Effects of Polyphenol-rich Cornelian Cherry (Cornus mas L.) and Barberry (Berberis vulgaris) Fruits Extract on Reducing in vitro Starch Digestibility: An Evaluation of Hydrolysis Index

Year 2022, Volume: 6 Issue: 1, 1 - 5, 15.07.2022

Burcu Uslu Fatma Esra Güneş Mustafa Yaman Tuba Özdemir Sancı Settingsçağla Zübeyde Köprü

Abstract

The purpose of this study was to investigate the polyphenol-rich cornelian cherry (Cornus masL.) and barberry (Berberis vulgaris) fruits extract on reducing the in vitro starch digestibility of white bread and evaluation of glycemic indexes. When we evaluated the association between the Rapidly digestible starch (RDS) and Hydrolysis index (HI), the amount of RDS was decreased by the treatments of barberry extract and cornelian cherry extract and the HI of white bread was also decreased. It is thought that the barberry has more inhibitory effects on α-amylase activity than cornelian cherry. We also demonstrated that dietary polyphenols such as anthocyanins and catechins found in cornelian cherry and barberry fruit reduced starch digestion by inhibiting α-amylase and α-glucosidase. When we compare the RDS, SDS, and RS values between the cornelian cherry and barberry treatments, the barberry treatment on WB showed a better-quality starch fraction than the cornelian cherry treatment. This may be because the barberry has a higher amount of antioxidant capacity than the cornelian cherry. Generally, two berry fruits had the effect of reducing the starch digestibility of WB. Thus, consumption of colored berries may contribute to reducing the GI of foods.These findings are demonstrating that barberry and cornelian cherry consumption is favorable for the dietary management of metabolic disorders such as diabetes and hyperlipidemia. According to the results of this study, functional products can be developed to control blood glucose in diabetes. There is a need for more comprehensive studies on this subject that will reveal the causes of the problem.

Keywords

Polyphenols, Cornelian cherry, Barberry, Glycemic index, NutritionIn vitro

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