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Enrichment of fresh egg pasta with antioxidant extracts obtained from wild Italian Plantago coronopus L. and Cichorium intybus L. and quality characterisation of the fresh end product

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dc.contributor.authorCeccanti, Costanza
dc.contributor.authorFinimundy, Tiane C.
dc.contributor.authorMelgar Castañeda, Bruno
dc.contributor.authorPereira, Carla
dc.contributor.authorFerreira, Isabel C.F.R.
dc.contributor.authorBarros, Lillian
dc.date.accessioned2022-07-21T10:29:36Z
dc.date.available2022-07-21T10:29:36Z
dc.date.issued2022
dc.description.abstractConsumers are increasingly aware of the strong relationship between diet and health status and, for this reason, they have changed food preferences and have increasingly oriented towards functional foods. Indeed, functional foods represent new "enhanced" foods with healing-pharmaceutical characteristics. These plants leaves are used salad ingredients in France and Italy and are well known for being rich in phenolic compounds with antioxidant properties (Saybel, Rendyuk, Dargaeva, et al., 2020). The great interest in phenolics as food ingredients is that they are used as anti-diabetic, antioxidant, antibacterial, anti inflammatory, diuretic, digestive, and protector of other different diseases (Pereira, Custódio, Rodrigues, et al., 2017). Therefore, this work aimed to apply a functional ingredient obtained from wild edible plants in pasta food product. Bioactive compounds and nutraceutical qualities (radical scavenging activity, inhibition of lipid peroxidation and antihaemolytic activity) were evaluated. A pasta-making procedure was performed using different P. coronopus and C. intybus extract concentrations and different drying times to research the pasta-making procedure’s optimisation. The phenolic compounds were identified and quantified by LC DAD-ESI/MSn, with results expressed in mg/g extract. According to the obtained results, twenty-six phenolic compounds were identified. Cichoric acid (36 ± 2 mg/g) was the most abundant in C. intybus, followed by 5-O-caffeoylquinic acid (14.1 ± 0.1 mg/g), while in P. coronopus, verbascoside (151 ± 6 mg/g) was the most abundant compound. Flavonoid rearranged with different glycosidic molecules were found in the enriched pasta, i.e., apigenin-O-glucuronide, kaempferol-O-malonyl-hexoside, and kaempferol-O glucuronide. A strong interaction between the plant extract concentration and the drying time was demonstrated. These results indicated that plant extracts could be used as a functional food ingrediente due to the significant antioxidant capacity and phenolic profile preserved after the incorporation process in typical pasta. Relevant factors have already been established, given that implementation of an experimental design provides more expansive knowledge.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) for financial support through national funds FCT/MCTES and FEDER under Programme PT2020 for financial support to CIMO (UIDB/00690/2020). L. Barros and C. Pereira thanks the national funding by FCT through the institutional scientific employment program-contract for her contract, while B. Melgar and T. C. Finimundy contracts through the individual program (NORTE-06-3559-FSE-000188 and NORTE-01-0247- FEDER-113508).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationCeccanti, Costanza; Finimundy, Tiane C.; Melgar Castañeda, Bruno; Pereira, Carla; Ferreira, Isabel C.F.R.; Barros, Lillian (2022). Enrichment of fresh egg pasta with antioxidant extracts obtained from wild Italian Plantago coronopus L. and Cichorium intybus L. and quality characterisation of the fresh end product. In TRANSCOLAB SUMMIT - Trends in flour-based foods: book of abstracts. Bragança: Instituto Politécnico. ISBN 978-972-745-299-6pt_PT
dc.identifier.isbn978-972-745-299-6
dc.identifier.urihttp://hdl.handle.net/10198/25708
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Center
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleEnrichment of fresh egg pasta with antioxidant extracts obtained from wild Italian Plantago coronopus L. and Cichorium intybus L. and quality characterisation of the fresh end productpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardNumberUIDB/00690/2020
oaire.awardTitleMountain Research Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00690%2F2020/PT
oaire.citation.conferencePlaceBragança, Portugalpt_PT
oaire.citation.titleTRANSCOLAB SUMMIT - Trends in flour-based foodspt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameFinimundy
person.familyNameMelgar Castañeda
person.familyNamePereira
person.familyNameFerreira
person.familyNameBarros
person.givenNameTiane C.
person.givenNameBruno
person.givenNameCarla
person.givenNameIsabel C.F.R.
person.givenNameLillian
person.identifier1415151
person.identifier144781
person.identifier469085
person.identifier.ciencia-id2F18-67B1-776A
person.identifier.ciencia-id801C-0CD0-033F
person.identifier.ciencia-idEF10-2739-2B70
person.identifier.ciencia-id9418-CF95-9919
person.identifier.ciencia-id9616-35CB-D001
person.identifier.orcid0000-0003-3516-0795
person.identifier.orcid0000-0002-5825-6872
person.identifier.orcid0000-0003-0093-771X
person.identifier.orcid0000-0003-4910-4882
person.identifier.orcid0000-0002-9050-5189
person.identifier.ridK-1629-2016
person.identifier.ridE-8500-2013
person.identifier.ridJ-3600-2013
person.identifier.scopus-author-id56725706500
person.identifier.scopus-author-id55627876424
person.identifier.scopus-author-id36868826600
person.identifier.scopus-author-id35236343600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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