Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta
Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (<i>w/w</i>) of <i>Moringa oleifera</i> 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 phen...
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| Format: | Article |
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MDPI AG
2020-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/5/628 |
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| author | Gabriele Rocchetti Corrado Rizzi Gabriella Pasini Luigi Lucini Gianluca Giuberti Barbara Simonato |
| author_facet | Gabriele Rocchetti Corrado Rizzi Gabriella Pasini Luigi Lucini Gianluca Giuberti Barbara Simonato |
| author_sort | Gabriele Rocchetti |
| collection | DOAJ |
| description | Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (<i>w/w</i>) of <i>Moringa oleifera</i> 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 (<i>p</i> < 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. |
| first_indexed | 2024-03-10T19:50:40Z |
| format | Article |
| id | doaj.art-780e2d8d1f0e4e50af0d6430fd9ae19c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T19:50:40Z |
| publishDate | 2020-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-780e2d8d1f0e4e50af0d6430fd9ae19c2023-11-20T00:24:45ZengMDPI AGFoods2304-81582020-05-019562810.3390/foods9050628Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh PastaGabriele Rocchetti0Corrado Rizzi1Gabriella Pasini2Luigi Lucini3Gianluca Giuberti4Barbara Simonato5Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyDepartment of Biothechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyDepartment of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, Viale dell’Università 16, 35020 Legnaro (Padova), ItalyDepartment for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyDepartment for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyDepartment of Biothechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, ItalyFresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (<i>w/w</i>) of <i>Moringa oleifera</i> 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 (<i>p</i> < 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.https://www.mdpi.com/2304-8158/9/5/628<i>Moringa oleifera</i>phenolic bioaccessibilitystarch digestionslowly digestible starchresistant starch |
| spellingShingle | Gabriele Rocchetti Corrado Rizzi Gabriella Pasini Luigi Lucini Gianluca Giuberti Barbara Simonato Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta Foods <i>Moringa oleifera</i> phenolic bioaccessibility starch digestion slowly digestible starch resistant starch |
| title | Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta |
| title_full | Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta |
| title_fullStr | Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta |
| title_full_unstemmed | Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta |
| title_short | Effect of <i>Moringa oleifera</i> L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta |
| title_sort | effect of i moringa oleifera i l leaf powder addition on the phenolic bioaccessibility and on in vitro starch digestibility of durum wheat fresh pasta |
| topic | <i>Moringa oleifera</i> phenolic bioaccessibility starch digestion slowly digestible starch resistant starch |
| url | https://www.mdpi.com/2304-8158/9/5/628 |
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