Use of agro‐industrial residues as potent antioxidant, antiglycation agents, and α‐amylase and pancreatic lipase inhibitory activity

Abstract

Agro‐industrial residues are a potential source of bioactive compounds. This research is focused on the extraction of phenolic compounds from agro‐industrial residues produced in large scale in Brazil (peanut and grape marc), as well as to evaluate their antioxidant activity and ability to inhibit glycation reactions and digestive enzymes. As glycation is the main spontaneous cause of protein damage and is involved in the progression of diseases such as diabetes and obesity. The results showed that the major polyphenolics found in the residues were catechin and procyanidin B2. All extracts significantly inhibited the in vitro formation of advanced glycation end products and digestive enzymes (α‐amylase and lipase). This is the first study that compares the effects of peanut skin and grape pomace extracts against glycation. The results corroborate the understanding that using these phenolic extracts may have beneficial effects on preventing diseases related to glycation and suggest their use as a high value‐added agro‐industrial residue. Practical applications The glycation process causes oxidative stress, inflammatory responses in the human body, and is related to the progression of diabetes mellitus and obesity. This study showed that the selected industrial residues presented new results in their biological activities, mainly in relation to the high capacity to inhibit glycation and their high activity against alpha‐amylase and lipase enzymes. These residues can then be used for sustainable production of high added value products for both the food industry and the pharmaceutical industry.

Stability, Morphology, and Effects of In Vitro Digestion on the Antioxidant Properties of Polyphenol Inclusion Complexes with β-Cyclodextrin

“…The data for the double combination samples is presented in Figure S2b. Similarly, polyphenol-rich extracts of Syzygium cumini [74], peanut skin and grapes [73], and brown algae [65] were shown to exhibit higher antiglycation activity in the BSA-FRU than the BSA-MGO model. The combination samples all exhibited antagonistic interactions towards the inhibition of BSA glycation by FRU (Table S2).…”

“…Data for the double combination samples is presented in Figure S2a. Considering extracts as examples for polyphenol mixture samples, several polyphenol-rich plant extracts have been previously shown to exhibit antiglycation activity [72][73][74][75]. The antiglycation activity of the non-encapsulated combinations exhibited antagonistic interactions and changed to additive interactions with regards to the antiglycation activity following encapsulation (Table S2).…”

The α-Amylase and α-Glucosidase Inhibition Capacity of Grape Pomace: A Review

“…In addition, flavonoids have been recognized to interfere with the α-amylase activity by forming covalent bonds with starch during cooking and in the stomach, decreasing its availability as a substrate for the enzyme (Takahama & Hirota, 2018 ). Procyanidins of grape seeds are responsible for presenting health-promoting effects such as antioxidant and antihyperglycemic by inhibiting α-amylase and α-glucosidase enzymes (Fernandes et al, 2020a ; Takahama & Hirota, 2018 ; Yilmazer-Musa et al, 2012 ). These compounds are polymers of flavan-3-ols, which are formed exclusively by catechin and/or epicatechin units (Álvarez et al, 2012 ).…”

Extracts of Peanut Skins as a Source of Bioactive Compounds: Methodology and Applications

“…All the phenolic compound classes showed inhibition of the enzymes with the greatest effect being from the free phenols and the least by the insoluble bound compounds. Along with white grape pomace, peanut skins were investigated for their ability to inhibit the enzymes, α-amylase, and pancreatic lipase to propose applications for agricultural waste materials [87]. Peanut skins were extracted with ethanol using sonication, filtered, and lyophilized for analysis.…”

“…Sixteen adults ingested 2 capsules twice a day for 6 weeks. Other studies have shown peanut skin extracts inhibit α-amylase [85,87], so it was hypothesized that ingestion of peanut skin extracts would influence fasting blood glucose and body fat deposition. Although none of the subjects suffered from either type 1 or type 2 diabetes, some did have abnormal fasting blood glucose levels.…”