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

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Summary

Pigmented cereals like rice and corn are rich in antioxidants. These compounds may help reduce inflammation in celiac disease (CD) patients, offering potential for gluten-free product development.

Keywords:
celiac diseasein vitro antioxidant activityphenolic compoundspigmented cereals

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Area of Science:

  • Nutritional Science
  • Food Chemistry
  • Immunology

Background:

  • Celiac disease (CD) is an autoimmune disorder requiring a strict gluten-free diet (GFD).
  • Even on a GFD, intestinal inflammation and oxidative stress may persist in celiac patients.
  • Dietary phenolic compounds possess antioxidant properties that could mitigate inflammation.

Purpose of the Study:

  • To analyze the phenolic content and antioxidant capacity of Italian pigmented cereals (rice and corn).
  • To explore the potential of these cereals as functional ingredients for celiac disease management.

Main Methods:

  • Phenolic profiling and antioxidant activity assessed using in vitro assays.
  • Techniques included Folin-Ciocalteu, pH differential method, DPPH, TEAC assays.
  • High-Performance Thin Layer Chromatography (HPTLC) was employed for detailed analysis.

Main Results:

  • Pigmented rice and corn varieties demonstrated significant phenolic compound and anthocyanin content.
  • These cereals exhibited high antioxidant activity.
  • Results indicate their potential as valuable sources of bioactive compounds.

Conclusions:

  • Pigmented cereals are rich sources of antioxidants and anthocyanins.
  • They hold promise as beneficial ingredients for gluten-free food formulations.
  • Further research could explore their role in managing celiac disease-related inflammation.