Grape Pomace as a Source of Phenolics for the Inhibition of Starch Digestion Enzymes: A Comparative Study and Standardization of the Efficacy

Abstract

The increase in the incidence of hyperglycemia and diabetes poses the challenge of finding cost-effective natural inhibitors of starch digestion enzymes. Among natural compounds, phenolics have been considered as promising candidates. The aims of this study were as follows: (a) to investigate the effectiveness of the inhibition of different winemaking byproducts towards intestinal brush border α-glucosidase and pancreatic α-amylase in vitro; (b) to calculate an efficacy index relative to the standard acarbose for the phenolic pool of winemaking byproducts, as well as for isolated phenolic compounds and for the phenolic pools of different plants studied in the literature, in order to rank winemaking byproducts with respect to the reference drug and other natural alternatives. Among winemaking byproducts, red grape skins showed the highest inhibitory activities towards both α-glucosidase and α-amylase, which were, on average, 4.9 and 2.6 µg acarbose equivalents/µg total phenolics (µg Ac eq/µg GAE), respectively. A correlation was observed between the total phenolic contents of red grape skins and their inhibitory effectiveness, which is useful for standardizing the efficacy of phenolic extracts obtained from different winemaking processes. In general, the inhibitory activity of the phenolic pool of grape skins was higher than those of isolated phenolic compounds, namely anthocyanins and monomeric and polymeric flavanols and flavonols, probably due to synergistic effects among compounds. Hence, bioactive phenolic fractions could be produced with the focus on functionality rather than purity, in line with the principles of sustainable processing. Based on the efficacy index developed to compare different phenolic compounds and phenolic-rich plants studied in the literature as starch digestion enzyme inhibitors, red grape skins proved to be cost-effective candidates.

Keywords: acarbose; grape; phenolic; α-amylase; α-glucosidase.

Figure 1

Correlation between enzyme inhibition efficacy and phenolic content for red grape skins (▲), white grape skins (♦), and grape seeds (●). (a) α-glucosidase inhibition; (b) α-amylase inhibition. Data for grape seeds were recalculated from Lavelli et al., 2015 [27].

Figure 2

HPLC chromatograms of red skin extract. (a) Major peaks identified at 520 nm: 1. delphinidin–3–O–glucoside; 2. cyanidin–3–O–glucoside; 3. petunidin 3–O–glucoside; 4. peonidin–3–O–glucoside; and 5. malvidin–3-O–glucoside. (b) Major peaks identified at 354 nm: 1. quercetin glucoside; 2. quercetin; and 3. kaempferol. (c) Major peaks identified at λex 230/λem 320: 1. procyanidin B1; 2. catechin; 3. procyanidin B2; and 4. epicatechin.