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Effect of steaming on phenolic compounds bioaccesibility, antioxidant and antidiabetic activities of Andean black mashua tubers

AuthorsCastro Meco, Beatriz; Paucar-Menacho, Luz María; Peñas, Elena CSIC ORCID ; Hernández-Ledesma, Blanca CSIC ORCID ; Frías, Juana CSIC ORCID ; Martínez-Villaluenga, Cristina CSIC ORCID
KeywordsAndean black mashua
Antidiabetic activity
Phenolic compounds
Simulated gastrointestinal digestion
Issue Date2019
Citation6th International Conference on Food Digestion (2019)
AbstractAndean black mashua (BM) (Tropaeolum tuberosum) tuber is considered a source of polyphenols, especially anthocyanins. Besides antioxidant activity, polyphenols have the ability to inhibit enzymes involved in carbohydrates digestion, thus that they can control the postprandial glycemic response. The bioactivity of polyphenols depends on food processing and bioaccessibility in the gastrointestinal tract. This work examined the influence of steaming on polyphenols content and bioaccessibility, antioxidant and antidiabetic activities of BM. Steaming of BM was performed in the Thermomix® robot for 30 min of which gastric (BMG) and gastrointestinal (BMGI) digests were obtained using a static human digestion model. Phenolic profile was analyzed by HPLC-MS/MS. Antioxidant and inhibition of human pancreatic α-amylase and rat intestinal sucrase and maltase activities were also determined using in vitro assays. Steaming reduced significantly (p<0.05) polyphenols content of raw BM (28.1 mg/g dry matter, dm), and its ability to inhibit starch (IC50=2.1 mg/mL) and sucrose digestion (IC50=0.4 mg/mL) while no statistical differences were observed for antioxidant activity (158.5 μmol TE/g dm) and maltase inhibition (IC50=3.6mg/mL). Average gastric and (47.7%) and intestinal (19.9%) polyphenols recovery in steamed BM was similar to raw BM. Reduction in polyphenols stability during digestion of steamed BM was not correlated with bioactivity values. In conclusion, steamed BM provides considerable amounts of polyphenols offering the possibility to modulate absorption of sugars and oxidative stress.
DescriptionPóster presentado a la 6th International Conference on Food Digestion (ICFD), celebrada en Granada (España) del 2 al 4 de abril de 2019.
Appears in Collections:(ICTAN) Comunicaciones congresos
(CIAL) Comunicaciones congresos

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