Characterization of Dietary Fiber Extracts from Corn (<i>Zea mays</i> L.) and Cooked Common Bean (<i>Phaseolus vulgaris</i> L.) Flours and Evaluation of Their Inhibitory Potential against Enzymes Associated with Glucose and Lipids Metabolism In Vitro

Abstract

This research aimed to characterize dietary fiber (DF)-aqueous extracts from corn (commercial and Northwestern White Population) and common bean (cv. Bayo Madero) flour blends, evaluating their inhibitory effect on enzymes involved in glucose/lipid metabolism in vitro. Insoluble fiber showed the highest content of total phenolics, chlorogenic and ellagic acids being the main identified phenolics. Soluble fiber displayed the α-glucosidase and pancreatic lipase inhibitions (20–25%). The results suggested that corn/bean DF is a functional ingredient to potentially alleviate obesity and type II diabetes.

Keywords

• corn (<i>Zea mays</i> L.)
• common bean (<i>Phaseolus vulgaris</i> L.)
• α-amylase
• α-glucosidase
• antioxidant capacity
• dietary fiber