"In this study, the effect of breadmaking on the stability of some bioactive molecules such as carotenoids and phenolic compounds was evaluated on three durum wheat semolina samples and bread thereof. Carotenoids and phenolic compounds were detected by means of spectrophotometric and chromatographic (RP-HPLC) methods in all samples under analysis. Moreover, two Caco-2 cell monolayer cultures, one of them previously treated with AAPH (2,2’-azobis-(2-amidinopropane) dihydrochloride) to induce oxidative stress, were used to test the antioxidant activity of phenolic compounds extracted from one bread sample. The cell integrity was detected by measuring the transepithelial electrical resistance (TEER) across the cell monolayer and by checking the ultrastructural features by means of Scanning Electron Microscopy (SEM). The in-vitro study showed that a phenolic content up to 10 μg\/ml has an antioxidant effect even on a damaged epithelial tissue."
Relazione tra processo di panificazione del frumento duro e contenuto di antiossidanti
2013-01-01
Abstract
"In this study, the effect of breadmaking on the stability of some bioactive molecules such as carotenoids and phenolic compounds was evaluated on three durum wheat semolina samples and bread thereof. Carotenoids and phenolic compounds were detected by means of spectrophotometric and chromatographic (RP-HPLC) methods in all samples under analysis. Moreover, two Caco-2 cell monolayer cultures, one of them previously treated with AAPH (2,2’-azobis-(2-amidinopropane) dihydrochloride) to induce oxidative stress, were used to test the antioxidant activity of phenolic compounds extracted from one bread sample. The cell integrity was detected by measuring the transepithelial electrical resistance (TEER) across the cell monolayer and by checking the ultrastructural features by means of Scanning Electron Microscopy (SEM). The in-vitro study showed that a phenolic content up to 10 μg\/ml has an antioxidant effect even on a damaged epithelial tissue."I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
