Antioxidant Properties of Four Commonly Consumed Popular Italian Dishes

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2019 Apr 24

PMID 31010111

Citations 5

Authors

Alessandra Durazzo

Massimo Lucarini

Antonello Santini

Emanuela Camilli

Paolo Gabrielli

Stefania Marconi

Silvia Lisciani

Altero Aguzzi

Loretta Gambelli

Ettore Novellino

Luisa Marletta

Affiliations

Soon will be listed here.

Abstract

Four popular dishes belonging to Italian cuisine and widely consumed in the country were experimentally prepared in a dedicated lab-kitchen following a validated and standardized protocol. This study provides their antioxidant properties evaluating the contribution of extractable and non-extractable bioactive compounds, and identifying the assessment of interactions between their natural active compounds and the food matrix. Ferric reducing antioxidant power (FRAP) values in aqueous-organic extract ranged from the highest antioxidant activity in (10.72 µmol/g d.m.) to that in (2.47 µmol/g d.m.); in residue, reached the highest value (73.83 µmol/g d.m.) following by that in (68.64 µmol/g d.m.). Total polyphenol content (TPC) ranged in aqueous-organic extracts between 36.50 and 64.28 mg/100 g d.m. and in residue from 425.84 to 1747.35 mg/100 g d.m. Our findings may contribute to the updating of the Italian Food Composition Database, by providing for the first time a value for the antioxidant properties. This could contribute to encourage the consumption of recipes rich in key nutrients and bioactive molecules. This information is useful and important for determining the association between diet and a healthy status.

Citing Articles

Food Composition Databases (FCDBs): A Bibliometric Analysis.

Yeung A Nutrients. 2023; 15(16).

PMID: 37630742 PMC: 10459793. DOI: 10.3390/nu15163548.

Deep-frying purple potato using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity.

Romano R, Aiello A, De Luca L, Pizzolongo F, Durazzo A, Lucarini M Heliyon. 2022; 8(5):e09337.

PMID: 35540937 PMC: 9079169. DOI: 10.1016/j.heliyon.2022.e09337.

Food Composition and Dedicated Databases: Key Tools for Human Health and Public Nutrition.

Durazzo A, Lucarini M Nutrients. 2021; 13(11).

PMID: 34836257 PMC: 8620064. DOI: 10.3390/nu13114003.

Ultrasound-Assisted Encapsulation of Sacha Inchi ( Linneo.) Oil in Alginate-Chitosan Nanoparticles.

Elgegren M, Kim S, Cordova D, Silva C, Noro J, Cavaco-Paulo A Polymers (Basel). 2019; 11(8).

PMID: 31357570 PMC: 6723186. DOI: 10.3390/polym11081245.

Extractable and Non-Extractable Antioxidants.

Durazzo A, Lucarini M Molecules. 2019; 24(10).

PMID: 31137464 PMC: 6572152. DOI: 10.3390/molecules24101933.

References

Pulido R, Bravo L, Saura-Calixto F . Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J Agric Food Chem. 2000; 48(8):3396-402. DOI: 10.1021/jf9913458. View

Schlesier K, Harwat M, Bohm V, Bitsch R . Assessment of antioxidant activity by using different in vitro methods. Free Radic Res. 2002; 36(2):177-87. DOI: 10.1080/10715760290006411. View

Ribeiro P, Morais T, Colugnati F, Sigulem D . [Food composition tables: laboratory comparative analysis]. Rev Saude Publica. 2003; 37(2):216-25. DOI: 10.1590/s0034-89102003000200009. View

Pinelo M, Manzocco L, Nunez M, Nicoli M . Interaction among phenols in food fortification: negative synergism on antioxidant capacity. J Agric Food Chem. 2004; 52(5):1177-80. DOI: 10.1021/jf0350515. View

Prior R, Wu X, Schaich K . Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agric Food Chem. 2005; 53(10):4290-302. DOI: 10.1021/jf0502698. View

