(OR16-03-23) In Vitro Antidiabetes Potential of Baked Milpa Seed Snack (Common Bean, Maize and Pumkin)

Objectives: Evaluate the antioxidant and antidiabetes potential of phenolic extracts from baked milpa seed snack (common bean, maize, pumpkin).

Methods: Commercial common bean, corn, and pumpkin seeds were soaked, baked, or toasted in a convection oven. Raw seeds and a mixture of the three were ground and sieved, in the same way as the corresponding to the processed snack and a proximal analysis was performed for all treatments. An 85:15 ethanol: acidified water (HCl 1N) phenolic compounds extract was obtained from each treatment. Total phenolic compounds (TPC), total anthocyanins (TA), total flavonoids (TF), and total tannins (TT) content were quantified by spectrophotometric techniques. Inhibition assays of free radicals including DPPH and ABTS and enzymatic assays including α-amylase and α-glucosidase were performed. The assays were run by triplicate and performed in independent replicates. The data obtained were analyzed using one-way ANOVA. Statistical differences among independent variables were determined using Tukey's Posthoc Test (p < 0.05).

Results: The snack mix contains 19.55% protein, 13.51% fiber, 15.03% lipids and 60.56% total carbohydrates. TPC ranged from 1.35 to 3.03 mg gallic acid equivalents (GAE)/g dry weight (DW) in all treatments. TT ranged from 1.54 to 9.39 mg catechin equivalents/g DW. TF ranged from 4.31 to 21.39 mg rutin equivalents/g DW. TA ranged from 0.017 to 0.38 mg cyanidin-3-glucoside equivalents/g DW. For the antioxidant potential, the different treatments showed an IC50 ranging from 0.048 to 0.070 mg GAE/g DW in DPPH radical inhibition and an IC50 ranging from 0.006 to 0.054 mg GAE/g DW in ABTS radical inhibition. Besides, the milpa seed snack extracts inhibited the enzymatic activity of α-amylase with IC50 ranging from 0.05 to 0.13 mg GAE/g DW and an IC50 for α-glucosidase ranging 0.076 to 0.15 mg GAE/g DW. The treatments with the highest biological potential were raw bean, raw and baked snack mix extracts (p < 0.05).

Conclusions: Baked snack mix extracts presented the highest biological potential compared to individual seeds. The baked milpa seed snack mix shows high content of protein, fiber and phytochemicals and could modulate biological markers related to type 2 diabetes and oxidative stress.

Funding Sources: The author was supported by a scholarship from CONACYT-México, number 914871 and FORDECYT-México grant number 292474.