title: Effect of fortification with parsley (Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta.
abstract: This study examines the nutraceutical (phenolics content, antioxidant activity, biological activity) and nutritional potential (starch and protein digestibility) of wheat pasta supplemented with 1-4% of powdered parsley leaves. Compared to the control, the potentially bioaccessible fraction of pasta fortified with 4% parsley leaves was characterized by 67% increased phenolics content, a 146% higher antiradical ability and 220% additional reducing power. Elevation of these parameters in fortified pasta was accompanied by an augmentation of its antiproliferative effect on carcinoma cells, which confirms their biological relevance. Supplementation of pasta had no significant effect on starch digestibility, while negatively affecting protein digestibility (a reduction by about 20% for pasta with a 4% supplement). Electrophoretic and chromatographic analyses indicated the presence of phenolic interactions with proteins and/or digestive enzymes. Fortification improved the nutraceutical and nutritional potential of the studied pasta; however, the final effect is made by many factors, including phenolics-food matrix interactions.
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland. Electronic address: seczyklukasz@gmail.com.
authors.forename: Łukasz
authors.initials: Ł
authors.lastname: Sęczyk
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
authors.forename: Michał
authors.initials: M
authors.lastname: Świeca
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
authors.forename: Urszula
authors.initials: U
authors.lastname: Gawlik-Dziki
authors.affiliation: Department of Cell Biology, Jagiellonian University, Gronostajowa Str. 7, 30-387 Cracow, Poland.
authors.forename: Marcin
authors.initials: M
authors.lastname: Luty
authors.affiliation: Department of Cell Biology, Jagiellonian University, Gronostajowa Str. 7, 30-387 Cracow, Poland.
authors.forename: Jarosław
authors.initials: J
authors.lastname: Czyż
mesh_terms: D019587:Dietary Supplements; D005527:Food, Fortified; D006801:Humans; D009753:Nutritive Value; D028528:Petroselinum / Q000737:chemistry; D010636:Phenols / Q000032:analysis; D018515:Plant Leaves / Q000737:chemistry; D014908:Triticum / Q000737:chemistry
chemical_list: D010636:Phenols
keywords: Antioxidant activity; Antiproliferative activity; Fortification; Nutrients digestibility; Parsley; Wheat pasta