Chemical and functional characterization of seed, pulp and skin powder from chilto (Solanum betaceum), an Argentine native fruit. Phenolic fractions affect key enzymes involved in metabolic syndrome and oxidative stress

MARÍA EUGENIA ORQUEDA, MARISA RIVAS, IRIS CATIANA ZAMPINI, MARÍA ROSA ALBERTO, SEBASTIAN TORRES, SOLEDAD CUELLO, JORGE SAYAGO, SAMANTA THOMAS-VALDES, FELIPE JIMÉNEZ-ASPEE, GUILLERMO SCHMEDA-HIRSCHMANN, MARÍA INÉS ISLA

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2017 vol. 216 p. 70 - 79

0308-8146

The aim of this work was to assess the nutritional and functional components of powder obtained by lyophilization of whole fruits, seeds, pulp and skin from chilto (Solanum betaceum Cav) cultivated in the ecoregion of Yungas, Argentina. The powders have low carbohydrate and sodium content and are a source of vitamin C, carotenoid, phenolics, potassium and fiber. The HPLC?ESI-MS/MS analysis of the fraction enriched in phenolics allowed the identification of 12 caffeic acid derivatives and related phenolics,10 rosmarinic acid derivatives and 7 flavonoids. The polyphenols enriched extracts before and after simulated gastroduodenal digestion inhibited enzymes associated with metabolic syndrome, including a-glucosidase, amylase and lipase and exhibited antioxidant activity by different mechanisms. None of the analyzed fruit powders showed acute toxicity or genotoxicity. The powders from the three parts of S. betaceum fruit may be a potential functional food and the polyphenol enriched extract of seed and skin may have nutraceutical properties.