CHEMICAL PROFILE OF PHENOLIC COMPOUNDS IN WHEAT PASTA SUPPLEMENTED WITH CHIA

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

Parma

Conferencia; FOODINTEGRITY 2017 CONFERENCE; 2017

p { margin-bottom: 0.25cm; direction: ltr; line-height: 120%; text-align: left; widows: 2; orphans: 2; }p.western { font-size: 12pt; }p.cjk { font-size: 12pt; }p.ctl { font-size: 12pt; }Chia seeds (SalviahispanicaL.) are considered as a good alternative to produce supplementedfoods in order to improve its nutritional value. In our previouswork, presented at Food Integrity 2016, we showed the analysis ofquality parameters and antioxidant activity of pasta produced withpartial substitution of wheat flour with different proportions ofchia defatted flour (0%, 2.5%, 5% and 10%). We have demonstrated thatthe increasing content of chia flour improves the antioxidantproperties of the produced pasta.Generally, theantioxidant activity is associated with the content of phenoliccompounds. Considering that pasta is consumed after cooking and thatthe chemical profile of these components can be affected by hightemperatures, our next goals were to assess the antioxidant capacityof raw and boiled pasta and to analyze the chemical profile ofphenolic compounds through HPLC-MS. Initially, we performed theHPLC-MS/MS identification of the components of the acetone:water(80:20) extract obtained from chia defatted flour, determining thepresence of 14 phenolic compounds, among which 12 of them can beconsidered structurally related to hydroxycinnamic acids such ascaffeic acid, one was identified as quinic acid, and one correspondsto a flavone structure named hispidulin with very low abundance(