The effect of hazelnut roasted skin from different cultivars on the quality attributes, polyphenol content and texture of fresh egg pasta

Journal of the Science of Food and Agriculture

Volumn 95, Issue 8, 2015, Pages 1678-1688

  Zeppa, Giuseppe ^a   Belviso, Simona ^a   Bertolino, Marta ^a   Cavallero, Maria Chiara ^b   Dal Bello, Barbara ^a   Ghirardello, Daniela ^a   Giordano, Manuela ^a   Giorgis, Marta ^c   Grosso, Arianna ^a   Rolle, Luca ^a   Gerbi, Vincenzo ^a  

^a Dipartimento di Scienze veterinarie via Leonardo da Vinci 44   (Italy)

^b Tecnogranda SpA   (Italy)

^c UNIVERSITY OF TURIN   (Italy)

Author keywords

Antioxidant capacity; Dietary fibre; Hazelnut skin; Pasta; Polyphenol

Indexed keywords

CORYLUS;

ANTIOXIDANT; POLYPHENOL;

ANALYSIS; CHEMISTRY; DIETARY FIBER; EGG; FLOUR; FOOD HANDLING; FOOD QUALITY; HAZELNUT; HEAT; NUT; NUTRITIONAL VALUE; PROCEDURES;

ANTIOXIDANTS; CORYLUS; DIETARY FIBER; EGGS; FLOUR; FOOD HANDLING; FOOD QUALITY; HOT TEMPERATURE; NUTRITIVE VALUE; NUTS; POLYPHENOLS;

EID: 84928558682     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6871     Document Type: Article

References (46)

