Changes of antioxidant potential of pasta fortified with parsley (Petroselinum crispum Mill.) Leaves in the light of protein-phenolics interactions

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 14, Issue 1, 2015, Pages 29-36

  Seczyk, Łukasz ^a   Świeca, Michał ^a   Gawlik Dziki, Urszula ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Antioxidant activity; Food fortification; Parsley; Protein phenolic interactions

Indexed keywords

AGENTS; FOOD PRODUCTS; FREE RADICALS; MILITARY ENGINEERING; PLANTS (BOTANY); PRODUCT DESIGN; PROTEINS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT POTENTIAL; ANTIOXIDANT PROPERTIES; EXPERIMENTAL VALUES; FOOD FORTIFICATION; PARSLEY; PETROSELINUM CRISPUM;

ANTIOXIDANTS;

PETROSELINUM CRISPUM; TRITICUM AESTIVUM;

2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; FOLIN'S PHENOL REAGENT; MOLYBDENUM; PHENOL DERIVATIVE; PLANT EXTRACT; PLANT PROTEIN; PROTEIN INTAKE; SULFONIC ACID DERIVATIVE; TUNGSTEN DERIVATIVE;

ANALYSIS; CHEMISTRY; FLOUR; FOOD HANDLING; FORTIFIED FOOD; HUMAN; METABOLISM; PETROSELINUM; PLANT LEAF; PROCEDURES; PROTEIN INTAKE; WHEAT;

ANTIOXIDANTS; BENZOTHIAZOLES; DIETARY PROTEINS; FLOUR; FOOD HANDLING; FOOD, FORTIFIED; HUMANS; MOLYBDENUM; PETROSELINUM; PHENOLS; PLANT EXTRACTS; PLANT LEAVES; PLANT PROTEINS; SULFONIC ACIDS; TRITICUM; TUNGSTEN COMPOUNDS;

EID: 84921709855     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: 10.17306/J.AFS.2015.1.3     Document Type: Article

References (28)

1. Biney, K., Beta, T. (2014). Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran. LWT - Food Sci. Technol., 57, 2, 569-579.
2. Borneo, R., Aguirre, A. (2008). Chemical composition, cooking quality, and consumer acceptance of pasta made with dried amaranth leaves flour. LWT - Food Sci. Technol., 1, 1748-1751.
3. Boroski, M., de Aguiar, A. C., Boeing, J. S., Rotta, E. M., Wibby, C. L., Bonafé, E. G., Visentainer, J.V. (2011). Enhancement of pasta antioxidant activity with oregano and carrot leaf. Food Chem., 125, 2, 696-700.
4. Chai, Y., Wang, M., Zhang, G. (2013). Interaction between amylose and tea polyphenols modulates the postprandial glycemic response to high-amylose maize starch. J. Agric. Food Chem., 61, 8608-8615.
5. Díaz-Maroto, M. C., Pérez-Coello, M. S., Cabezudo, M. D. (2002). Effect of different drying methods on the volatile components of parsley (Petroselinum crispum L.). Eur. Food Res. Technol., 215, 3, 227-230.
6. Durak, A., Gawlik-Dziki, U., Pecio, Ł. (2014). Coffee with cinnamon - Impact of phytochemicals interactions on antioxidant and anti-inflammatory in vitro activity. Food Chem., 162, 1, 81-88.
7. Elisia, I., Kitts, D. D. (2008). The antioxidant potential of parsley and its constituents. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources, 3, 1-14.
8. Fares, C., Platani, C., Baiano, A., Menga, V. (2010). Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat. Food Chem., 119, 3, 1023-1029.
9. Farzaei, M. H., Abbasabadi, Z., Ardekani, M. R. S., Rahimi, R., Farzaei, F. (2013). Parsley: A review of ethnopharmacology, phytochemistry and biological activities. JTCM, 33, 6, 815-826.
10. Fejes, S., Kéry, Á., Blázovics, A., Lugasi, A., Lemberkovics, É., Petri, G., Szoke, É. (1998). Investigation of the in vitro antioxidant effect of Petroselinum crispum (Mill.) nym. ex A. W. hill. Acta Pharm. Hung., 68, 3, 150-156.
11. Gawlik-Dziki, U. (2012). Changes in the antioxidant activities of vegetables as a consequence of interactions between active compounds. J. Funct. Foods, 4, 872-882.
12. Khan, I., Yousif, A., Johnson, S. K., Gamlath, S. (2013). Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta. Food Res. Int., 54, 1, 578-586.
13. Kroll, J., Rawel, H. M., Rohn, S. (2003). Reactions of plant phenolics with food proteins and enzymes under special consideration of covalent bonds. Food. Sci. Technol. Res., 9, 3, 205-218.
14. Kuźma, P., Druz˙yńska, B., Obiedziński, M. (2014). Optimization of extraction conditions of some polyphenolic compounds from parsley leaves (Petroselinum crispum). Acta Sci. Pol. Technol. Aliment., 13, 2, 145-154.
15. Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacterio-phage T4. Nature, 227, 680-685.
16. Oyaizu, M. (1986). Studies on products of browning reaction - antioxidative activities of products of browning reaction prepared from glucosamine. Jpn J. Nutr., 44, 307-315.
17. Ozdal, T., Capanoglu, E., Altay, F. (2013). A review on protein-phenolic interactions and associated changes. Food Res Int., 51, 954-970.
18. Rajeswari, G., Susanna, S., Prabhasankar, P., Venkateswara Rao, G. (2013). Influence of onion powder and its hydrocolloid blends on pasta dough, pasting, microstructure, cooking and sensory characteristics. Food Biosci., 4, 13-20.
19. Rawel, H. M., Czajka, D., Rohn, S., Kroll, J. (2002a). Interactions of different phenolic acids and flavonoids with soy proteinsInt. J. Biol. Macromol., 30, 3-4, 137-150.
20. Rawel, H. M., Rohn, S., Kruse, H., Kroll, J. (2002b). Structural changes induced in bovine serum albumin by covalent attachment of chlorogenic acid. Food Chem., 78, 4, 443-455.
21. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. FRBM, 26, 1231-1237.
22. Shahidi, F., Naczk, M. (1995). Food phenolics: Sources, chemistry, effects, applications (pp. 231-245). Lancaster: Techn. Publ.
23. Singleton, V. L., Rossi, J. (1965). Colorimetry of total phenolics with phosphomolybdic-phosphotungstics acid reagents. Am. J. En. Vitic., 16, 144-158.
24. Sivam, A. S., Sun-Waterhouse, D., Quek, S., Perera, C. O. (2010). Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: A review. J. Food Sci., 75, 163-174.
25. Świeca, M., Sęczyk, Ł., Gawlik-Dziki, U., Dziki, D. (2014). Bread enriched with quinoa leaves - the influence of protein - phenolics interactions on the nutritional and antioxidant quality. Food Chem. DOI:http://dx.doi.org/10.1016/j.foodchem.2014.04.044.
26. Świeca, M., Gawlik-Dziki, U., Dziki, D., Baraniak, B., Czyz˙, J. (2013). The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of bread enriched with onion skin. Food Chem., 141, 451-458.
27. Zhang, H., Chen, F., Wang, X., Yao, H. (2006). Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents. Food Res. Int., 39, 8, 833-839.
28. Zhang, L., Yang, X., Li, S., Gao, W. (2011). Preparation, physicochemical characterization and in vitro digestibility on solid complex of maize starches with quercetin. LWT Food Sci. Technol., 44, 787-792.