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

IRIS CATIANA ZAMPINI; ESTELA M. VALLE ; MARÍA IN
ES ISLA; MARÍA EUGENIA ORQUEDA ; FLORENCIA CATTANEO; FELIPE JIMENEZ-ASPEE ; SEBASTIAN TORRES; AGUSTINA FERNANDEZ DI PARDO ; GUILLERMO SCHMEDA-HIRSCHMANN

Heliyon

Elsevier Ltd

Año: 2020 vol. 6 p. 1 - 20

2405-8440

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 (ABTSþ; H2O2; O2 ; 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 hypolipemiceffects.