carried out by HPLC-DAD to identify antioxidant compounds. The data showed the presence of carotenoids such as lutein and polyphenols such as indoleacetic acid, (carotenoids from 0.08 to 0.16 mg/100 g, polyphenols from 3.7 to 7.4 mg/100 g). To assess the effect of the detected metabolites, in vitro experimentation was carried out on kidney cells models: HEK-293 and MDCK. Standards of β-carotene, indoleacetic acid and caffeic acid, hydroalcoholic and carotenoid-enriched extracts from samples of pasta were tested in presence of antioxidant agent to determine viability variations. β-carotene and indoleacetic acid standards exerted a protective effect on HEK-293 cells while no effect was detected on MDCK. The concentrations tested are likely in the range of those reached in body after the consumption of a standard pasta meal. Carotenoid-enriched extracts and hydroalcoholic extracts showed different effects, observing rescues for rye pasta hydroalcoholic extract and buckwheat pasta carotenoid-enriched extract, while egg pasta showed milder dose depending effects assuming pro-oxidant behavior at high concentrations. The preliminary results suggest behaviors to be traced back to the whole phytocomplexes respect to single molecules and need further investigations.

The analytic hierarchy process as an innovative way to enable stakeholder engagement for sustainability reporting in the food industry

“…Pasta is a staple food of the Mediterranean diet (Di Marco et al, 2021), with rich nutritional value. Pasta manufacturers, seeking to achieve sustainability and productivity while maintaining high product quality, are being called upon to rethink their supply chain and their use of raw materials (Cappelli & Cini, 2021).…”

Association of oxidative balance score with chronic kidney disease: NHANES 1999-2018

“…Oxidative Balance Score (OBS), a comprehensive tool for assessing an individual’s balance between oxidative and antioxidant status, is derived by quantifying the antioxidant and pro-oxidant components present in dietary and lifestyle factors ( 4 ). An optimal balance is crucial for cellular and systemic health, as imbalances can contribute to the pathogenesis of various chronic conditions ( 5 , 6 ). OBS has been correlated with several chronic diseases, including type 2 diabetes ( 7 ), non-alcoholic fatty liver disease ( 8 ), depression ( 9 ), cardiovascular disease ( 10 ), cancer ( 11 ), and impaired sleep quality ( 12 ).…”

Quality and Sensory Profile of Durum Wheat Pasta Enriched with Carrot Waste Encapsulates

“…The formation of a physical barrier for sensitive compounds provides longer shelf life under the variable storage conditions, preventing deleterious reactions and controlled release of targeted bioactives in food products [10,11]. Several scientific groups reported preliminary studies about pasta rich in carotenoids [12][13][14], but comprehensive research about this type of product and its quality and consumers' preferences have not yet been reported. Due to this fact, the objectives of this study were to determine the nutritional, physical, textural, and morphological quality of durum wheat pasta enriched with carrot waste encapsulates, as well as to investigate the sensory profile for this type of functional food product.…”