Chemical profile of phenolic compounds in wheat pasta supplemented with chia

PIGNI, N.B.; ARANIBAR, C; LUCINI, AGUSTÍN; BRIGANTE, FEDERICO; RIBOTTA, P.D.; BORNEO, R.; BARONI, M.V.; WUNDERLIN, D. A.

Parma

Conferencia; Assuring the integrity of the food chain: Turning Science into Solutions.; 2017

FERA

Chia seeds (Salvia hispanica L.) are considered as a good alternative to producesupplemented foods in order to improve its nutritional value. In our previouswork, presented at Food Integrity 2016, we showed the analysis of qualityparameters and antioxidant activity of pasta produced with partial substitutionof wheat flour with different proportions of chia defatted flour (0%, 2.5%, 5%and 10%). We have demonstrated that the increasing content of chia flourimproves the antioxidant properties of the produced pasta.Generally, the antioxidant activityis associated with the content of phenolic compounds. Considering that pasta isconsumed after cooking and that the chemical profile of these components can beaffected by high temperatures, our next goals were to assess the antioxidantcapacity of raw and boiled pasta and to analyze the chemical profile ofphenolic compounds through HPLC-MS. Initially, we performed the HPLC-MS/MSidentification of the components of the acetone:water (80:20) extract obtainedfrom chia defatted flour, determining the presence of 14 phenolic compounds,among which 12 of them can be considered structurally related tohydroxycinnamic acids such as caffeic acid, one was identified as quinic acid,and one corresponds to a flavone structure named hispidulin with very low abundance(<1μg/g). The extract is characterized by the prominent abundance of twomain compounds identified as rosmarinic acid and its glycoside. Both componentstogether with other 9 compounds, all of them related to caffeic acid, have beenreported in other Salvia species, butnone of them had been previously reported in chia apart from rosmarinic acid.Subsequently, we evaluated the extractsof raw and boiled pasta using HPLC-MS quantitative analysis of the phenoliccompounds detected in chia. All the polyphenols quantified in the extracts showedan increasing concentration correlated with the increased content of chia inraw and boiled pasta. On the other hand, the boiling process affected quantitativelythe phenolic compounds profile. Caffeic acid, caffeic acid hexoside anddanshensu showed higher concentration in boiled pasta than in raw pasta. However,rosmarinic acid glycoside, one of the most abundant components in raw pasta,was not detected after boiling. This drastic change indicates that chemicalmodifications are occurring which could explain the elevated content of the 3 othermolecules mentioned. On the other hand, the levels of rosmarinic acid are not significantlyaffected by the boiling process, contributing to preserve the antioxidantcapacity of pasta supplemented with chia at the moment of intake. The resultsshow that the abundance of the main components is correlated with theantioxidant capacity measured by chemical methods; therefore, the increasedantioxidant activity of supplemented pasta compared with control wheat pasta isexplained by the presence of phenolic compounds provided by chia, particularlyrosmarinic acid and other caffeic acid derivatives.This work represents an interestingcontribution in the field, considering that it is the first report with adetailed profile of phenolic compounds of defatted chia seeds and a derivativefood, using HPLC-MS/MS methodology.