Journal
FOOD RESEARCH INTERNATIONAL
Volume 97, Issue -, Pages 78-86Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2017.03.035
Keywords
Food metabolomics; Antioxidant activity; Gluten-free pasta; In vitro fermentation; In vitro gastrointestinal digestion; Phenolic compounds
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Funding
- Doctoral School on the Agro-Food System (AgriSystem) of the University Cattolica del Sacro Cuore
- Romeo ed Enrica Invernizzi foundation
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The fate of phenolic compounds, along with short-chain fatty acids (SCFAs) production kinetics, was evaluated on six different commercial gluten-free (GF) pasta samples varying in ingredient compositions, focussing on the in vitro faecal fermentation after the gastrointestinal digestion. A general reduction of both total phenolics and reducing power was observed in all samples, together with a substantial change in phenolic profile over 24 h of faecal fermentation, with differences among GF pasta samples. Flavonoids, hydroxycinnamics and lignans degraded over time, with a concurrent increase in low-molecular-weight phenolic acids (hydroxybenzoic acids), alkylphenols, hydroxybenzoketones and tyrosols. Interestingly, discriminant analysis also identified several alkyl derivatives of resorcinol as markers of the changes in phenolic profile during in vitro fermentation. Furthermore, degradation pathways of phenolics by intestinal microbiota have been proposed. Considering the total SCFAs and butyrate production during the in vitro fermentation, different fermentation kinetics were observed among GF pasta post-hydrolysis residues. (C) 2017 Elsevier Ltd. All rights reserved.
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