1. Yurttas HC, Schafer HW and Warthesen JJ, Antioxidant activity of nontocopherol hazelnut (Corylus spp.) phenolics. J Food Sci 65:276-280 (2000).
2. Alasalvar C, Shahidi F, Amaral JS and Oliveira BPP, Compositional characteristics and health effects of hazelnut (Corylus avellana L.): an overview, in Tree Nuts - Compositions, Phytochemicals, and Health Effects, ed. by Alasalvar C and Shahidi F. CRC Press, Boca Raton, FL, pp. 185-214 (2009).
3. Del Rio D, Calani L, Dall'Asta M and Brighenti F, Polyphenolic composition of hazelnut skin. J Agric Food Chem 59:9935-9941 (2011).
4. Agourram A, Ghirardello D, Rantsiou K, Zeppa G, Belviso S, Romane A, et al, Phenolic content, antioxidant potential, and antimicrobial activities of fruit and vegetable by-product extracts. Int J Food Prop 16:1092-1104 (2013).
5. Montella R, Coïsson JD, Travaglia F, Locatelli M, Malfa M, Martelli A, et al, Bioactive compounds from hazelnut skin (Corylus avellana L.): effects on Lactobacillus plantarum P17630 and Lactobacillus crispatus P17631. J Funct Foods 5:306-315 (2013).
6. Meyer AS, Jepsen SM and Sorensen NS, Enzymatic release of antioxidants for human low-density lipoprotein from grape pomace. J Agric Food Chem 46:2439-2446 (1998).
7. Pozuelo MJ, Agis-Torres A, Hervert-Hernández D, López-Oliva ME, Muñoz-Martínez E, Rotger R, et al, Grape antioxidant dietary fiber stimulates Lactobacillus growth in rat cecum. J Food Sci 77:H59-H62 (2012).
8. Pérez Jiménez J, Serrano J, Tabernero M, Arranz S, Díaz-Rubio ME, García-Diz L, et al, Effects of grape antioxidant dietary fiber in cardiovascular disease risk factors. Nutrition 24:646-653 (2008).
9. Tseng A and Zhao Y, Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing. Food Chem 138:356-365 (2013).
10. Ajila CM, Aalami M, Leelavathi K and Rao UJSP, Mango peel powder: a potential source of antioxidant and dietary fiber in macaroni preparations. Innovat Food Sci Emerg Technol 11:219-224 (2010).
11. Sudha ML, Baskaran V and Leelavathi K, Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making. Food Chem 104:686-692 (2007).
12. Mildner-Szkudlarz S, Zawirska-Wojtasiak R, Szwengiel A and Pacynski M, Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread. Int J Food Sci Technol 46:1485-1493 (2011).
13. Rosales Soto MU, Brown K and Ross CF, Antioxidant activity and consumer acceptance of grape seed flour-containing food products. Int J Food Sci Technol 47:592-602 (2012).
14. Balasundram N, Sundram K and Samman S, Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses. Food Chem 99:191-203 (2006).
15. Wang J, Rosell CM and Benedito de Barber C, Effect of the addition of different fibres on wheat dough performance and bread quality. Food Chem 79:221-226 (2002).
16. Sendra E, Fayos P, Lario Y, Fernández-López J, Sayas-Barberá E and Pérez-Alvarez JA, Incorporation of citrus fibres in fermented milk containing probiotic bacteria. Food Microbiol 25:13-21 (2008).
17. Pinent M, Blay M, Bladé MC, Salvadó MJ, Arola L and Ardévol A, Grape seed-derived procyanidins have an antihyperglycemic effect in streptozotocin induced diabetic rats and insulinomimetic activity in insulin-sensitive cell lines. Endocrinology 145:4985-4990 (2004).
18. Puiggròs F, Llópiz N, Ardévol A, Bladé C, Arola L and Salvadó MJ, Grape seed procyanidins prevent oxidative injury by modulating the expression of antioxidant enzyme systems. J Agric Food Chem 53:6080-6086 (2005).
19. Marconi E and Carcea M, Pasta from nontraditional raw materials. Cereal Foods World 46:522-530 (2001).
20. Brennan CS and Tudorica CM, Fresh pasta quality as affected by enrichment of nonstarch polysaccharides. J Food Sci 72:S659-S665 (2007).
21. Chillo S, Suriano N, Lamacchia C and Del Nobile MA, Effects of additives on the rheological and mechanical properties of non-conventional fresh handmade tagliatelle. J Cereal Sci 49:163-170 (2009).
22. Manthey FA, Sinha S, Wolf-Hall CE and Hall III CE, Effect of flaxseed flour and packaging on shelf life of refrigerated pasta. J Food Process Preserv 32:75-87 (2008).
23. Del Nobile MA, Di Benedetto N, Suriano N, Conte A, Lamacchia C, Corbo MR, et al, Use of natural compounds to improve the microbial stability of amaranth-based homemade fresh pasta. Food Microbiol 26:151-156 (2009).
24. Hager AS, Lauck F, Zannini E and Arendt EK, Development of gluten-free fresh egg pasta based on oat and teff flour. Eur Food Res Technol 235:861-871 (2012).
25. Sun-Waterhouse D, Jin D and Waterhouse GIN, Effect of adding elderberry juice concentrate on the quality attributes, polyphenol contents and antioxidant activity of three fibre-enriched pastas. Food Res Int 54:781-789 (2013).
26. Sant'Anna V, Dalla Porta Christiano F, Ferreira Marczak LD, Tessaro IC and Silveira Thys RC, The effect of the incorporation of grape marc powder in fettuccini pasta properties. Food Sci Technol 58:497-501 (2014).
27. AACC, Approved Methods of the American Association of Cereal Chemists (10th edn.). AACC Press, St Paul, MN (2000).
28. AOAC, Official Methods of Analysis (16th edn.). Association of Official Analytical Chemists, Gaithersburg, MD (1995).
29. Fares C, Platani C, Baiano A and Menga V, Effect of processing and cooking on phenolic acid profile and antioxidant capacity of durum wheat pasta enriched with debranning fractions of wheat. Food Chem 119:1023-1029 (2010).
30. Singleton VL and Rossi JA, Colourimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Vitic 16:144-158 (1965).
31. Von Gadow A, Joubert E and Hansmann CF, Comparison of antioxidant activity of aspalathin with that of other plant phenols of rooibos tea (Aspalathus linearis), α-tocopherol, BHT and BHA. J Agric Food Chem 45:632-638 (1997).
32. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M and Rice-Evans C, Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231-1237 (1999).
33. Ou B, Hampsch-Woodill M and Prior RL, Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem 49:4619-4626 (2001).
34. Zeppa G, Rolle L and Ghirardello D, Survey on overcooking resistance of Italian and Tunisian spaghetti. J Food Qual 33:98-111 (2010).
35. Anil M, Using of hazelnut testa as a source of dietary fiber in breadmaking. J Food Eng 80:61-67 (2007).
36. Alasalvar C, Pelvan E and Amarowicz R, Effects of roasting on taste-active compounds of Turkish hazelnut varieties (Corylus avellana L.). J Agric Food Chem 58:8674-8679 (2010).
37. Schmitzer V, Slatnar A, Veberic R, Stampar F and Solar A, Roasting affects phenolic composition and antioxidative activity of hazelnuts (Corylus avellana L.). J Food Sci 76:S14-S19 (2011).
38. Monagas M, Garrido I, Lebrón-Aguilar R, Gómez-Cordovés MC, Rybarczyk A, Amarowicz A, et al, Comparative flavan-3-ol profile and antioxidant capacity of roasted peanut, hazelnut, and almond skins. J Agric Food Chem 57:10590-10599 (2009).
39. Li H and Parry JW, Phytochemical compositions, antioxidant properties, and colon cancer antiproliferation effects of Turkish and Oregon hazelnut. Food Nutr Sci 2:1142-1149 (2011).
40. Liu RH, Whole grain phytochemicals and health. J Cereal Sci 46:207-219 (2007).
41. Nimalaratne C, Lopes-Lutz D, Schieber A and Wu J, Free aromatic amino acids in egg yolk show antioxidant properties. Food Chem 129:155-161 (2011).
42. Hirawan R, Yuin Ser W, Arntfield SD and Beta T, Antioxidant properties of commercial, regular- and whole-wheat spaghetti. Food Chem 119:258-264 (2010).
43. Cole ME, Review: prediction and measurement of pasta quality. Int J Food Sci Technol 26:133-151 (1991).
44. Olivera DF and Salvadori VO, Effect of freezing rate in textural and rheological characteristics of frozen cooked organic pasta. J Food Eng 90:271-276 (2009).
45. Olivera DF and Salvadori VO, Instrumental and sensory evaluation of cooked pasta during frozen storage. Int J Food Sci Technol 46:1445-1454 (2011).
46. Howard BM, Hung YC and McWatters K, Analysis in ingredient functionality and formulation optimization of pasta supplemented with peanut flour. J Food Sci 76:E40-E47 (2010).