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.
authors.affiliation: CRA-Cereal Research Centre, S.S. 16 Km 675, 71122 Foggia, Italy. romina.beleggia@entecra.it
authors.forename: Romina
authors.initials: R
authors.lastname: Beleggia
authors.forename: Cristiano
authors.initials: C
authors.lastname: Platani
authors.forename: Roberto
authors.initials: R
authors.lastname: Papa
authors.forename: Annagrazia
authors.initials: A
authors.lastname: Di Chio
authors.forename: Eugenia
authors.initials: E
authors.lastname: Barros
authors.forename: Charlotte
authors.initials: C
authors.lastname: Mashaba
authors.forename: Judith
authors.initials: J
authors.lastname: Wirth
authors.forename: Alessandro
authors.initials: A
authors.lastname: Fammartino
authors.forename: Christof
authors.initials: C
authors.lastname: Sautter
authors.forename: Sean
authors.initials: S
authors.lastname: Conner
authors.forename: Johannes
authors.initials: J
authors.lastname: Rauscher
authors.forename: Derek
authors.initials: D
authors.lastname: Stewart
authors.forename: Luigi
authors.initials: L
authors.lastname: Cattivelli
mesh_terms: D000596:Amino Acids / Q000032:analysis; D002338:Carotenoids / Q000032:analysis; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005433:Flour; D005511:Food Handling / Q000379:methods*; D055432:Metabolomics; D008903:Minerals / Q000032:analysis; D010840:Phytosterols / Q000032:analysis
chemical_list: D000596:Amino Acids; D005231:Fatty Acids, Unsaturated; D008903:Minerals; D010840:Phytosterols; D002338:Carotenoids