Análisis fitoquímico y evaluación antidiabética de los palmitos de Chamaedorea tepejilote
DOI:
https://doi.org/10.29105/idcyta.v8i1.78Keywords:
Tepejilote, antidiabetic, α-amylase, thermal treatments, phytochemicalsAbstract
In Mexico, tepejilote is used as a traditional food in which it is consumed through thermal treatments, However, some people use tepejilote for pharmacological purposes to counteract pathologies such as diabetes, one of the important mechanisms for the reduction of postprandial glucose in diabetic patients is the inhibition of the enzyme α-amylase, however, several scientific studies have shown that certain secondary metabolites of medicinal plants can serve as enzyme inhibitors. Therefore, in the present work we performed a phytochemical analysis of aqueous and hexanic extracts of fresh and heat-treated tepejilote palm hearts and evaluated their participation in the inhibition of the enzyme α-amylase, in which we observed that secondary metabolites such as flavonoids, coumarins and quinones are more abundant in the heat-treated samples, as well as the content of total phenols is lower in the fresh sample. On the other hand, the aqueous extracts showed an inhibition of the enzyme α-amylase, being the heat-treated samples the ones that showed a higher inhibitory effect when compared to the fresh sample (38.67% inhibition of α-amylase).
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Copyright (c) 2023 S. Fernández-Avalos, A. Bernardino-Nicanor, G. Teniente-Martínez, M.S. Juárez-Goiz, L. González-Cruz
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