Celiac disease (CD) is an autoimmune disease. To date, the only universally recognized treatment for CD is the gluten-free diet (GFD). Despite the GFD, a state of inflammation and oxidative stress could remain at the intestinal level of celiac patients. Several components of the diet, such as phenolic compounds with known antioxidant properties, could play a protective role in the inflammatory state of patients with CD. The objective of this study was the characterization of the phenolic profile and the antioxidant capacity of pigmented cereals (rice and corn) from the Italian market and farms. Different in vitro methods were applied: Folin–Ciocalteu assay, pH differential method, DPPH assay, TEAC assay, and High-Performance Thin Layer Chromatography technique. According to the results, pigmented varieties are possible valuable sources of phenolic compounds and anthocyanins with high antioxidant activity. They could be used as alternative ingredients for the formulation of gluten-free products.

Phenolic Profile and In Vitro Antioxidant Activity of Different Corn and Rice Varieties / C. Bani, C.M. DI LORENZO, P.A. Restani, F. Mercogliano, F. Colombo. - In: PLANTS. - ISSN 2223-7747. - 12:3(2023), pp. 448.1-448.14. [10.3390/plants12030448]

Phenolic Profile and In Vitro Antioxidant Activity of Different Corn and Rice Varieties

C. Bani
Primo
;
C.M. DI LORENZO
Secondo
;
P.A. Restani;F. Mercogliano
Penultimo
;
F. Colombo
Ultimo
2023

Abstract

Celiac disease (CD) is an autoimmune disease. To date, the only universally recognized treatment for CD is the gluten-free diet (GFD). Despite the GFD, a state of inflammation and oxidative stress could remain at the intestinal level of celiac patients. Several components of the diet, such as phenolic compounds with known antioxidant properties, could play a protective role in the inflammatory state of patients with CD. The objective of this study was the characterization of the phenolic profile and the antioxidant capacity of pigmented cereals (rice and corn) from the Italian market and farms. Different in vitro methods were applied: Folin–Ciocalteu assay, pH differential method, DPPH assay, TEAC assay, and High-Performance Thin Layer Chromatography technique. According to the results, pigmented varieties are possible valuable sources of phenolic compounds and anthocyanins with high antioxidant activity. They could be used as alternative ingredients for the formulation of gluten-free products.
pigmented cereals; phenolic compounds; in vitro antioxidant activity; celiac disease
Settore CHIM/10 - Chimica degli Alimenti
   Naturally gluten free pigmented cereals to modulate the inflammatory status in CD
   ASSOCIAZIONE ITALIANA CELIACHIA APS
   004_FC_2019
2023
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/951580
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