a Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Centro di ricerca Ingegneria e Trasformazioni agroalimentari (CREA-IT) , Rome , Italy.
b CNR - Istituto di Metodologie Chimiche (IMC) , Monterotondo , Italy.
Int J Food Sci Nutr. 2018 Feb;69(1):24-32. doi: 10.1080/09637486.2017.1336751. Epub 2017 Jun 21.
The aim of this work was to compare the traditional with a non-conventional (i.e. kernel micronisation) durum wheat milling process by monitoring the content of bound, conjugated and free phenolic acids (PAs) and the level of the total antioxidant capacity (TAC) occurring in the durum wheat pasta production chain, from seed to cooked pasta. The traditional transformation processes negatively influenced TAC and PA content (40% and 89% decrease from seed to cooked pasta, respectively), mainly during the milling process (25% and 84% decrease of TAC and PA, respectively), which has been related to the removal of external layers of kernels. Conversely, the micronisation applied on durum wheat kernels allowed to obtain whole-wheat pasta that preserved the seed endowment of antioxidant compounds even in cooked pasta. These results indicate the micronisation as a valuable approach to produce pasta with improved nutritional value and potential health-promoting effects compared to the traditional pasta.
本研究旨在通过监测杜伦小麦面食生产链中结合态、共轭态和游离态酚酸（PA）含量以及总抗氧化能力（TAC）水平，比较传统和非传统（即核微粒化）杜伦小麦制粉工艺。从种子到熟面条。传统的转化过程会降低 TAC 和 PA 的含量（从种子到熟面条分别降低 40%和 89%），主要是在制粉过程中（TAC 和 PA 分别降低 25%和 84%），这与去除麦麸有关。相反，应用于杜伦小麦的微粒化处理可获得全麦面条，即使在熟面条中也能保留种子中抗氧化化合物的含量。这些结果表明，与传统面条相比，微粒化是一种生产具有更高营养价值和潜在促进健康作用的面条的有价值方法。
