Physico-chemical characterization, metabolomic profile and in vitro antioxidant, antihypertensive, antiobesity and antidiabetic properties of Andean elderberry (Sambucus nigra subsp. peruviana)

Abstract

BACKGROUND: The consumption of fruits, mainly berries, has been associated with beneficial health properties. These properties would be related to the quantity and quality of the metabolites present. Some native berries from the Andes, such as Andean elderberry, would be an important source of metabolites with bioactive properties. OBJECTIVES: To evaluate at the physico-chemical and metabolomic level the characteristics of the elderberry from four different high Andean regions, and to determine their bioactive potential through in vitro tests. RESULTS: Significant differences were found in the evaluated characteristics according to the Region of procedence of the fruit. Glucose was the main sugar for all berry samples, followed by fructose. Among the most important organic acids, citric and malic acid were found. Elderberry from Apurímac presented the highest content of total sugars and lower content of total acids in comparison to the samples from other procedences. UPLC-PDA results indicate that Junín elderberries presented the highest value of total phenolic compounds with high contents of flavonols, hydroxycinnamic acids and anthocyanins. Andean elderberry presented cyanidin 3-O-glucoside and cyanidin 3-O-sambubioside as main anthocyanins as well as their respective isomers. All samples showed inhibition activities against the different evaluated enzymes. Elderberries from Apurímac and Junín, displayed the lowest values of IC50 for the inhibition of α-amylase and α-glucosidase, while for the inhibition of lipase and angiotensin converting enzyme (ACE-I) elderberries from Junín displayed the lowest IC50 values. CONCLUSIONS: The results of this study suggest that Andean elderberry could be considered as an important source of bioactive compounds with properties that could be highlighted by the nutraceutical and functional food industries.

Copigmentation with Chlorogenic and Ferulic Acid Affected Color and Anthocyanin Stability in Model Beverages Colored with Sambucus peruviana, Sambucus nigra, and Daucus carota during Storage

“…Results in Figure 2 and Table 3 showed the presence of three major ACNs in model beverages colored with SP, cyanidin-3-lathyroside (peak 1), cyanidin-3-sambubioside (peak 2), and cyanidin-3-glucoside (peak 3). This is consistent with two previous reports on the composition of SP ACN profile [ 11 , 12 ]. In the case of model beverages colored with SN, three major ACNs were found, cyanidin-3-sambubioside-5-glucoside (peak 1′), cyanidin-3-sambubioside (peak 2), and cyanidin-3-glucoside (peak 3).…”

“…Sambucus peruviana (SP) is a Peruvian elderberry, which has a pleasant flavor and is commonly known as sauco. SP ACN profile is composed by only non-acylated ACNs [ 11 , 12 ]. Sambucus nigra (SN) is an European elderberry containing non-acylated ACNs [ 13 ], whose pigments have been widely used as colorants for various foods and beverages such as juices, wines, jams, and canned fruits [ 14 , 15 , 16 , 17 ].…”

In vitro antioxidant and angiotensin I‐converting enzyme inhibitory properties of enzymatically hydrolyzed quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) proteins

“…To determine ACE inhibitory activity the method of Wu, Aluko, and Muir (2002) modified by Chirinos et al. (2018) and Porras‐Mija et al (2020) was used. Briefly, 50 μl of 2.17 mM HHL solution, 10 μl of sample and 10 μl of 2 mU of ACE (both prepared in 100 mM buffer borate, containing 300 mM NaCl, pH 8.3) at 37°C for 30 min were mixed.…”

Multifunctional in vitro bioactive properties: Antioxidant, antidiabetic, and antihypertensive of protein hydrolyzates from tarwi (Lupinus mutabilis Sweet) obtained by enzymatic biotransformation

“…The inhibitory activities against α‐amylase and α‐glucosidase were performed according to Porras‐Mija et al. (2020). The α‐amylase and α ‐glucosidase inhibitory activities were expressed as percentage of inhibition.…”

“…The method was described by Wu, Aluko, & Muir (2002) and Porras‐Mija et al. (2020). The method incorporates hippuryl‐histidyl‐leucine (HHL) as a substrate which liberates hippuric acid (HA) by the action of the ACE enzyme, being the latter compound determined for the analysis.…”