Abstract

This study evaluated the impact of heat treatment and enzymatic hydrolysis using Viscozyme® L (a carbohydrase blend) on the proteolytic profile, total phenolic content, and the antioxidant, antidiabetic, and antihypertensive properties of tepejilote (Chamaedorea tepejilote Liebm) inflorescence powders. Heat treatment increased free amino groups relative to the untreated sample, with the greatest increase observed when combined with enzymatic hydrolysis, particularly under boiling and steam-pressure conditions, due to the release of intracellular compounds. This pattern was confirmed by electrophoretic analyses using Tris–Glycine and Tris–Tricine buffers. The phenolic content also showed a statistically significant increase (p < 0.05) following thermal processing, reaching approximately 1.3- to 1.8-fold higher values than the untreated control. The addition of Viscozyme® L further enhanced this effect, indicating improved bioaccessibility of phenolic compounds, which was reflected in increased antioxidant activity, as measured by DPPH• and FRAP assays. In assays for DPP-IV enzyme inhibition, heat treatments, particularly steam pressure, enhanced inhibitory activity compared to the control. Likewise, the combination of heat and Viscozyme® L resulted in angiotensin-converting enzyme (ACE) inhibition exceeding 50%. These findings suggest that integrating thermal processing and enzymatic hydrolysis significantly enhances the biofunctional properties of tepejilote, highlighting its potential as a value-added ingredient in food and nutraceutical formulations.

IPC Classification

Keywords