Antioxidant properties of commercial, regular- and whole-wheat spaghetti

Whole grains contain more vitamins, minerals, natural antioxidants and dietary fibre than regular, refined grain products. Therefore, consumption of whole grain products is associated with beneficial health effects. The present investigation evaluated the antioxidant properties of 10 samples of regular- and whole-wheat spaghetti that are commercially available. The methods employed were total phenolic content (TPC), 2,2-diphenyl-1-picryhydrazyl (DPPH) free radical scavenging activity, oxygen radical absorbance capacity (ORAC) and ferulic acid content by HPLC analysis. The effects of cooking on the antioxidant properties of spaghetti were also studied. Whole wheat spaghetti exhibited significantly higher levels of total phenolic content (1389 μg/g) than regular wheat spaghetti (865 μg/g); however, TPC in both regular and whole wheat spaghetti was 48–78% of the original content after cooking. There were no significant differences in ORAC values (34.3–100.4 μmol Trolox equivalents/g) or DPPH scavenging activity (1.0–2.3 μmol Trolox equivalents) among whole wheat and regular spaghetti. Whole wheat spaghetti (234 μg/g) had significantly higher content of ferulic acid than regular spaghetti (p < 0.05). TPC and ferulic acid content were found to be good indicators of the antioxidant capacity of spaghetti with both indices demonstrating the superiority of whole wheat over regular pasta products. The current findings on spaghetti add to the mounting evidence on the potential health benefits to be derived from consuming whole grain products.