Table 5.
Total phenolic compounds, expressed as mmol/kg of gallic acid (GA) equivalents, and antioxidant activity (radical scavenging activity on DPPH) of pasta containing fermented and native brewers’ spent grain: BSG-p, pasta containing native brewers’ spent grain (15% wt/wt in replacement of semolina); fBSG-p, pasta containing fermented brewers’ spent grain (15% wt/wt in replacement of semolina); W-p, pasta made with durum wheat semolina.
| Pasta Sample | Status | Total Phenolic Compounds (mmol/kg GA eq) |
Antioxidant Activity 1 (%) |
|---|---|---|---|
| BSG-p | Raw | 0.69 ± 0.04 d | 33 ± 2 e |
| Cooked *** | 0.70 ± 0.04 d | 26 ± 3 f | |
| Digested *** | 1.89 ± 0.08 b | 63 ± 2 b | |
| fBSG-p | Raw | 0.77 ± 0.05 d | 40 ± 2 d |
| Cooked *** | 0.85 ± 0.06 d | 35 ± 1 e | |
| Digested *** | 2.27 ± 0.06 a | 74 ± 3 a | |
| W-p | Raw | 0.45 ± 0.04 e | 23 ± 2 f |
| Cooked *** | 0.33 ± 0.02 e | 14 ± 2 g | |
| Digested *** | 1.46 ± 0.13 c | 57 ± 1 c |
1 The antioxidant activity was determined based on the scavenging activity towards DPPH radical after 10 min of reaction. The data are the means of three independent experiments ± standard deviations (n = 3). a–g Values in the same column with different superscript letters differ significantly (p < 0.05). *** Assays done on freeze-dried samples.