Jacobs Jr D, Tapsell L . Food, not nutrients, is the fundamental unit in nutrition. Nutr Rev. 2007; 65(10):439-50. DOI: 10.1111/j.1753-4887.2007.tb00269.x. View

Amarowicz R, Carle R, Dongowski G, Durazzo A, Galensa R, Kammerer D . Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods. Mol Nutr Food Res. 2008; 53 Suppl 2:S151-83. DOI: 10.1002/mnfr.200700486. View

DEvoli L, Salvatore P, Lucarini M, Nicoli S, Aguzzi A, Gabrielli P . Nutritional value of traditional Italian meat-based dishes: influence of cooking methods and recipe formulation. Int J Food Sci Nutr. 2008; 60 Suppl 5:38-49. DOI: 10.1080/09637480802322103. View

Leclercq C, Arcella D, Piccinelli R, Sette S, Donne C, Turrini A . The Italian National Food Consumption Survey INRAN-SCAI 2005-06: main results in terms of food consumption. Public Health Nutr. 2009; 12(12):2504-32. DOI: 10.1017/S1368980009005035. View

10.

Ramdath D, Hilaire D, Brambilla A, Sharma S . Nutritional composition of commonly consumed composite dishes in Trinidad. Int J Food Sci Nutr. 2010; 62(1):34-46. DOI: 10.3109/09637486.2010.504660. View

11.

Kiely M, Black L, Plumb J, Kroon P, Hollman P, Larsen J . EuroFIR eBASIS: application for health claims submissions and evaluations. Eur J Clin Nutr. 2010; 64 Suppl 3:S101-7. DOI: 10.1038/ejcn.2010.219. View

12.

Elmadfa I, Meyer A . Importance of food composition data to nutrition and public health. Eur J Clin Nutr. 2010; 64 Suppl 3:S4-7. DOI: 10.1038/ejcn.2010.202. View

13.

Perez-Jimenez J, Torres J . Analysis of nonextractable phenolic compounds in foods: the current state of the art. J Agric Food Chem. 2011; 59(24):12713-24. DOI: 10.1021/jf203372w. View

14.

Faller A, Fialho E, Liu R . Cellular antioxidant activity of feijoada whole meal coupled with an in vitro digestion. J Agric Food Chem. 2012; 60(19):4826-32. DOI: 10.1021/jf300602w. View

15.

Durazzo A, Turfani V, Azzini E, Maiani G, Carcea M . Phenols, lignans and antioxidant properties of legume and sweet chestnut flours. Food Chem. 2013; 140(4):666-71. DOI: 10.1016/j.foodchem.2012.09.062. View

16.

Santini A, Novellino E, Armini V, Ritieni A . State of the art of Ready-to-Use Therapeutic Food: a tool for nutraceuticals addition to foodstuff. Food Chem. 2013; 140(4):843-9. DOI: 10.1016/j.foodchem.2012.10.098. View

17.

Costa H, Albuquerque T, Sanches-Silva A, Vasilopoulou E, Trichopoulou A, DAntuono L . New nutritional composition data on selected traditional foods consumed in Black Sea Area countries. J Sci Food Agric. 2013; 93(14):3524-34. DOI: 10.1002/jsfa.6192. View

18.

Perez-Jimenez J, Diaz-Rubio M, Saura-Calixto F . Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects. Nutr Res Rev. 2013; 26(2):118-29. DOI: 10.1017/S0954422413000097. View

19.

Koehnlein E, Bracht A, Nishida V, Peralta R . Total antioxidant capacity and phenolic content of the Brazilian diet: a real scenario. Int J Food Sci Nutr. 2014; 65(3):293-8. DOI: 10.3109/09637486.2013.879285. View

20.

Durazzo A, Turfani V, Narducci V, Azzini E, Maiani G, Carcea M . Nutritional characterisation and bioactive components of commercial carobs flours. Food Chem. 2014; 153:109-13. DOI: 10.1016/j.foodchem.2013.12.045. View