Phenolic composition, antioxidant capacity and digestive enzymes inhibition of Butia ´ (Butia catarinensis, Butia eriospatha, and Butia odorata) under simulated digestion
2025
WAGNER, J. G. | CAMARGO, T. M. | RADÜNZ, M. | BASHIR, I. | FERRI, N. M. L. | SOLDI, C. | HEIDEN, G. | VIZZOTTO, M. | BARBIERI, R. L. | JULIA GOETTEN WAGNER, UNIVERSIDADE FEDERAL DE PELOTAS; TAIANE MOTA CAMARGO, UNIVERSIDADE FEDERAL DE PELOTAS; MARJANA RADÜNZ, UNIVERSIDADE FEDERAL DE PELOTAS; IKRAM BASHIR, UNIVERSIDADE DO VALE DO TAQUARI; NUBIA MARILIN LETTNIN FERRI, CPACT; CRISTIAN SOLDI, UNIVERSIDADE FEDERAL DE SANTA CATARINA; GUSTAVO HEIDEN, CPACT; MARCIA VIZZOTTO FOSTER, CPACT; ROSA LIA BARBIERI, CPACT.
Butia is a South American palm genus known for its fruit production. For the first time, the effect of in vitro digestion on the phenolic profile, antioxidant activity, and inhibition of digestive enzymes was evaluated in fruits of Butia catarinensis, B. eriospatha and B. odorata. Four phenolic acid derivatives, two catechin derivatives, 3,4-dihydroxybenzoic acid, rutin, and tyrosol were identified by HPLC-DAD in six Butia populations. All samples showed antioxidant and enzyme inhibitory activities, with a decrease observed after intestinal digestion. The samples from Encruzilhada do Sul, Torres and Imbituba showed the highest nitric oxide radical scavenging activity, while the Laguna sample stood out against the hydroxyl radical. The Ponte Alta do Norte sample showed the best ratio between α-glucosidase and α-amylase inhibition. Overall, the phenolic compounds exhibited good stability, and in some cases, their concentrations increased, indicating that digestion process efficiently released them from the food matrix.
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