From seed to cooked pasta: influence of traditional and non-conventional transformation processes on total antioxidant capacity and phenolic acid content

Abstract

The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.

Keywords:

• Cooking
• micronisation
• whole-wheat pasta
• milling
• pasta-making
• phenolic acids
• total antioxidant capacity

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This research was partially supported by ‘From seed to pasta’ progetto AGER-AGROALIMENTARE E RICERCA [no. 2010-0262], funded by Fondazione Cariplo.