Native Colombian Fruits and Their by-Products: Phenolic Profile, Antioxidant Activity and Hypoglycaemic Potential

Monica  Rosa Loizzo; Paolo Lucci; Oscar Núñez; Rosa Tundis; Michele Balzano; Natale  Giuseppe Frega; Lanfranco Conte; Sabrina Moret; Daria Filatova; Encarnación Moyano; Deborah Pacetti

doi:10.3390/foods8030089

Foods (Mar 2019)

Native Colombian Fruits and Their by-Products: Phenolic Profile, Antioxidant Activity and Hypoglycaemic Potential

Monica Rosa Loizzo,
Paolo Lucci,
Oscar Núñez,
Rosa Tundis,
Michele Balzano,
Natale Giuseppe Frega,
Lanfranco Conte,
Sabrina Moret,
Daria Filatova,
Encarnación Moyano,
Deborah Pacetti

Affiliations

Monica Rosa Loizzo: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy
Paolo Lucci: Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy
Oscar Núñez: Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain
Rosa Tundis: Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende (CS), Italy
Michele Balzano: Department of Agricultural, Food, and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
Natale Giuseppe Frega: Department of Agricultural, Food, and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy
Lanfranco Conte: Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy
Sabrina Moret: Department of Agri-Food, Animal and Environmental Sciences, University of Udine, via Sondrio 2/a, 33100 Udine, Italy
Daria Filatova: Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain
Encarnación Moyano: Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, Martí i Franquès 1-11, 08028 Barcelona, Spain
Deborah Pacetti: Department of Agricultural, Food, and Environmental Sciences, Marche Polytechnic University, Via Brecce Bianche, 60131 Ancona, Italy

DOI: https://doi.org/10.3390/foods8030089
Journal volume & issue: Vol. 8, no. 3
p. 89

Abstract

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The phenols and fatty acids profile and in vitro antioxidant and hypoglycaemic activity of seed, peel, pulp or pulp plus seeds of Colombian fruits from Solanaceae and Passifloraceae families were investigated. Ultra-High Performance Liquid Chromatography (UHPLC)-High Resolution Mass Spectrometry (HRMS) revealed the presence of chlorogenic acid as dominant phenolic compound in Solanaceae samples. Based on the Relative Antioxidant Score (RACI) and Global Antioxidant Score (GAS) values, Solanum quitoense peel showed the highest antioxidant potential among Solanaceae samples while Passiflora tripartita fruits exhibited the highest antioxidant effects among Passifloraceae samples. P. ligularis seeds were the most active as hypoglycaemic agent with IC50 values of 22.6 and 24.8 μg/mL against α-amylase and α-glucosidase, respectively. Considering that some of the most promising results were obtained by the processing waste portion, its use as functional ingredients should be considered for the development of nutraceutical products intended for patients with disturbance of glucose metabolism.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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