This work is aimed at: (i) analysing the extracts obtained from canning by-products of three artichoke cultivars (Opal, Capriccio and Catanese) for antioxidant parameters; (ii) comparing UHPLC-ESI-MS/MS profile, colour, textural properties and cooking performance of fresh pasta enriched of the most antioxidant extract, with control pasta. The concentrated Catanese cv. extracts showed the highest antioxidant activity (1662 μmol Trolox equivalents L−1) and the highest levels of luteolin-7-O-rutinoside, luteolin-7-O-glucoside and apigenin-7-O-rutinoside compared to other cultivars. Fresh pasta enriched of Catanese extract showed higher (P < 0.05) phenolic compounds and antioxidant activity (500 mg gallic acid kg−1 and 1324 μmol Trolox kg−1, respectively) than control pasta (306 mg gallic acid kg−1 and 886 μmol Trolox kg−1, respectively). The extract increased (P < 0.05) pasta brownness (from 19.93 to 23.34), and decreased yellowness (from 27.11 to 23.09), but did not alter textural and cooking parameters. So, pasta was a good vehicle to increase the antioxidant dietary intake.
Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by-products by ultrasound-assisted technology and quality characterisation of the end product
Paradiso V. M.;Gambacorta G.
2017-01-01
Abstract
This work is aimed at: (i) analysing the extracts obtained from canning by-products of three artichoke cultivars (Opal, Capriccio and Catanese) for antioxidant parameters; (ii) comparing UHPLC-ESI-MS/MS profile, colour, textural properties and cooking performance of fresh pasta enriched of the most antioxidant extract, with control pasta. The concentrated Catanese cv. extracts showed the highest antioxidant activity (1662 μmol Trolox equivalents L−1) and the highest levels of luteolin-7-O-rutinoside, luteolin-7-O-glucoside and apigenin-7-O-rutinoside compared to other cultivars. Fresh pasta enriched of Catanese extract showed higher (P < 0.05) phenolic compounds and antioxidant activity (500 mg gallic acid kg−1 and 1324 μmol Trolox kg−1, respectively) than control pasta (306 mg gallic acid kg−1 and 886 μmol Trolox kg−1, respectively). The extract increased (P < 0.05) pasta brownness (from 19.93 to 23.34), and decreased yellowness (from 27.11 to 23.09), but did not alter textural and cooking parameters. So, pasta was a good vehicle to increase the antioxidant dietary intake.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
