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The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity.

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Title: The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity.
Authors: Colosimo, Raffaele1,2 (AUTHOR), Gabriele, Morena1 (AUTHOR), Cifelli, Mario2 (AUTHOR), Longo, Vincenzo1 (AUTHOR), Domenici, Valentina1,2 (AUTHOR) valentina.domenici@unipi.it, Pucci, Laura1 (AUTHOR)
Source: Food Chemistry. Feb2020, Vol. 305, pN.PAG-N.PAG. 1p.
Subjects: Emmer wheat, Antioxidant analysis, Food fermentation, Fermentation, Nuclear magnetic resonance, Erythrocytes, Organic acids, Nuclear magnetic resonance spectroscopy
Geographic Terms: Tuscany (Italy)
Abstract: The fermentation of Triticum dicoccum with sourdough enhances the nutritional aspects of the final product by the enrichment of several compounds with potential medical and biological activity, hence, could improve the health of consumers. This study analyzed the chemical composition of fermented spelt flour from Garfagnana (Province of Lucca, Tuscany) by 1H Nuclear Magnetic Resonance (1H NMR) spectroscopy and its in vitro antioxidant properties by FRAP and DPPH tests. Beyond this, the ex vivo CAA-RBC assay determined the cellular antioxidant activity on human erythrocytes under oxidative condition. Carbohydrate reduction was observed, while amino acids, organic acids and aromatic compounds with potential antioxidant activity increased during the fermentation time. Moreover, both in vitro and ex vivo outcomes showed an improved antioxidant profile. As a possible industrial application, the fermentation process adopted in this research could be reproduced on a large scale for the commercialization of the products by the food industry. • The chemical composition of fermented spelt flour was studied by 1H NMR spectroscopy. • Bioactive compounds were identified and quantified at different fermentation times. • In vitro and ex vivo assays showed a significant raise in total polyphenols. • A good antioxidant capacity was detected by FRAP and DPPH assays. • CAA-RBC showed an increased antioxidant activity during the fermentation time. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:The fermentation of Triticum dicoccum with sourdough enhances the nutritional aspects of the final product by the enrichment of several compounds with potential medical and biological activity, hence, could improve the health of consumers. This study analyzed the chemical composition of fermented spelt flour from Garfagnana (Province of Lucca, Tuscany) by 1H Nuclear Magnetic Resonance (1H NMR) spectroscopy and its in vitro antioxidant properties by FRAP and DPPH tests. Beyond this, the ex vivo CAA-RBC assay determined the cellular antioxidant activity on human erythrocytes under oxidative condition. Carbohydrate reduction was observed, while amino acids, organic acids and aromatic compounds with potential antioxidant activity increased during the fermentation time. Moreover, both in vitro and ex vivo outcomes showed an improved antioxidant profile. As a possible industrial application, the fermentation process adopted in this research could be reproduced on a large scale for the commercialization of the products by the food industry. • The chemical composition of fermented spelt flour was studied by 1H NMR spectroscopy. • Bioactive compounds were identified and quantified at different fermentation times. • In vitro and ex vivo assays showed a significant raise in total polyphenols. • A good antioxidant capacity was detected by FRAP and DPPH assays. • CAA-RBC showed an increased antioxidant activity during the fermentation time. [ABSTRACT FROM AUTHOR]
ISSN:03088146
DOI:10.1016/j.foodchem.2019.125510