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Effect of Moringa oleifera L. leaf powder addition on the phenolic bioaccessibility and on in vitro starch digestibility of durum wheat fresh pasta
- Source :
- Foods, Vol 9, Iss 628, p 628 (2020), Foods, Volume 9, Issue 5
- Publication Year :
- 2020
- Publisher :
- MDPI, 2020.
-
Abstract
- Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (w/w) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phenolic bioaccessibility and the in vitro starch digestibility were considered. On the cooked-to-optimum samples, by means of ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, 152 polyphenols were putatively annotated with the greatest content recorded for M15 pasta, being 2.19 mg/g dry matter (p &lt<br />0.05). Multivariate statistics showed that stigmastanol ferulate (VIP score = 1.22) followed by isomeric forms of kaempferol (VIP scores = 1.19) and other phenolic acids (i.e., schottenol/sitosterol ferulate and 24-methylcholestanol ferulate) were the most affected compounds through the in vitro static digestion process. The inclusion of different levels of MOLP in the recipe increased the slowly digestible starch fractions and decreased the rapidly digestible starch fractions and the starch hydrolysis index of the cooked-to-optimum samples. The present results showed that MOLP could be considered a promising ingredient in fresh pasta formulation.
- Subjects :
- resistant starch
Health (social science)
food.ingredient
030309 nutrition & dietetics
Starch
Moringa oleifera
phenolic bioaccessibility
starch digestion
slowly digestible starch
Plant Science
lcsh:Chemical technology
Health Professions (miscellaneous)
Microbiology
Moringa
03 medical and health sciences
chemistry.chemical_compound
Ingredient
0404 agricultural biotechnology
food
Dry matter
lcsh:TP1-1185
Food science
Resistant starch
Stigmastanol
0303 health sciences
food and beverages
04 agricultural and veterinary sciences
040401 food science
Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI
chemistry
Polyphenol
Kaempferol
Food Science
Subjects
Details
- Language :
- English
- Database :
- OpenAIRE
- Journal :
- Foods, Vol 9, Iss 628, p 628 (2020), Foods, Volume 9, Issue 5
- Accession number :
- edsair.doi.dedup.....0d4330bb2c75000e0a37f9e89fe7e0d0