Extract of Salicornia europaea in fresh pasta to enhance phenolic compounds and antioxidant activity |
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Authors: | Lucia Padalino Cristina Costa Matteo Alessandro Del Nobile Amalia Conte |
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Affiliation: | Department of Agricultural Sciences, Food and the Environment, University of Foggia, via Napoli, 25, Foggia, Italy |
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Abstract: | 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). |
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Keywords: | Antioxidant intake fortified pasta Salicornia europaea ultrasound extraction |
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