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

    Research output: Contribution to journalArticle

    40 Citations (Scopus)

    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 languageEnglish
    Pages (from-to)9366-9377
    Number of pages12
    JournalJournal of Agricultural and Food Chemistry
    Volume59
    Issue number17
    DOIs
    Publication statusPublished - 2011

    Keywords

    • metabolomics
    • metabolic profiling
    • nutrition quality
    • pasta processing
    • PCA

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