Use of agro-industrial residues as potent antioxidant, antiglycation agents, and alpha-amylase and pancreatic lipase inhibitory activity

Autor(es)

Ferreira Fernandes, Annayara Celestina ^[1] ; Martins, Isabela Mateus ^[1] ; Taketa Moreira, Debora Kono ^[1] ; Macedo, Gabriela Alves ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, Fac Food Engn, Bioproc Lab, Monteiro Lobato St N-N, BR-13083862 Campinas, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESSING AND PRESERVATION; v. 44, n. 4 FEB 2020.
• Citações Web of Science: 3

Resumo

Agro-industrial residues are a potential source of bioactive compounds. This research is focused on the extraction of phenolic compounds from agro-industrial residues produced in large scale in Brazil (peanut and grape marc), as well as to evaluate their antioxidant activity and ability to inhibit glycation reactions and digestive enzymes. As glycation is the main spontaneous cause of protein damage and is involved in the progression of diseases such as diabetes and obesity. The results showed that the major polyphenolics found in the residues were catechin and procyanidin B2. All extracts significantly inhibited the in vitro formation of advanced glycation end products and digestive enzymes (alpha-amylase and lipase). This is the first study that compares the effects of peanut skin and grape pomace extracts against glycation. The results corroborate the understanding that using these phenolic extracts may have beneficial effects on preventing diseases related to glycation and suggest their use as a high value-added agro-industrial residue. Practical applications The glycation process causes oxidative stress, inflammatory responses in the human body, and is related to the progression of diabetes mellitus and obesity. This study showed that the selected industrial residues presented new results in their biological activities, mainly in relation to the high capacity to inhibit glycation and their high activity against alpha-amylase and lipase enzymes. These residues can then be used for sustainable production of high added value products for both the food industry and the pharmaceutical industry. (AU)

• Processo FAPESP: 18/24868-3 - Capacidade hipoglicêmica, anti-glicante e antioxidante de extratos fenólicos in vitro: uma relação com o perfil fenólico
• Beneficiário: Gabriela Alves Macedo
• Modalidade de apoio: Auxílio à Pesquisa - Regular