CHEMICAL PROFILE OF PHENOLIC COMPOUNDS IN WHEAT PASTA SUPPLEMENTED WITH CHIA

NATALIA PIGNI; CAROLINA ARANIBAR; AGUSTIN LUCINI; FEDERICO BRIGANTE; PABLO RIBOTTA; RAFAEL BORNEO; VERÓNICA BARONI; DANIEL WUNDERLIN

Parma

Conferencia; FoodIntegrity Conference; 2017

Chia seeds (Salvia hispanica L.) are considered as a good alternative to produce supplemented foods in order to improve its nutritional value.Generally, the antioxidant activity is associated with the content of phenolic compounds. Considering that pasta is consumed after cooking and tht the chemical profile of these components can be affected by high temperatures, our next goals were to assess he antioxidant capacity of raw and boiled pasta and to analyze the chemical profile of phenolic compounds through HPLC-MS.We determined the presence of 14 phenolic compounds, among wich 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.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.