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A comparative study on the phenolic bioaccessibility, antioxidant and inhibitory effects on carbohydrate-digesting enzymes of maca and mashua powders

Abstract:

The polyphenolic content of dehydrated maca (MA) and mashua (M) powders, promising functional ingbkp_redients, and their antioxidant activity and inhibition of carbohydrate digestion was evaluated following in vitro gastrointestinal digestion (GID). Moreover, the impact of steaming on bioaccessibility and bioactivity of the M phenolic fraction was investigated. MA phenolic fraction composed mainly of caffeic-4-O-glucosides showed high bioaccessibility (117.8%), antioxidant activity (142.9 μmol Trolox equivalents, TE/g) and weak effectiveness to inhibit carbohydrate digestion after GID. Anthocyanins were the major compounds in the M phenolic fraction with low bioaccessibility (22.4%), although a superior antioxidant activity (446.7 μmol TE/g) and modest inhibitory effects on carbohydrate digestion after GID. Generally, bioaccessibility and bioactivity of M decreased after steaming process. MA and M powders contain appreciable concentrations of phenolics, although M polyphenols were more effective on modulating carbohydrate digestion.