actapol.net pISSN 1644-0730 eISSN 1889-9594 DOI: 10.17306/J.AFS.2015.1.3
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Pasta is one of the most popular staple food in many
countries. Due to a high content of complex carbohydrates
it is a valuable source of energy in the human
diet. Additionally, pasta is very versatile food, easy
to prepare and has a relatively long shelf life. This
product is also considered as an effective carrier of
prohealthy ingredients in food fortifi cation (Borneo
and Aguirre, 2008; Boroski et al., 2011).
Parsley (Petroselinum crispum Mill.) is a widely
consumed culinary herb due to its characteristic taste
and aroma. Fresh and/or dried parsley leaves are
used as condiment, garnish, and flavoring ingredients
CHANGES OF ANTIOXIDANT POTENTIAL OF PASTA FORTIFIED
WITH PARSLEY (PETROSELINUM CRISPUM MILL.) LEAVES
IN THE LIGHT OF PROTEIN-PHENOLICS INTERACTIONS
Łukasz Sęczyk, Michał Świeca, Urszula Gawlik-Dziki
Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin
Skromna 8, 20–704 Lublin, Poland
Background. Pasta is considered as an effective carrier of prohealth ingredients in food fortifi cation. The aim
of this study was to examine the changes of antioxidant potential of wheat pasta affected by fortifi cation with
powdered parsley leaves. A special attention was paid to effectiveness of fortifi cation in the light of proteinphenolic
Material and methods. To improve antioxidant activity of pasta, part of wheat fl our was replaced with
powdered parsley leaves from 1% to 4% (w/w). The total phenolics content was determined with Folin-
-Ciocalteau reagent. Antioxidant capacity was evaluated using in vitro assays – abilities to scavenge free
radicals (ABTS) and to reduce iron (III) (FRAP). Predicted phenolic contents and antioxidant activity were
calculated. To determine the protein-phenolics interactions SE-HPLC and SDS-PAGE techniques were used.
Results. Fortifi cation of pasta had a positive effect on its phenolic contents and antioxidant properties.
The highest phenolics level and antioxidant activity of pasta were obtained by supplementation with 4% of
parsley leaves. However, in most cases experimental values were signifi cantly lower than those predicted.
The protein profi les obtained after SDS-PAGE differed signifi cantly among control and enriched pasta. Furthermore,
the addition of parsley leaves to pasta resulted in increase of peaks areas obtained by SE-HPLC.
Results indicate the occurrence of the protein-phenolics interactions in fortifi ed pasta.
Conclusion. Overall, the effectiveness of fortifi cation and consequently biological effect is limited by many
factors including interactions between phenolics and pasta proteins. In the light of this results the study of
potential interaction of bioactive supplements with food matrix should be taken into account during designing
new functional food products.
Key words: antioxidant activity, parsley, protein-phenolic interactions, food fortifi cation