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

• Published in: Food research international Vol. 116; pp. 1076 - 1083
• Main Authors: Silva, Cintia Pereira da, Soares-Freitas, Rosana Aparecida Manólio, Sampaio, Geni Rodrigues, Santos, Millena Cristina Barros, do Nascimento, Talita Pimenta, Cameron, Luiz Claudio, Ferreira, Mariana Simões Larraz, Arêas, José Alfredo Gomes
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.02.2019
• Subjects: Adult; alpha-Amylases - antagonists & inhibitors; alpha-Amylases - metabolism; Blood Glucose - drug effects; Blood Glucose - metabolism; Bread - analysis; Digestion; Female; Glycemic Index; Glycemic response; Glycoside Hydrolase Inhibitors - isolation & purification; Glycoside Hydrolase Inhibitors - pharmacology; Humans; Hymenaea - chemistry; In vitro digestion; Jatobá-do-cerrado; Male; Mass spectrometry; Nutritive Value; Olfactory Perception; Phenolic compounds; Phenols - isolation & purification; Phenols - pharmacology; Smell; Taste; Taste Perception; α-Amylase; α-Glucosidase; α-Glucosidase; Jatobá-do-cerrado; α-Amylase; In vitro digestion; Phenolic compounds; Mass spectrometry; Glycemic response
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2018.09.050

This study investigated the phenolic profile of jatobá-do-cerrado (Hymenaea stignocarpa Mart.) extracts submitted to in vitro digestion, the inhibition of α-amylase and α-glucosidase activities; and the effect of jatobá-do-cerrado 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 jatobá-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 jatobá-do-cerrado. The phenolic extracts after in vitro digestion significantly inhibited the α-amylase and α-glucosidase activities. Breads with 20% jatobá-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 jatobá-do-cerrado flour reduced glycemic response of breads in a non-dose dependent manner. The dietary fibers and the phenolic compounds of jatobá-do-cerrado exerted a synergetic modulation of glucose metabolism by inhibiting sugar metabolic enzymes and glucose absorption. Thus, jatobá-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. [Display omitted] •The addition of jatobá flour in breads increased their total fiber contents.•Jatobá flour is a rich source of phenolic compounds presenting health benefits.•The phenolic compounds from jatobá inhibited α-amylase and α-glucosidase activities.•The addition of jatobá flour on breads reduced their glycemic response.•A number of 42 phenolic compounds were identified by UPLC-MS in jatobá.