Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour

Autores
Pigni, Natalia Belen; Aranibar Vaca, Carolina; Lucini Mas, Agustín; Aguirre, Alicia; Borneo Benista, Rafael; Wunderlin, Daniel Alberto; Baroni, María Verónica
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The by-product obtained after the oil extraction from chia seeds has been used to produce supplemented wheat pasta, generating a food product with improved nutritional quality. In a previous work, we have demonstrated its technological feasibility, as well as its good acceptance by semi-trained judges. One of the enhanced nutritional properties of the supplemented pasta was the antioxidant capacity. In the present work, we characterize the phenolic composition of partially-deoiled chia flour and the supplemented pasta by HPLC-MS/MS. Fourteen polyphenols, mostly phenolic acids, have been identified in the acetone/water (4:1) extract. The two major components were rosmarinic acid and its glycoside (salviaflaside). The study of the effects of cooking on the phenolic profile showed that many bioactive components of chia seeds remain stable at the moment of intake. Finally, the bioaccessibility of the polyphenols has been assessed through an in vitro simulation of human gastrointestinal digestion.
Fil: Pigni, Natalia Belen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Aranibar Vaca, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Lucini Mas, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Aguirre, Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Borneo Benista, Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
DIGESTION
HPLC-MS
PHENOLIC COMPOUNDS
ROSMARINIC ACID
SALVIA HISPANICA L.
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/137395
Acceder
id CONICETDig_7ca5387d972c2640535aeed8afd69f48
oai_identifier_str oai:ri.conicet.gov.ar:11336/137395
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flourPigni, Natalia BelenAranibar Vaca, CarolinaLucini Mas, AgustínAguirre, AliciaBorneo Benista, RafaelWunderlin, Daniel AlbertoBaroni, María VerónicaDIGESTIONHPLC-MSPHENOLIC COMPOUNDSROSMARINIC ACIDSALVIA HISPANICA L.https://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The by-product obtained after the oil extraction from chia seeds has been used to produce supplemented wheat pasta, generating a food product with improved nutritional quality. In a previous work, we have demonstrated its technological feasibility, as well as its good acceptance by semi-trained judges. One of the enhanced nutritional properties of the supplemented pasta was the antioxidant capacity. In the present work, we characterize the phenolic composition of partially-deoiled chia flour and the supplemented pasta by HPLC-MS/MS. Fourteen polyphenols, mostly phenolic acids, have been identified in the acetone/water (4:1) extract. The two major components were rosmarinic acid and its glycoside (salviaflaside). The study of the effects of cooking on the phenolic profile showed that many bioactive components of chia seeds remain stable at the moment of intake. Finally, the bioaccessibility of the polyphenols has been assessed through an in vitro simulation of human gastrointestinal digestion.Fil: Pigni, Natalia Belen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Aranibar Vaca, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Lucini Mas, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Aguirre, Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Borneo Benista, Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaElsevier Science2020-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/137395Pigni, Natalia Belen; Aranibar Vaca, Carolina; Lucini Mas, Agustín; Aguirre, Alicia; Borneo Benista, Rafael; et al.; Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour; Elsevier Science; LWT - Food Science and Technology; 124; 4-2020; 1-70023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643820301225info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.109134info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T15:15:31Zoai:ri.conicet.gov.ar:11336/137395instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 15:15:31.571CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour
title Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour
spellingShingle Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour
Pigni, Natalia Belen
DIGESTION
HPLC-MS
PHENOLIC COMPOUNDS
ROSMARINIC ACID
SALVIA HISPANICA L.
title_short Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour
title_full Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour
title_fullStr Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour
title_full_unstemmed Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour
title_sort Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour
dc.creator.none.fl_str_mv Pigni, Natalia Belen
Aranibar Vaca, Carolina
Lucini Mas, Agustín
Aguirre, Alicia
Borneo Benista, Rafael
Wunderlin, Daniel Alberto
Baroni, María Verónica
author Pigni, Natalia Belen
author_facet Pigni, Natalia Belen
Aranibar Vaca, Carolina
Lucini Mas, Agustín
Aguirre, Alicia
Borneo Benista, Rafael
Wunderlin, Daniel Alberto
Baroni, María Verónica
author_role author
author2 Aranibar Vaca, Carolina
Lucini Mas, Agustín
Aguirre, Alicia
Borneo Benista, Rafael
Wunderlin, Daniel Alberto
Baroni, María Verónica
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv DIGESTION
HPLC-MS
PHENOLIC COMPOUNDS
ROSMARINIC ACID
SALVIA HISPANICA L.
topic DIGESTION
HPLC-MS
PHENOLIC COMPOUNDS
ROSMARINIC ACID
SALVIA HISPANICA L.
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The by-product obtained after the oil extraction from chia seeds has been used to produce supplemented wheat pasta, generating a food product with improved nutritional quality. In a previous work, we have demonstrated its technological feasibility, as well as its good acceptance by semi-trained judges. One of the enhanced nutritional properties of the supplemented pasta was the antioxidant capacity. In the present work, we characterize the phenolic composition of partially-deoiled chia flour and the supplemented pasta by HPLC-MS/MS. Fourteen polyphenols, mostly phenolic acids, have been identified in the acetone/water (4:1) extract. The two major components were rosmarinic acid and its glycoside (salviaflaside). The study of the effects of cooking on the phenolic profile showed that many bioactive components of chia seeds remain stable at the moment of intake. Finally, the bioaccessibility of the polyphenols has been assessed through an in vitro simulation of human gastrointestinal digestion.
Fil: Pigni, Natalia Belen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Aranibar Vaca, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Lucini Mas, Agustín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Aguirre, Alicia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Borneo Benista, Rafael. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Baroni, María Verónica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description The by-product obtained after the oil extraction from chia seeds has been used to produce supplemented wheat pasta, generating a food product with improved nutritional quality. In a previous work, we have demonstrated its technological feasibility, as well as its good acceptance by semi-trained judges. One of the enhanced nutritional properties of the supplemented pasta was the antioxidant capacity. In the present work, we characterize the phenolic composition of partially-deoiled chia flour and the supplemented pasta by HPLC-MS/MS. Fourteen polyphenols, mostly phenolic acids, have been identified in the acetone/water (4:1) extract. The two major components were rosmarinic acid and its glycoside (salviaflaside). The study of the effects of cooking on the phenolic profile showed that many bioactive components of chia seeds remain stable at the moment of intake. Finally, the bioaccessibility of the polyphenols has been assessed through an in vitro simulation of human gastrointestinal digestion.
publishDate 2020
dc.date.none.fl_str_mv 2020-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/137395
Pigni, Natalia Belen; Aranibar Vaca, Carolina; Lucini Mas, Agustín; Aguirre, Alicia; Borneo Benista, Rafael; et al.; Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour; Elsevier Science; LWT - Food Science and Technology; 124; 4-2020; 1-7
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/137395
identifier_str_mv Pigni, Natalia Belen; Aranibar Vaca, Carolina; Lucini Mas, Agustín; Aguirre, Alicia; Borneo Benista, Rafael; et al.; Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour; Elsevier Science; LWT - Food Science and Technology; 124; 4-2020; 1-7
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643820301225
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2020.109134
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846083303014137856
score 13.22299

Publicaciones similares