Investigating the Hypoglycemic Potential of Phenolic-Rich Extracts for Upcycling into Sugary Processed Foods

Abstract

Phenolic compounds can act in different stages of glucose metabolism; however, the mechanisms involved in the interactions with glucose have yet to be fully elucidated. The aim of this study is to take advantage of the availability of bioactive compounds in waste from large food production chains, to evaluate the interaction between phenolics and glucose, and to reduce its glycemic impact. The impact of emerging technologies to promote glucose/phenolics interactions was never evaluated. Microwaves and ultrasound did not represent an advantage under the conditions tested to increase the phenolics-glucose interaction. The green coffee (GCE) and peanut skin (PSE) extracts lowered 30% of free glucose content at concentrations of 6.83 and 5.40 mg/mL, in addition to additive effects between these extracts in the decrease of free glucose. PSE showed a higher potential for α-glucosidase and α-amylase inhibition. Therefore, PSE exhibits higher hypoglycemic potential due to its chemical complexation capacity and digestive enzymes inhibition.