Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (<i>Sesamum indicum</i> L.) Seed Byproduct
In this research functional beverages based on the unprocessed and extruded sesame seeds byproduct were fabricated; phytochemical profile, antioxidant, antidiabetic, and hypoglycemic potential were evaluated. Twenty-four phytochemical compounds were identified in total in both beverages; fourteen of...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/20/3175 |
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| author | María Fernanda Quintero-Soto Ramona Julieta Espinoza-Moreno Jennifer Vianey Félix-Medina Fernando Salas-López Cruz Fernando López-Carrera Oscar Daniel Argüelles-López Martha Elena Vazquez-Ontiveros Mario Armando Gómez-Favela |
| author_facet | María Fernanda Quintero-Soto Ramona Julieta Espinoza-Moreno Jennifer Vianey Félix-Medina Fernando Salas-López Cruz Fernando López-Carrera Oscar Daniel Argüelles-López Martha Elena Vazquez-Ontiveros Mario Armando Gómez-Favela |
| author_sort | María Fernanda Quintero-Soto |
| collection | DOAJ |
| description | In this research functional beverages based on the unprocessed and extruded sesame seeds byproduct were fabricated; phytochemical profile, antioxidant, antidiabetic, and hypoglycemic potential were evaluated. Twenty-four phytochemical compounds were identified in total in both beverages; fourteen of the phytochemical compounds were not modified by the extrusion process. Seventeen of the 24 compounds were identified in the unprocessed sesame seeds byproduct flour beverage−10% (UB10) and 21 in the extruded sesame seeds byproduct flour beverage−10% (EB10). The compounds only identified in UB10 are caffeic acid, luteolin-7-O-glucoside, and isorhamnetin; and in EB10 those compounds were vanillic acid, acteoside, luteolin, quercetin, and melanoidins. No significant difference was observed in the content of total phenolic compounds (TPC) (14.90 and 15.97 mg GAE/100 mL) and total flavonoids (TF) (5.37 and 5.85 mg QE/100 mL). An increase in the biological activity of ESFB10 (IC50: ABTS = 0.19, DPPH = 0.21, α-amylase = 1.01, α-glucosidase = 0.17, DPP4 = 0.11 mg/mL) was observed, compared to UB10 (IC50: ABTS = 0.24, DPPH = 0.31, α-amylase = 2.29, α-glucosidase = 0.47, DPP4 = 0.30 mg/mL). Therefore, the extrusion process had a positive effect, which displayed the highest efficiency inhibiting the free radicals and enzymes related to carbohydrate metabolism. |
| first_indexed | 2024-03-09T12:18:31Z |
| format | Article |
| id | doaj.art-0f42a427892c4cfc87617a2792eb7a8f |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:18:31Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0f42a427892c4cfc87617a2792eb7a8f2023-11-30T22:43:13ZengMDPI AGFoods2304-81582022-10-011120317510.3390/foods11203175Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (<i>Sesamum indicum</i> L.) Seed ByproductMaría Fernanda Quintero-Soto0Ramona Julieta Espinoza-Moreno1Jennifer Vianey Félix-Medina2Fernando Salas-López3Cruz Fernando López-Carrera4Oscar Daniel Argüelles-López5Martha Elena Vazquez-Ontiveros6Mario Armando Gómez-Favela7Ingeniería Agroindustrial, Universidad Politécnica del Mar y la Sierra (UPMYS), La Cruz, Elota 82700, MexicoIngeniería Agroindustrial, Universidad Politécnica del Mar y la Sierra (UPMYS), La Cruz, Elota 82700, MexicoIngeniería Agroindustrial, Universidad Politécnica del Mar y la Sierra (UPMYS), La Cruz, Elota 82700, MexicoLicenciatura en Ciencias Biomédicas, UR Culiacán, Universidad Autónoma de Occidente (UAdeO), Culiacan 80020, MexicoEscuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Mexico City 11340, MexicoFacultad de Ciencias Químico-Biológicas, Universidad Autónoma de Sinaloa (UAS), Culiacan 80010, MexicoIngeniería Agroindustrial, Universidad Politécnica del Mar y la Sierra (UPMYS), La Cruz, Elota 82700, MexicoIngeniería Agroindustrial, Universidad Politécnica del Mar y la Sierra (UPMYS), La Cruz, Elota 82700, MexicoIn this research functional beverages based on the unprocessed and extruded sesame seeds byproduct were fabricated; phytochemical profile, antioxidant, antidiabetic, and hypoglycemic potential were evaluated. Twenty-four phytochemical compounds were identified in total in both beverages; fourteen of the phytochemical compounds were not modified by the extrusion process. Seventeen of the 24 compounds were identified in the unprocessed sesame seeds byproduct flour beverage−10% (UB10) and 21 in the extruded sesame seeds byproduct flour beverage−10% (EB10). The compounds only identified in UB10 are caffeic acid, luteolin-7-O-glucoside, and isorhamnetin; and in EB10 those compounds were vanillic acid, acteoside, luteolin, quercetin, and melanoidins. No significant difference was observed in the content of total phenolic compounds (TPC) (14.90 and 15.97 mg GAE/100 mL) and total flavonoids (TF) (5.37 and 5.85 mg QE/100 mL). An increase in the biological activity of ESFB10 (IC50: ABTS = 0.19, DPPH = 0.21, α-amylase = 1.01, α-glucosidase = 0.17, DPP4 = 0.11 mg/mL) was observed, compared to UB10 (IC50: ABTS = 0.24, DPPH = 0.31, α-amylase = 2.29, α-glucosidase = 0.47, DPP4 = 0.30 mg/mL). Therefore, the extrusion process had a positive effect, which displayed the highest efficiency inhibiting the free radicals and enzymes related to carbohydrate metabolism.https://www.mdpi.com/2304-8158/11/20/3175dipeptidyl-peptidase-IVα-amylaseα-glucosidaseHPLC-MS/MSMelanoidins |
| spellingShingle | María Fernanda Quintero-Soto Ramona Julieta Espinoza-Moreno Jennifer Vianey Félix-Medina Fernando Salas-López Cruz Fernando López-Carrera Oscar Daniel Argüelles-López Martha Elena Vazquez-Ontiveros Mario Armando Gómez-Favela Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (<i>Sesamum indicum</i> L.) Seed Byproduct Foods dipeptidyl-peptidase-IV α-amylase α-glucosidase HPLC-MS/MS Melanoidins |
| title | Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (<i>Sesamum indicum</i> L.) Seed Byproduct |
| title_full | Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (<i>Sesamum indicum</i> L.) Seed Byproduct |
| title_fullStr | Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (<i>Sesamum indicum</i> L.) Seed Byproduct |
| title_full_unstemmed | Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (<i>Sesamum indicum</i> L.) Seed Byproduct |
| title_short | Comparison of Phytochemical Profile and In Vitro Bioactivity of Beverages Based on the Unprocessed and Extruded Sesame (<i>Sesamum indicum</i> L.) Seed Byproduct |
| title_sort | comparison of phytochemical profile and in vitro bioactivity of beverages based on the unprocessed and extruded sesame i sesamum indicum i l seed byproduct |
| topic | dipeptidyl-peptidase-IV α-amylase α-glucosidase HPLC-MS/MS Melanoidins |
| url | https://www.mdpi.com/2304-8158/11/20/3175 |
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