Abstract
Chestnut fruit abounds in carbohydrates, proteins, unsaturated fatty acids, fiber, polyphenolic compounds, as well as vitamins and micronutrients, that are behind the health-promoting properties of this plant. The purpose of the discussed research was to obtain innovative gluten-free pasta from rice and field bean flour enriched with a various addition of chestnut flour. Regarding the studied pasta, the following were determined: the content of free phenolic acids, total polyphenols, and antioxidant properties. Chromatographic analysis (HPLC-ESI-MS/MS (high-performance liquid chromatography-electrospray ionization tandem mass spectrometry)) revealed a wide variety of phenolic acids. In a sample with 20% and higher content of chestnut flour, as many as 13 acids were detected. Isoferulic acid prevailed. The total content of free phenolic acids and total polyphenols increased along with the increasing chestnut content. Moreover, in most cases, the content of individual acids increased with the addition of chestnut flour. Besides, the antioxidant activity was positively correlated with the addition of chestnut fruit flour, the content of free phenolic acids, and total polyphenols. Our research has demonstrated that our innovative gluten-free pasta, with the addition of chestnut flour, has a potential to be a source of polyphenolic compounds, including free phenolic acids, that are valuable for human health.
Highlights
Around 1 % of the world population is affected by celiac disease; at the same time, gluten-free or gluten-low diets are not in fashion [1]
The addition of blue maize flour to gluten-free pasta at 50 and 75 % increased the levels of protein, dietary fiber, and bioactive compounds with antioxidant capacity, thereby increasing the slowly digestible and resistant starch fractions [7]
The qualitative and quantitative analyses of the content of phenolic acids in gluten-free pasta made from blends of rice flour with field beans enriched with the 10, 20, 30, 40, and 50 % addition of chestnut flour were carried out using high-performance liquid chromatography-electrospray ionization tandem mass spectrometry (HPLC-electrospray ionization source (ESI)-MS/MS)
Summary
Around 1 % of the world population is affected by celiac disease; at the same time, gluten-free or gluten-low diets are not in fashion [1]. The addition of blue maize flour (rich in polyphenols) to gluten-free pasta at 50 and 75 % increased the levels of protein, dietary fiber, and bioactive compounds with antioxidant capacity, thereby increasing the slowly digestible and resistant starch fractions [7]. P-coumaric, vanillic, ferulic, protocatechuic, and other acids are found in selected foods or plants (e.g., gentisic, syringic) [15] They comprise several antioxidant compounds and are generally considered to be involved in the prevention or treatment of chronic diseases in humans [16]. The chestnut fruit (Castanea sativa Mill.) from the beech family Fagaceae appears to be a viable solution [18] It is used in the production of marron flour and chestnut flour as a component of gluten-free diets [19]. The final step was to determine the antioxidant properties of the tested samples
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