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Total polyphenol content of barley enriched pasta

Introduction and objective: In the past few decades increased prevalence of diabetes, cardiovascular diseases, cancer and obesity has raised public awareness related to diets rich in antioxidants and polyphenols. Polyphenols have various biological functions, such as antioxidant, anti-inflammatory and anti-cancer activities that can protect the human body, which is constantly exposed to free radicals present externally, as well as produced internally. The aim of the study was production of polyphenol enriched pasta, and investigation of the drying temperature influence on the total polyphenol content. Methods: Pasta was produced on single screw extruder and laboratory minipress by replacing durum semolina with 10-50% of barley flour. Pasta made from durum semolina served as a control sample. Pasta was dried on three temperature regimes (50, 70 and 90 ˚C). Total polyphenol content (TPC) was determined by Folin-Ciocalteu method. Results: Drying temperature influenced TPC content of the pasta samples. Highest TPC values were obtained in samples dried on the highest temperature. Barley flour addition increased TPC content proportionally to barley addition. Conclusion: Total polyphenol content was increased proportionally to increase of drying temperature and barley flour addition. Barley flour is good raw material for the production of polyphenol enriched pasta dried on different temperature regimes.

total polyphenol ; antioxidant activity ; barley ; pasta

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