Chemical profile and bioaccessibility of polyphenols from wheat pasta supplemented with partially-deoiled chia flour
- Pigni, Natalia Belen
- Aranibar Vaca, Carolina
- Lucini Mas, Agustín
- Aguirre, Alicia
- Borneo Benista, Rafael
- Wunderlin, Daniel Alberto
- Baroni, María Verónica
DOIAbstract
The by-product obtained after the oil extraction from chia seeds has been used to produce supplemented wheat pasta, generating a food product with improved nutritional quality. In a previous work, we have demonstrated its technological feasibility, as well as its good acceptance by semi-trained judges. One of the enhanced nutritional properties of the supplemented pasta was the antioxidant capacity. In the present work, we characterize the phenolic composition of partially-deoiled chia flour and the supplemented pasta by HPLC-MS/MS. Fourteen polyphenols, mostly phenolic acids, have been identified in the acetone/water (4:1) extract. The two major components were rosmarinic acid and its glycoside (salviaflaside). The study of the effects of ...
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