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Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion

The “red chilto” (Solanum betaceum Cav) is a native fruit from the Yungas forest of Argentina. Red chilto is a neglected and underutilized native species (NUS). The objective of this work was to evaluate the potentiality of pulp, seed and skin from “red chilto” as a functional food ingredient to add...

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Autores principales: Orqueda, María Eugenia, Torres, Sebastian, Zampini, Iris Catiana, Cattaneo, Florencia, Di Pardo, Agustina Fernandez, Valle, Estela M., Jiménez-Aspee, Felipe, Schmeda-Hirschmann, Guillermo, Isla, María Inés
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7013136/
https://www.ncbi.nlm.nih.gov/pubmed/32072065
http://dx.doi.org/10.1016/j.heliyon.2020.e03387
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author Orqueda, María Eugenia
Torres, Sebastian
Zampini, Iris Catiana
Cattaneo, Florencia
Di Pardo, Agustina Fernandez
Valle, Estela M.
Jiménez-Aspee, Felipe
Schmeda-Hirschmann, Guillermo
Isla, María Inés
author_facet Orqueda, María Eugenia
Torres, Sebastian
Zampini, Iris Catiana
Cattaneo, Florencia
Di Pardo, Agustina Fernandez
Valle, Estela M.
Jiménez-Aspee, Felipe
Schmeda-Hirschmann, Guillermo
Isla, María Inés
author_sort Orqueda, María Eugenia
collection PubMed
description The “red chilto” (Solanum betaceum Cav) is a native fruit from the Yungas forest of Argentina. Red chilto is a neglected and underutilized native species (NUS). The objective of this work was to evaluate the potentiality of pulp, seed and skin from “red chilto” as a functional food ingredient to add value to a native resource of Argentine Yungas to promote sustainable integral use of it. The powders have low carbohydrate and sodium content and are a source of vitamin C, phenolic acids (rosmarinic acid and caffeoylquinic acid), anthocyanins, condensed tannins, carotenoids, potassium, and fiber. The phenolics of chilto powders showed, before and after simulated gastroduodenal digestion, antioxidant activity (ABTS(•+); H(2)O(2); O(2)(•); HO(•)) and were able to inhibit enzymes related to metabolic syndrome, such as α-glucosidase, α-amylase and lipase. Chilto powder showed hypoglycemic effect by increasing glucose adsorption, decreasing glucose diffusion rate and by promoting glucose transport across the cell membrane. These results suggest the potential of Argentinean “red chilto” fruits as functional food ingredients or dietary supplements to prevent metabolic syndrome principally by its antioxidant, hypoglycemic and hypolipemic effects.
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spelling pubmed-70131362020-02-18 Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion Orqueda, María Eugenia Torres, Sebastian Zampini, Iris Catiana Cattaneo, Florencia Di Pardo, Agustina Fernandez Valle, Estela M. Jiménez-Aspee, Felipe Schmeda-Hirschmann, Guillermo Isla, María Inés Heliyon Article The “red chilto” (Solanum betaceum Cav) is a native fruit from the Yungas forest of Argentina. Red chilto is a neglected and underutilized native species (NUS). The objective of this work was to evaluate the potentiality of pulp, seed and skin from “red chilto” as a functional food ingredient to add value to a native resource of Argentine Yungas to promote sustainable integral use of it. The powders have low carbohydrate and sodium content and are a source of vitamin C, phenolic acids (rosmarinic acid and caffeoylquinic acid), anthocyanins, condensed tannins, carotenoids, potassium, and fiber. The phenolics of chilto powders showed, before and after simulated gastroduodenal digestion, antioxidant activity (ABTS(•+); H(2)O(2); O(2)(•); HO(•)) and were able to inhibit enzymes related to metabolic syndrome, such as α-glucosidase, α-amylase and lipase. Chilto powder showed hypoglycemic effect by increasing glucose adsorption, decreasing glucose diffusion rate and by promoting glucose transport across the cell membrane. These results suggest the potential of Argentinean “red chilto” fruits as functional food ingredients or dietary supplements to prevent metabolic syndrome principally by its antioxidant, hypoglycemic and hypolipemic effects. Elsevier 2020-02-10 /pmc/articles/PMC7013136/ /pubmed/32072065 http://dx.doi.org/10.1016/j.heliyon.2020.e03387 Text en © 2020 Published by Elsevier Ltd. http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Article
Orqueda, María Eugenia
Torres, Sebastian
Zampini, Iris Catiana
Cattaneo, Florencia
Di Pardo, Agustina Fernandez
Valle, Estela M.
Jiménez-Aspee, Felipe
Schmeda-Hirschmann, Guillermo
Isla, María Inés
Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion
title Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion
title_full Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion
title_fullStr Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion
title_full_unstemmed Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion
title_short Integral use of Argentinean Solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion
title_sort integral use of argentinean solanum betaceum red fruits as functional food ingredient to prevent metabolic syndrome: effect of in vitro simulated gastroduodenal digestion
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7013136/
https://www.ncbi.nlm.nih.gov/pubmed/32072065
http://dx.doi.org/10.1016/j.heliyon.2020.e03387
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