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  • Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta.

Effect of Moringa oleifera L. Leaf Powder Addition on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Durum Wheat Fresh Pasta.

Foods (Basel, Switzerland) (2020-05-20)
Gabriele Rocchetti, Corrado Rizzi, Gabriella Pasini, Luigi Lucini, Gianluca Giuberti, Barbara Simonato
摘要

Fresh pasta was formulated by replacing wheat semolina with 0, 5, 10, and 15 g/100 g (w/w) of Moringa oleifera L. leaf powder (MOLP). The samples (i.e., M0, M5, M10, and M15 as a function of the substitution level) were cooked by boiling. The changes in the phenolic bioaccessibility and the in vitro starch digestibility were considered. On the cooked-to-optimum samples, by means of ultra-high-performance liquid chromatography-quadrupole time-of-flight (UHPLC-QTOF) mass spectrometry, 152 polyphenols were putatively annotated with the greatest content recorded for M15 pasta, being 2.19 mg/g dry matter (p < 0.05). Multivariate statistics showed that stigmastanol ferulate (VIP score = 1.22) followed by isomeric forms of kaempferol (VIP scores = 1.19) and other phenolic acids (i.e., schottenol/sitosterol ferulate and 24-methylcholestanol ferulate) were the most affected compounds through the in vitro static digestion process. The inclusion of different levels of MOLP in the recipe increased the slowly digestible starch fractions and decreased the rapidly digestible starch fractions and the starch hydrolysis index of the cooked-to-optimum samples. The present results showed that MOLP could be considered a promising ingredient in fresh pasta formulation.

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Sigma-Aldrich
胰脂肪酶 来源于猪胰腺, 8 × USP specifications
Sigma-Aldrich
胃蛋白酶 来源于猪胃粘膜, lyophilized powder, ≥2,500 units/mg protein (E1%/280)
Sigma-Aldrich
α-淀粉酶 来源于人类唾液, Type XIII-A, lyophilized powder, 300-1,500 units/mg protein
Sigma-Aldrich
胆汁提取物 猪