Influence of Clitoria ternatea Flower Extract on the In Vitro Enzymatic Digestibility of Starch and Its Application in Bread.

Charoonsri Chusak,Christiani Henry,Sirichai Adisakwattana,Varanya Techasukthavorn,Praew Chantarasinlapin

doi:10.3390/foods7070102

Abstract

This study aimed to assess the effect of the Clitoria ternatea L. flower extract (CTE), on the inhibition of pancreatic α-amylase, in vitro starch hydrolysis, and predicted the glycemic index of different type of flours including potato, cassava, rice, corn, wheat, and glutinous rice flour. The application in a bakery product prepared from flour and CTE was also determined. The results demonstrated that the 1% and 2% (w/v) CTE inhibited the pancreatic α-amylase activity by using all flours as a substrate. Moreover, 0.5%, 1%, and 2% (w/v) CTE showed a significant reduction in the glucose release, hydrolysis index (HI), and predicted glycemic index (pGI) of flour. In glutinous rice flour, 1% and 2% (w/v) CTE had a significantly lower level of rapidly digestible starch (RDS) and slowly digestible starch (SDS) with a concomitant higher level of undigested starch. The statistical analysis demonstrated strong positive significant correlations between the percentage of CTE and the undigested starch of wheat and cassava. The addition of 5%, 10%, and 20% (w/w) CTE significantly reduced the rate of starch digestion of the wheat bread. The pGI of bread incorporated with 5% CTE (w/w) was significantly lower than that of the control bread. Our findings suggest that CTE could reduce the starch digestibility, the HI, and pGI of flour through the inhibition of carbohydrate digestive enzymes. Taken together, CTE may be a potent ingredient for the reduced glycemic index of flours.

Highlights

Carbohydrates are one of three basic macronutrients that produce energy for our body
The physio-chemical properties of carbohydrate foods are normally investigated bya measurement of the rate and extent and of glucose decreased. These findings suggest that Clitoria ternatea L. flower extract (CTE) has potential to reduce the release of maltose carbohydrate foods are normally investigated by measurement of the rate and extent of glucose from flours,digestion leading to under a delay controlled in the rate ofconditions starch digestibility
The present study demonstrated that CTE could inhibit pancreatic α-amylase activity, leading to a reduction of maltose release from flour

Summary

Introduction

Carbohydrates are one of three basic macronutrients that produce energy for our body. Edible flour enriched with carbohydrates has been made from several parts of plants, including roots, seeds, and germs [1]. Flour is a common ingredient used for foods and desserts, according to different cooking purposes. The excessive and chronic consumption of flour markedly increases the postprandial blood glucose level and leads to excess visceral fat, which increases both insulin resistance and inflammation, and predisposes one to diabetes, hypertension, and cardiovascular diseases [2]. It has been shown that various types of flour contribute to a different rate and degree of starch hydrolysis, resulting in varying degrees of postprandial blood glucose rise [3].

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