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Your search keyword '"DI MICELI, G."' showing total 3 results
Start Over Author "DI MICELI, G." Journal food chemistry
3 results on '"DI MICELI, G."'

1. Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach

Author

Michela Alfarano, Maura N. Laus, Donato Pastore, Mario Soccio, Antonella Pasqualone, Giuseppe Di Miceli, Marcello Salvatore Lenucci, Laus, M., Soccio, M., Alfarano, M., Pasqualone, A., Lenucci, M., Di Miceli, G., Pastore, D., Laus, Maura N., Soccio, Mario, Alfarano, Michela, Pasqualone, Antonella, Lenucci, Marcello Salvatore, Di Miceli, Giuseppe, and Pastore, Donato

Subjects
Adult, Male, Serum, Antioxidant, medicine.medical_treatment, Peroxide, Antioxidants, Analytical Chemistry, chemistry.chemical_compound, Young Adult, 0404 agricultural biotechnology, Phenols, medicine, Humans, Food science, Oleoresin, Carotenoid, Triticum, chemistry.chemical_classification, ABTS, Bran, Plant Extracts, TEAC, Medicine (all), Human serum, food and beverages, Reproducibility of Results, 04 agricultural and veterinary sciences, General Medicine, Oxidants, 040401 food science, Carotenoids, Durum wheat antioxidant, LOX-FL, Settore AGR/02 - Agronomia E Coltivazioni Erbacee, Functional pasta, chemistry, Biochemistry, Dietary Supplements, ORAC, Female, Trolox, Lisosan G, Oxidation-Reduction, Food Science
Abstract

Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/ Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide Level ratio, assessed here for the first time. In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with either lipophilic (tocochromanols, carotenoids) or hydrophilic/phenolic antioxidants extracted from durum wheat bran, were studied. Notably, BO pasta was able to improve significantly (+65%) serum AOB during four hours after intake similarly to Lisosan G, a wheat antioxidant-rich dietary supplement. Contrarily, BW pasta had oxidative effect on serum so as conventional pasta and glucose, thus suggesting greater effectiveness of lipophilic than hydrophilic/phenolic antioxidants under our experimental conditions. Interestingly, no clear differences between the two pastas were observed, when AC measurements of either serum after pasta intake or pasta extracts by in vitro assays were considered, thus strengthening effectiveness and reliability of AOB approach.

Published
2016

2. Different effectiveness of two pastas supplemented with either lipophilic or hydrophilic/phenolic antioxidants in affecting serum as evaluated by the novel Antioxidant/Oxidant Balance approach.

Author

Laus MN, Soccio M, Alfarano M, Pasqualone A, Lenucci MS, Di Miceli G, and Pastore D

Subjects
Adult, Antioxidants chemistry, Carotenoids, Dietary Supplements, Female, Humans, Male, Oxidation-Reduction, Plant Extracts chemistry, Reproducibility of Results, Young Adult, Antioxidants analysis, Oxidants chemistry, Phenols analysis, Serum chemistry, Triticum chemistry
Abstract

Effectiveness in improving serum antioxidant status of two functional pastas was evaluated by the novel Antioxidant/Oxidant Balance (AOB) parameter, calculated as Antioxidant Capacity (AC)/Peroxide Level ratio, assessed here for the first time. In particular, Bran Oleoresin (BO) and Bran Water (BW) pastas, enriched respectively with either lipophilic (tocochromanols, carotenoids) or hydrophilic/phenolic antioxidants extracted from durum wheat bran, were studied. Notably, BO pasta was able to improve significantly (+65%) serum AOB during four hours after intake similarly to Lisosan G, a wheat antioxidant-rich dietary supplement. Contrarily, BW pasta had oxidative effect on serum so as conventional pasta and glucose, thus suggesting greater effectiveness of lipophilic than hydrophilic/phenolic antioxidants under our experimental conditions. Interestingly, no clear differences between the two pastas were observed, when AC measurements of either serum after pasta intake or pasta extracts by in vitro assays were considered, thus strengthening effectiveness and reliability of AOB approach., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Published
2017
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3. Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound.

Author

Pasqualone A, Gambacorta G, Summo C, Caponio F, Di Miceli G, Flagella Z, Marrese PP, Piro G, Perrotta C, De Bellis L, and Lenucci MS

Subjects
Antioxidants analysis, Carotenoids analysis, Glutens analysis, Plant Extracts, Smell, Starch analysis, Taste, Food, Fortified analysis, Solanum lycopersicum chemistry, Triticum chemistry
Abstract

A study was carried out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and supercritical CO2, respectively, or a powdery lyophilized tomato matrix (LT). The bioactive compounds, hydrophilic and lipophilic antioxidant activity (HAA and LAA) in vitro, were evaluated. BW supplementation did not improve antioxidant activity, whilst LT pasta showed unconventional taste and odor. BO pasta had good levels of tocochromanols (2551μg/100g pasta f.w.) and carotenoids (40.2μg/100g pasta f.w.), and the highest HAA and LAA. The oleoresin altered starch swelling and gluten network, as evidenced by scanning electron microscopy, therefore BO pasta had structural characteristics poor compared with the control (4.8% vs. 3.2% cooking loss), although this difference did not affect significantly overall sensory judgment (74 vs. 79 for BO and control, respectively). BO supplementation was most effective for increasing antioxidant activity without jeopardizing pasta quality., (Copyright © 2016 Elsevier Ltd. All rights reserved.)

Published
2016
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