Metabolomics and food processing: From semolina to pasta

R. Beleggia; C. Platani; R. Papa; A. Di Chio; E. Barros; C. Mashaba; J. Wirth; A. Fammartino; C. Sautter; S. Conner; J. Rauscher; D. Stewart; L. Cattivelli

doi:10.1021/jf2022836

Metabolomics and food processing: From semolina to pasta

R. Beleggia, C. Platani, R. Papa, A. Di Chio, E. Barros, C. Mashaba, J. Wirth, A. Fammartino, C. Sautter, S. Conner, J. Rauscher, D. Stewart, L. Cattivelli

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Abstract

The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were observed between wholemeal and refined pasta samples, with the wholemeal pasta richer in many classes of compounds such as phytosterols, policosanols, unsaturated fatty acids, amino acids, carotenoids, minerals, and so on. Significant differences were also observed between samples of refined pasta apparently similar for the actual parameters used for the assessment of pasta quality. The results indicated that a number of metabolites undergo a transformation during the pasta-making process depending on the processing conditions adopted. The approach used in this work shows the high potential of metabolite profiling for food investigations with regard to process-related transformation, safety, and nutrition.

Original language	English
Pages (from-to)	9366-9377
Number of pages	12
Journal	Journal of Agricultural and Food Chemistry
Volume	59
Issue number	17
DOIs	https://doi.org/10.1021/jf2022836
Publication status	Published - 2011

Keywords

metabolomics
metabolic profiling
nutrition quality
pasta processing
PCA

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10.1021/jf2022836

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title = "Metabolomics and food processing: From semolina to pasta",

abstract = "The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were observed between wholemeal and refined pasta samples, with the wholemeal pasta richer in many classes of compounds such as phytosterols, policosanols, unsaturated fatty acids, amino acids, carotenoids, minerals, and so on. Significant differences were also observed between samples of refined pasta apparently similar for the actual parameters used for the assessment of pasta quality. The results indicated that a number of metabolites undergo a transformation during the pasta-making process depending on the processing conditions adopted. The approach used in this work shows the high potential of metabolite profiling for food investigations with regard to process-related transformation, safety, and nutrition.",

keywords = "metabolomics, metabolic profiling, nutrition quality, pasta processing, PCA",

author = "R. Beleggia and C. Platani and R. Papa and {Di Chio}, A. and E. Barros and C. Mashaba and J. Wirth and A. Fammartino and C. Sautter and S. Conner and J. Rauscher and D. Stewart and L. Cattivelli",

year = "2011",

doi = "10.1021/jf2022836",

language = "English",

volume = "59",

pages = "9366--9377",

journal = "Journal of Agricultural and Food Chemistry",

issn = "1520-5118",

publisher = "American Chemical Society",

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TY - JOUR

T1 - Metabolomics and food processing: From semolina to pasta

AU - Beleggia, R.

AU - Platani, C.

AU - Papa, R.

AU - Di Chio, A.

AU - Barros, E.

AU - Mashaba, C.

AU - Wirth, J.

AU - Fammartino, A.

AU - Sautter, C.

AU - Conner, S.

AU - Rauscher, J.

AU - Stewart, D.

AU - Cattivelli, L.

PY - 2011

Y1 - 2011

N2 - The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were observed between wholemeal and refined pasta samples, with the wholemeal pasta richer in many classes of compounds such as phytosterols, policosanols, unsaturated fatty acids, amino acids, carotenoids, minerals, and so on. Significant differences were also observed between samples of refined pasta apparently similar for the actual parameters used for the assessment of pasta quality. The results indicated that a number of metabolites undergo a transformation during the pasta-making process depending on the processing conditions adopted. The approach used in this work shows the high potential of metabolite profiling for food investigations with regard to process-related transformation, safety, and nutrition.

AB - The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were observed between wholemeal and refined pasta samples, with the wholemeal pasta richer in many classes of compounds such as phytosterols, policosanols, unsaturated fatty acids, amino acids, carotenoids, minerals, and so on. Significant differences were also observed between samples of refined pasta apparently similar for the actual parameters used for the assessment of pasta quality. The results indicated that a number of metabolites undergo a transformation during the pasta-making process depending on the processing conditions adopted. The approach used in this work shows the high potential of metabolite profiling for food investigations with regard to process-related transformation, safety, and nutrition.

KW - metabolomics

KW - metabolic profiling

KW - nutrition quality

KW - pasta processing

KW - PCA

U2 - 10.1021/jf2022836

DO - 10.1021/jf2022836

M3 - Article

C2 - 21812406

SN - 1520-5118

VL - 59

SP - 9366

EP - 9377

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 17

ER -

Metabolomics and food processing: From semolina to pasta

Abstract

Keywords

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