Changes in the Profile of Phenolic Compounds and in the Antioxidant, Hypoglycemic, and Antidiabetic Activities of a Beverage Based on Sesame By-Product Caused by the Simulated Gastrointestinal Digestion Process

Changes in the Profile of Phenolic Compounds and in the Antioxidant, Hypoglycemic, and Antidiabetic Activities of a Beverage Based on Sesame By-Product Caused by the Simulated Gastrointestinal Digestion Process

The by-product of extracting oil from sesame has good functional properties for use in the development of new food products. In this study, the effect of simulated gastrointestinal digestion on the bioaccessibility of phenolic compounds, as well as the antioxidant, antidiabetic, and hypoglycemic pro...

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Bibliographic Details
Main Authors: Jonhatan Carrasco-Chávez, María Fernanda Quintero-Soto, Rosalio Velarde-Barraza, Ignacio Alfredo Rivero-Espejel, Ismael Díaz-Peña, Martha Elena Vázquez-Ontiveros, Ramona Julieta Espinoza-Moreno, Luz Adriana Ontiveros-García, Jesús Mateo Amillano-Cisneros, Janitzio Xiomara K. Perales-Sánchez, Oscar Daniel Argüelles-López, Fernando Salas-López, Jennifer Vianey Félix-Medina
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Beverages
Subjects:
α-amylase inhibition
α-glucosidase inhibition
dipeptidyl peptidase-IV inhibition
phenolic acids
flavonoids
HPLC-DAD-MS/MS
Online Access:https://www.mdpi.com/2306-5710/10/4/115

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https://www.mdpi.com/2306-5710/10/4/115

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