Antioxidant activity evolution during fine fruits enriched pasta preparation

BUSTOS, M.C.; LEÓN, A. E.

Córdoba

Congreso; VI Congreso Internacional de Ciencia y Tecnología de los Alimentos; 2016

Ministerio de Ciencia y Tecnología

The evolution of antioxidant activity during food processing was investigated in the production of fine fruits enriched pasta. Total polyphenols content, radical scavenging activity (ABTS assay), reducing power (FRAP assay) and anthocyanins content (differential pH method) at mixing, sheeting process, fresh pasta, dried pasta, pasta cooked until 50% of OCT and pasta cooked at OCT was evaluated. Results were analyzed by the adjustment to a model with fixed effects with a classification factor of nine levels (dried fruit and process steps). Pasta made from boysenberry (Rubus ursinus × Rubus idaeus var. Black Satin), raspberry (Rubus idaeus var. Autumn Bliss) and black (Ribes nigrum sp.) and red currants (Ribes rubrum sp.) were dried at 65 °C and incorporated to bread wheat flour at 2.5% and 7.5% levels of substitution to make sheeted pasta. Total polyphenol content was maintained almost constant during pasta making process (except for 7.5% of raspberry enriched pasta). In addition, both fruits from Rubus varieties presented the mayor total polyphenol content compared to other samples (~3.5 mg Gallic acid/g) (p