Identification and action of phenolic compounds of Jatoba-do-cerrado (Hymenaea stignocarpa Mart.) on alpha-amylase and alpha-glucosidase activities and flour effect on glycemic response and nutritional quality of breads

Autor(es)

da Silva, Cintia Pereira ^{[1, 2]} ; Manolio Soares-Freitas, Rosana Aparecida ^[1] ; Sampaio, Geni Rodrigues ^[1] ; Barros Santos, Millena Cristina ^[3] ; do Nascimento, Talita Pimenta ^[3] ; Cameron, Luiz Claudio ^[4] ; Larraz Ferreira, Mariana Simoes ^{[3, 4]} ; Gomes Areas, Jose Alfredo ^[1]

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Sch Publ Hlth, Dept Nutr, Sao Paulo - Brazil

^[2] Rua Doutor Diogo Faria, BR-04037003 Sao Paulo, SP - Brazil

^[3] Fed Univ State Rio de Janeiro UNIRIO, Food & Nutr Grad Program, Lab Bioact, Rio De Janeiro - Brazil

^[4] Univ Fed Estado Rio de Janeiro, Ctr Innovat Mass Spectrometry, Lab Prot Biochem, Rio de Janeiro - Brazil

• Tipo de documento: Artigo Científico
• Fonte: Food Research International; v. 116, p. 1076-1083, FEB 2019.
• Citações Web of Science: 3

Resumo

This study investigated the phenolic profile of jatoba-do-cerrado (Hymenaea stignocarpa Mart.) extracts submitted to in vitro digestion, the inhibition of alpha-amylase and alpha-glucosidase activities; and the effect of jatoba-docerrado flour addition on the nutritional quality, glycemic index (GI) and acceptability of breads. The phenolic composition was determined by UPLC-MS. Bread formulations were developed adding the jatoba-do-cerrado flour at 10, 20 and 30% (w/w) to replace wheat flour. Phenolic compounds of biological relevance such as caffeic acid, kaempferol, quercetin-3-rutinoside and quercetin-3-rhamnoside were present in jatoba-do-cerrado. The phenolic extracts after in vitro digestion significantly inhibited the alpha-amylase and alpha-glucosidase activities. Breads with 20% jatoba-do-cerrado flour addition promoted significant reduction (22%) in GI from 70 (control) to 54.3, while 30% addition presented GI of 57.4 and 10% addition a GI of 62.5. The replacement of refined wheat flour by jatoba-do-cerrado flour reduced glycemic response of breads in a non-dose dependent manner. The dietary fibers and the phenolic compounds of jatoba-do-cerrado exerted a synergetic modulation of glucose metabolism by inhibiting sugar metabolic enzymes and glucose absorption. Thus, jatoba-do-cerrado can be included in the diet of healthy individuals and chronic diseases patients, such as diabetics, as an alternative to improve glycemic control. (AU)

• Processo FAPESP: 11/11211-7 - Efeito da secagem e da extrusão do jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) no índice glicêmico in vitro da farinha
• Beneficiário: José Alfredo Gomes Arêas
• Modalidade de apoio: Auxílio à Pesquisa - Regular