Chemical properties of vitis vinifera carménère pomace extracts obtained by hot pressurized liquid extraction, and their inhibitory effect on type 2 diabetes mellitus related enzymes

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dc.contributor.authorHuman-Castilla, Nils Leanderes
dc.contributor.authorCampos, Davides
dc.contributor.authorGarcía-Ríos, Diegoes
dc.contributor.authorParada, Javieres
dc.contributor.authorMartínez-Cifuentes, Maximilianoes
dc.contributor.authorMariotti-Celis, María Salomées
dc.contributor.authorPérez-Correa, Ricardoes
dc.date.accessioned2021-12-14T14:25:35Z
dc.date.available2021-12-14T14:25:35Z
dc.date.issued2021-03-21
dc.description.abstractGrape pomace polyphenols inhibit Type 2 Diabetes Mellitus (T2DM)-related enzymes, reinforcing their sustainable recovery to be used as an alternative to the synthetic drug acarbose. Protic co-solvents (ethanol 15% and glycerol 15%) were evaluated in the hot pressurized liquid extraction (HPLE) of Carménère pomace at 90, 120, and 150 °C in order to obtain extracts rich in monomers and oligomers of procyanidins with high antioxidant capacities and inhibitory effects on α-amylase and α-glucosidase. The higher the HPLE temperature (from 90 °C to 150 °C) the higher the total polyphenol content (~79%, ~83%, and ~143% for water-ethanol, water-glycerol and pure water, respectively) and antioxidant capacity of the extracts (Oxygen Radical Absorbance Capacity, ORAC), increased by ~26%, 27% and 13%, while the half maximal inhibitory concentration (IC50) decreased by ~65%, 67%, and 59% for water-ethanol, water-glycerol, and pure water extracts, respectively). Water-glycerol HPLE at 150 and 120 °C recovered the highest amounts of monomers (99, 421, and 112 µg/g dw of phenolic acids, flavanols, and flavonols, respectively) and dimers of procyanidins (65 and 87 µg/g dw of B1 and B2, respectively). At 90 °C, the water-ethanol mixture extracted the highest amounts of procyanidin trimers (13 and 49 µg/g dw of C1 and B2, respectively) and procyanidin tetramers of B2 di-O-gallate (13 µg/g dw). Among the Carménère pomace extracts analyzed in this study, 1000 µg/mL of the water-ethanol extract obtained, at 90 °C, reduced differentially the α-amylase (56%) and α-glucosidase (98%) activities. At the same concentration, acarbose inhibited 56% of α-amylase and 73% of α-glucosidase activities; thus, our grape HPLE extracts can be considered a good inhibitor compared to the synthetic drug.en
dc.identifier.citationAntioxidants, Vol. 10, N° 3, 472 (2021) p. 1-14
dc.identifier.doihttps://doi.org/10.3390/antiox10030472
dc.identifier.issn2076-3921
dc.identifier.orcidhttps://orcid.org/0000-0003-1357-812X
dc.identifier.urihttp://hdl.handle.net/20.500.12254/2097en
dc.language.isoenen
dc.publisherMDPIen
dc.rightsAtribución-NoComercial-CompartirIgual 3.0 Chile (CC BY-NC-SA 3.0 CL)en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/cl/en
dc.subject.otherEthanolen
dc.subject.otherα-amylaseen
dc.subject.otherα-glucosidaseen
dc.subject.otherCarménère pomaceen
dc.subject.otherHot pressurized liquid extractionen
dc.titleChemical properties of vitis vinifera carménère pomace extracts obtained by hot pressurized liquid extraction, and their inhibitory effect on type 2 diabetes mellitus related enzymesen
dc.typeArtículoen
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