PP110 - ANTIOXIDANT CAPACITY OF TRADITIONAL ABRUZZO RECIPES IN AN IN VITRO MODEL OF OXIDATIVE STRESS
PP110
ANTIOXIDANT CAPACITY OF TRADITIONAL ABRUZZO RECIPES IN AN IN VITRO MODEL OF OXIDATIVE STRESS
E. Corvaglia1,*, V. D'Antonio1, C. G. Bravo Trippetta1, D. Angelino1, M. Serafini1
1Department of Biosciences and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
Rationale: The study aimed to investigated whether Abruzzo traditional recipes, used as a model of real-life nutrition, could counteract oxidative stress, moving beyond a single food-based evaluation and exploring dietary patterns of potential interest in clinical nutrition.
Methods: The antioxidant activity of selected recipes from Abruzzo was evaluated in human colon mucosal cells (Caco-2), exposed to 2,2′-azobis(2-amidinopropane) dihydrochloride (ABAP) to induce oxidative stress, using the fluorescent probe 2′,7′-dichlorofluorescein (DCF). Aqueous extracts were prepared from traditional recipes from Abruzzo, selected as representative samples of the regional gastronomic heritage, and tested. In addition, ferric reducing antioxidant power (FRAP), total phenolic content (TPC), and sulfhydryl group quantification were evaluated and correlated with DCF assay. Nutritional composition was assessed for energy, macronutrients, and selected micronutrient. Data were analyzed by one-way ANOVA and linear regression (p<0.05).
Results: All tested recipes significantly reduced ABAP-induced free radical production (p < 0.05), with the greatest value observed for “fuje strascinite” (0.27 µM AAE) and the lowest for mussels with “Zafferano dell’Aquila” PDO (0.009 µM AAE). Among the extracts, “fuje strascinite” showed the highest FRAP values (28.71 FeSO₄ µmol/g.d.m), whereas spaghetti alla chitarra with Abruzzo-style meatballs showed the lowest (4.04 FeSO₄ µmol/g.d.m). “Pizz’ e foje” exhibited the highest total phenolic (39.28 µmol GAE/g.d.m) and sulfhydryl group quantification (5.84 µmol GSH /g.d.m). Correlation analyses with DCF assay results and nutritional composition are ongoing.
Conclusion: These results demonstrate the antioxidant activity of unique traditional Abruzzo recipes never tested before. The findings support exploring traditional dietary patterns as potential sources of diet-related health benefits.
Disclosure of Interest: None declared