Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin
In recent years, food industries have produced a large volume of waste, which is an ecological and economic problem. Fruit and vegetable by-products can also be promising sources of functional compounds, with documented pro-health potential. The goal of the study was to evaluate the impact of the ad...
Main Authors: | , , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-11-01
|
Series: | Applied Sciences |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3417/10/22/8164 |
id |
doaj-5676a36288574c4f9f46538c2e212a6e |
---|---|
record_format |
Article |
spelling |
doaj-5676a36288574c4f9f46538c2e212a6e2020-11-25T04:10:34ZengMDPI AGApplied Sciences2076-34172020-11-01108164816410.3390/app10228164Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion SkinMonika Michalak-Majewska0Urszula Złotek1Urszula Szymanowska2Dominik Szwajgier3Piotr Stanikowski4Małgorzata Matysek5Aldona Sobota6Department of Plant Food Technology and Gastronomy, Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, PolandDepartment of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, PolandDepartment of Biotechnology, Human Nutrition and Food Commodity Science, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, PolandDepartment of Plant Food Technology and Gastronomy, Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, PolandDepartment of Animal Anatomy and Histology, University of Life Sciences, Akademicka Str. 12, 20-0330 Lublin, PolandDepartment of Plant Food Technology and Gastronomy, Division of Engineering and Cereals Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, PolandIn recent years, food industries have produced a large volume of waste, which is an ecological and economic problem. Fruit and vegetable by-products can also be promising sources of functional compounds, with documented pro-health potential. The goal of the study was to evaluate the impact of the addition of various concentrations of onion skin powder on the antioxidant and anti-inflammatory properties associated with changes in the quercetin content in uncooked and cooked pastas. The total contents of phenolic acids, quercetin, and antioxidant activity were determined. The anti-inflammatory activity was demonstrated by inhibitory effects on lipoxygenase (LOX) in vitro activity. Dry onion skin is the source of quercetin in analyzed pastas. The concentrations of these compounds gradually and significantly increased with increases in the vegetable component in fortified pastas. Additionally, a positive correlation between the content of phenolic compounds and antioxidant activity of pastas fortified with onion skin powder was noted. The process of cooking caused enhancement in the antioxidant and anti-inflammatory potential. These qualities of pastas resulted from the presence of dry onion skin with high pro-health activities. Fortification of pasta with onion skin powder could be a starting point to benefit onion industrial by-products and produce new healthy food products.https://www.mdpi.com/2076-3417/10/22/8164fortified pastaonion skinantioxidant activityanti-inflammatory activityquercetin |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Monika Michalak-Majewska Urszula Złotek Urszula Szymanowska Dominik Szwajgier Piotr Stanikowski Małgorzata Matysek Aldona Sobota |
spellingShingle |
Monika Michalak-Majewska Urszula Złotek Urszula Szymanowska Dominik Szwajgier Piotr Stanikowski Małgorzata Matysek Aldona Sobota Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin Applied Sciences fortified pasta onion skin antioxidant activity anti-inflammatory activity quercetin |
author_facet |
Monika Michalak-Majewska Urszula Złotek Urszula Szymanowska Dominik Szwajgier Piotr Stanikowski Małgorzata Matysek Aldona Sobota |
author_sort |
Monika Michalak-Majewska |
title |
Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin |
title_short |
Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin |
title_full |
Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin |
title_fullStr |
Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin |
title_full_unstemmed |
Antioxidant and Potentially Anti-Inflammatory Properties in Pasta Fortified with Onion Skin |
title_sort |
antioxidant and potentially anti-inflammatory properties in pasta fortified with onion skin |
publisher |
MDPI AG |
series |
Applied Sciences |
issn |
2076-3417 |
publishDate |
2020-11-01 |
description |
In recent years, food industries have produced a large volume of waste, which is an ecological and economic problem. Fruit and vegetable by-products can also be promising sources of functional compounds, with documented pro-health potential. The goal of the study was to evaluate the impact of the addition of various concentrations of onion skin powder on the antioxidant and anti-inflammatory properties associated with changes in the quercetin content in uncooked and cooked pastas. The total contents of phenolic acids, quercetin, and antioxidant activity were determined. The anti-inflammatory activity was demonstrated by inhibitory effects on lipoxygenase (LOX) in vitro activity. Dry onion skin is the source of quercetin in analyzed pastas. The concentrations of these compounds gradually and significantly increased with increases in the vegetable component in fortified pastas. Additionally, a positive correlation between the content of phenolic compounds and antioxidant activity of pastas fortified with onion skin powder was noted. The process of cooking caused enhancement in the antioxidant and anti-inflammatory potential. These qualities of pastas resulted from the presence of dry onion skin with high pro-health activities. Fortification of pasta with onion skin powder could be a starting point to benefit onion industrial by-products and produce new healthy food products. |
topic |
fortified pasta onion skin antioxidant activity anti-inflammatory activity quercetin |
url |
https://www.mdpi.com/2076-3417/10/22/8164 |
work_keys_str_mv |
AT monikamichalakmajewska antioxidantandpotentiallyantiinflammatorypropertiesinpastafortifiedwithonionskin AT urszulazłotek antioxidantandpotentiallyantiinflammatorypropertiesinpastafortifiedwithonionskin AT urszulaszymanowska antioxidantandpotentiallyantiinflammatorypropertiesinpastafortifiedwithonionskin AT dominikszwajgier antioxidantandpotentiallyantiinflammatorypropertiesinpastafortifiedwithonionskin AT piotrstanikowski antioxidantandpotentiallyantiinflammatorypropertiesinpastafortifiedwithonionskin AT małgorzatamatysek antioxidantandpotentiallyantiinflammatorypropertiesinpastafortifiedwithonionskin AT aldonasobota antioxidantandpotentiallyantiinflammatorypropertiesinpastafortifiedwithonionskin |
_version_ |
1724420072368242688 |