Antioxidant properties of commercial, regular- and whole-wheat spaghetti

Hirawan, Rhanissa; Ser, Wan Yuin; Arntfield, Susan D.; Beta, Trust

doi:10.1016/j.foodchem.2009.06.022

Cited by 87 publications

(84 citation statements)

References 27 publications

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“…are consistent with ORAC values reported by Hirawan et al (2010) for commercial 100% semolina spaghetti which ranged from 5.6 to 15.9 µmol TE/g. …”

Section: Total Phenolic Content and Antioxidant Activity Of Spaghettisupporting

confidence: 91%

“…Total phenolic contents of 98.2 and 77.1 mg FE/100 g were recorded for the control and the 100% semolina reference spaghetti (RefA), respectively. These values are similar to those obtained for five regular commercial spaghetti samples which averaged 86.5 mg/100 g (Hirawan et al 2010). The highest TPC was recorded for 30F (611.1 mg/100 g), and this was slightly but statistically lower than the 693.6 mg/100 g recorded for the commercial 100% whole buckwheat pasta (RefB).…”

Section: Total Phenolic Content and Antioxidant Activity Of Spaghettisupporting

confidence: 87%

“…Phenolic acids for HPLC analysis were extracted following the method described by Hirawan et al (2010). Two grams of each group of samples was hydrolysed with 60 mL of 4 M NaOH for 4 h. Oxidation was minimized by infusing nitrogen gas every hour for 5 min.…”

Section: Extraction Of Phenolic Acidsmentioning

confidence: 99%

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Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran

Biney

Beta

2014

LWT - Food Science and Technology

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There is growing demand for functional foods and ingredients as a result of their healthpromoting properties. In this work, the potential of common buckwheat flour (Supreme) and bran (Farinetta) in improving upon the phenolic and antioxidant properties of durum spaghetti was investigated. The effects of processing and cooking on these properties were also studied in addition to the cooking quality and carbohydrate digestibility of spaghetti products. The presence of buckwheat significantly (p < 0.05) elevated total phenolic content (TPC), total flavonoids content (TFC), rutin and phenolic acids levels, in flours, uncooked and cooked spaghetti samples. Significant increments were also recorded for antioxidant activity using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorbance capacity (ORAC) approaches. Among uncooked spaghetti samples, there were huge increments of between 114 and 522% for TPC, 50 and 242% for TFC, 359 and 1000% for DPPH antioxidant activity, and 101 and 197% for ORAC values of the experimental spaghetti samples over the control. Farinetta contributed more phenolic and antioxidant compounds than Supreme flour. Processing did not cause any significant losses in TPC, but losses ranging from 1.2 to 33.7% in TFC and 42.0 to 55.3% in DPPH antioxidant activity were incurred. Cooking generally resulted in significant losses (p < 0.05) of up to 39% in TPC, 40% in DPPH antioxidant activity, 22% in rutin content, and 55% in TFC among all buckwheat-containing products. Even after these

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“…are consistent with ORAC values reported by Hirawan et al (2010) for commercial 100% semolina spaghetti which ranged from 5.6 to 15.9 µmol TE/g. …”

Section: Total Phenolic Content and Antioxidant Activity Of Spaghettisupporting

confidence: 91%

Section: Total Phenolic Content and Antioxidant Activity Of Spaghettisupporting

confidence: 87%

See 1 more Smart Citation

Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran

Biney

Beta

2014

LWT - Food Science and Technology

Self Cite

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“…According to Hirawan et al (2010), the total phenolic content is affected by pasta cooking due to high temperature-induced dissolution of these compounds in the cooking water. However, statistical analysis showed that all of the pasta samples supplemented with orange fiber did not have differences (p > 0.05) in the content of total phenolic compounds after cooking.…”

Section: Resultsmentioning

confidence: 99%

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

et al. 2015

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The incorporation of fiber into products consumed every day by the general population is important and viable. The aim of the present work was to evaluate the impact of incorporating orange juice industry dietary fiber byproducts in fettuccini of fresh pasta. Three different fiber concentrations were added to fresh pastas (25 g/kg, 50 g/kg and 75 g/kg). The results showed a significant increase in solid loss content when the incorporation of orange fiber was greater than 50 g/kg. This difference did not occur regarding weight increase values and color parameters. The pasta with 75 g/kg orange fiber can be considered a "high fiber" product, with the total dietary fiber content of the pasta increasing by 99% compared to control pasta. The carotenoid and phenolic contents of pasta increased significantly with the incorporation of fiber at 75 g/kg, but only the pasta formulation with 25 g/kg of orange fiber did not differ from control pasta in relation to all of the sensory attributes and presented an acceptance greater than 75%. The addition of orange fiber byproducts to pastas is an interesting alternative because fiber has a high nutritional value and an abundance of antioxidants.Keywords: orange fibre; fresh pasta; by-products; sensory acceptance.Practical Application: Drange juice industry byproduct fiber in fresh pasta improves the functional quality.

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“…Another study investigated the difference in antioxidant activity between pasta made from whole wheat compared to pasta made from refined wheat (Hirawan et al, 2010). The total phenolic content of refined wheat and whole wheat spaghetti were significantly different before and after cooking.…”

Section: Effect Of Processing On Phenolic Compositionmentioning

confidence: 99%

Whole Grain Consumption and Health of the Lower Gastrointestinal Tract: A Focus on Insoluble-Bound Phenolic Compounds

Okarter¹

2012

Nutrition, Well-Being and Health

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Antioxidant properties of commercial, regular- and whole-wheat spaghetti

Cited by 87 publications

References 27 publications

Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran

Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

Whole Grain Consumption and Health of the Lower Gastrointestinal Tract: A Focus on Insoluble-Bound Phenolic Compounds

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