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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]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 139142693
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity.
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  Data: <searchLink fieldCode="DE" term="%22Emmer+wheat%22">Emmer wheat</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidant+analysis%22">Antioxidant analysis</searchLink><br /><searchLink fieldCode="DE" term="%22Food+fermentation%22">Food fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Fermentation%22">Fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Nuclear+magnetic+resonance%22">Nuclear magnetic resonance</searchLink><br /><searchLink fieldCode="DE" term="%22Erythrocytes%22">Erythrocytes</searchLink><br /><searchLink fieldCode="DE" term="%22Organic+acids%22">Organic acids</searchLink><br /><searchLink fieldCode="DE" term="%22Nuclear+magnetic+resonance+spectroscopy%22">Nuclear magnetic resonance spectroscopy</searchLink>
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  Data: <searchLink fieldCode="DE" term="%22Tuscany+%28Italy%29%22">Tuscany (Italy)</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodchem.2019.125510
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Emmer wheat
        Type: general
      – SubjectFull: Antioxidant analysis
        Type: general
      – SubjectFull: Food fermentation
        Type: general
      – SubjectFull: Fermentation
        Type: general
      – SubjectFull: Nuclear magnetic resonance
        Type: general
      – SubjectFull: Erythrocytes
        Type: general
      – SubjectFull: Organic acids
        Type: general
      – SubjectFull: Nuclear magnetic resonance spectroscopy
        Type: general
      – SubjectFull: Tuscany (Italy)
        Type: general
    Titles:
      – TitleFull: The effect of sourdough fermentation on Triticum dicoccum from Garfagnana: 1H NMR characterization and analysis of the antioxidant activity.
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            NameFull: Colosimo, Raffaele
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            NameFull: Gabriele, Morena
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            NameFull: Cifelli, Mario
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            NameFull: Longo, Vincenzo
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            – D: 01
              M: 02
              Text: Feb2020
              Type: published
              Y: 2020
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              Value: 03088146
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              Value: 305
          Titles:
            – TitleFull: Food Chemistry
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