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4. Baiano A., Terracone C., Gambacorta G., La Notte E. Evaluation of isoflavone content andantioxidant properties of soy-wheat pasta. International Journal of Food Science and Technology,under revision.The purposes of this work were to determine isoflavones profile and antioxidant activity of two soy flours andspaghetti produced from semolina blended with increasing amount of these flours. Defatted and toasted soy flour(DSF and TSF, respectively) showed different isoflavone profiles though glucosides were the most abundantisoflavone forms in both the meals. The pasta-making procedure determined an increase of the aglycone formsthat was at least 37 and 21% in TSF and DSF pasta, respectively. Cooking operations induced severe decreasesof the isoflavone content (the losses ranged from 60.44 to104.91 mg/kg for TSF pasta and from 85.41 to 469.33mg/kg for DSF pasta). The results of the antioxidant activity were quite different as a function of the methodsapplied. A significant decrease of the antioxidant activity was caused by cooking for almost all samples. This resultappears well correlated with the decrease of the total isoflavone content and the presence of antioxidant activityin the cooking water.5. Menga V., Fares C., Troccoli A., Codianni P., Baiano A., La Notte E. 2007. Valutazionedell’effetto del genotipo e dell’ambiente sul contenuto di fenoli di diverse specie di cereali.7° Convegno AISTEC “Cereali tra tradizione e innovazione: il contributo della scienza”,Campobasso 3-5 ottobre.Phenolics, widely spread in the plant kingdom, are antioxidant compounds. With this study two purposes havebeen reached: the screening of phenolic content of five cereal species and the evauation of the inlfuence ofgenotype, environment and their interaction on the phenolic content.Among the considered species (durum and soft wheat, oat, barley and triticale) a number of varieties (rangingfrom 12 to 30) coming from different environments (Larino, Matrice, Foggia e Fiorenzuola) has been analysed.The analysis of variance highlighted that environment had always a significant effect on the phenolic content.In addition Foggia frequently showed the higher phenolic content. Except for oat, the genotype showed asignificant effect on the phenolic content. The interaction genotype-environment was not significant only forbarley.The analysis of the variance components attributed a high load to the environment component in all species(values ranging from 16.2% of triticale to 72.2% of durum wheat), whereas genotype (values ranging from11.5% of durum wheat to 40.3% of triticale) and their interaction (from 6.2% of durum wheat to 50.6% of oat)had a minor importance. According to this preliminary results, it would seem that the environmental factoraffects the phenolic yield in a greater mesure of the genetic one.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it143