Antioxidant compounds in durum wheat: study of genetic, environmental and technological influencing factors for the development of pasta with high nutritional and healthy potential

Aim of the research activity performed during the PhD was to investigate the effects of genetic, environmental (crop year and growing area) and technological factors (both traditional and innovative) on the occurrence of antioxidant compounds and on the total antioxidant activity in durum wheat and pasta. The researches were mainly focused on the occurrence of phenolic acids (PAs), analyzed by RP-HPLC on a semi-micro separation scale. PAs represent the most common form of phenolic compounds in durum wheat whole grain as soluble free, soluble conjugated and as insoluble bound forms acids. Total phenolic compounds, yellow colored pigments and total antioxidant capacity were also investigated. Results showed that crop year, genotype, growing area and their interactions significantly affected the content of antioxidant compounds and total antioxidant capacity of durum wheat, although to different extents. Regarding the technological processes, traditional milling and pasta-making negatively influence the content of antioxidant compounds and antioxidant activity, while innovative processes like the debranning appeared to be a valuable way for reaching the level representing the best compromise between nutritional, technological, sensory and hygienic-sanitary aspects. The last part of the research activity was devoted to develop durum wheat pasta with high nutritional, hygienic-sanitary and sensory quality by using durum wheat debranning, and to explore the bioavailability of phenolic compounds when the pasta samples were consumed. The development of innovative pasta obtained by using debranned products demonstrated that this process can be useful to preserve the occurrence of antioxidant compounds with a low impact on the technological quality and a relatively high bioavailability of phenolic compounds. In conclusion, the research activity performed during the PhD demonstrated that, besides environmental and genetic factors, innovative technological processes can be usefully applied to obtain high quality pasta which can help the consumers to increase their daily intake of fiber and many other bioactive compounds.