Chemical Profile of phenolic compounds in wheat pasta supplemented with Chia

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

Parma

Conferencia; FOODINTEGRITY 2017 CONFERENCE; 2017

Chia seeds (Salvia hispanica L.) are considered as a good alternative to produce supplemented foodsin order to improve its nutritional value. In our previous work, presented at Foodintegrity 2016, weshowed the analysis of quality parameters and antioxidant activity of pasta produced with partial of wheat flour with different proportions of chia defatted flour (0%, 2,5%, 5%, 10%). We have demonstrated that the increasing content of chia flour improves the antioxidant properties of the produced pasta. Considering that pasta is consumed after cooking and that the chemical profile of these components can be affected by high temperatures, our next goals were to assess the antioxidant capacity of raw and boiled pasta and to analyze the chemical profile of phenolic compounds through HPLC-MS. Initially we performed the HPLC-MS/MS identification of the compounds of the acetone/water (80:20) extract obtained from chia defatted flour, determining the presence of 14 compounds, among which 12 of them can be considered structurally related to hydroxycinnamic acids such as caffeic acid, one was identified as quinic acid, and one corresponds to a flavone structure named hispidulin with very low abundance (<1ug/g). The extract is characterized by the prominent abundance of two main compounds identified as rosmarinic acid and its glycoside. Both components, together with other 9 compounds all of them related to caffeic acid, have been related in other Salvia species, but none of them had been previously reported in chia apart from rosmarinic acid. Subsequently we evaluated the extracts of raw and bolied pasta using HPLC-MS quantitative analysis of the phenolic compounds detected in chia. All the polyphenols quantified in the extracts showed an increasing concentration correlated with the increased content of chia in raw and boiled pasta. On the other hand, the boiling process affected quantitatively the phenolic compounds profile. Caffeic acid, caffeic acid glycoside and danshensu showed higher concentration in boiled pasta than in raw pasta. However, rosmarinic acid glycoside, one of the most abundant components of raw pasta, was not detected after boiling. This drastic change indicates that chemical modifications are occurring which could explain the elevated content of the 3 other molecules mentioned. On the other hand, the levels of rosmarinic acid are not significantly affected by the boiling process, contributing to preserve the antioxidant of pasta supplemented with chia at the moment of intake. The results show that the abundance of the main components is correlated with the antioxidant capacity measured by chemical methods ; therefore, the increased antioxidant activity of supplemented pasta compared with control wheat pasta is explained by the presence of phenolic compounds provided by chia, particularly rosmarinic acid and other caffeic acid derivatives.This work represents an interesting contribution in the field, considering that it is the first report with a detailed profile of phenolic compounds of defatted chia seeds and a derivative food, using HPLC-MS/MS methodology.