In recent years, the enhancement of common gluten-free (GF) cereal-based foods with ingredients rich in phytochemicals such as polyphenols (PP) is gaining interest. However, the comprehensive screening of PP is complex due to their chemical diversity, as well as because many of them are found at low concentration levels, as conjugated forms, and because they do undergo transformation by the colonic microflora. With this aim, the high-resolution mass spectrometry based metabolomics profiling may provide more inclusive information concerning the identification, quantification and dynamics of PP in complex matrices. This mini-review is focused on the potential of metabolomics in the untargeted evaluation of phenolic profile and bioaccessibility in GF cereal-based food products.

Rocchetti, G., Giuberti, G., Lucini, L., Gluten-free cereal-based food products: the potential of metabolomics to investigate changes in phenolics profile and their in vitro bioaccessibility, <<CURRENT OPINION IN FOOD SCIENCE>>, 2018; 22 (22): 1-8. [doi:10.1016/j.cofs.2017.10.007] [http://hdl.handle.net/10807/114642]

Gluten-free cereal-based food products: the potential of metabolomics to investigate changes in phenolics profile and their in vitro bioaccessibility

Rocchetti, Gabriele
;
Giuberti, Gianluca;Lucini, Luigi
2018

Abstract

In recent years, the enhancement of common gluten-free (GF) cereal-based foods with ingredients rich in phytochemicals such as polyphenols (PP) is gaining interest. However, the comprehensive screening of PP is complex due to their chemical diversity, as well as because many of them are found at low concentration levels, as conjugated forms, and because they do undergo transformation by the colonic microflora. With this aim, the high-resolution mass spectrometry based metabolomics profiling may provide more inclusive information concerning the identification, quantification and dynamics of PP in complex matrices. This mini-review is focused on the potential of metabolomics in the untargeted evaluation of phenolic profile and bioaccessibility in GF cereal-based food products.
2018
Inglese
Rocchetti, G., Giuberti, G., Lucini, L., Gluten-free cereal-based food products: the potential of metabolomics to investigate changes in phenolics profile and their in vitro bioaccessibility, <<CURRENT OPINION IN FOOD SCIENCE>>, 2018; 22 (22): 1-8. [doi:10.1016/j.cofs.2017.10.007] [http://hdl.handle.net/10807/114642]
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/114642
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 35
  • ???jsp.display-item.citation.isi??? 35
social impact