Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: H007
DOI: https://doi.org/10.24326/ICDSUPL3.H007
Published online: 24 April 2024
ICDSUPL, 3, H007 (2024)
The influence of different polyphenols on potato starch digestibility and the estimated glycaemic index
Dominika Kwaśny1*, Barbara Borczak1, Joanna Kapusta-Duch1
1 Department of Human Nutrition and Dietetics, Faculty of Food Technology, University of Agriculture in Cracow, Mickiewicza 21, 31-120 Cracow, Poland
* Corresponding author: dominika.kwasny@student.urk.edu.pl
Abstract
Non-communicable diseases (NCDs) are today the leading causes of death around the world. One of the four major NCDs is diabetes, while more than 90% of cases are specifically type 2. Therefore, newer methods are being sought to reduce the glycaemic index of commonly consumed foods, without undesirable changes in their organoleptic properties, such as the enrichment of high-starch foods with pure polyphenolic compounds. The aim of the study was to evaluate the impact of polyphenols commonly found in popular food raw materials on the digestibility of potato starch and its glycaemic index value. There were added the following polyphenols: p-coumaric acid and ferulic acid (from phenolic acids), hesperidin and naringenin (from flavanones), (+)catechin and epigallocatechin gallate (from flavanols), quercetin and kaempferol (from flavonols) to 5% wheat starch gels in the amount of 5.10, and 20 mg. Then, in the presence of amylolytic enzymes, the samples were digested. The amount of glucose formed as a result of starch hydrolysis was determined spectrophotometrically. On this basis, the content of rapidly digestible starch (RDS), slowly digestible starch (SDS), resistant starch (RS), total starch (TS), and starch digestion index (SDI) was calculated, and the value of the glycaemic index was estimated. As for the RDS content and the glycaemic index, the lowest value was obtained by adding 20 mg of epigallocatechin gallate (p < 0.05). Epigallocatechin gallate was also the most effective in the case of RS content (the highest value), but this time at a dose of 10 mg (p < 0.05). Regarding the addition of epigallocatechin gallate in the amount of 5 mg, the lowest TS content was obtained (p < 0.05). The highest SDS value was obtained by adding 10 mg of naringenin, as well as kaempferol (p < 0.05). The lowest SDI value was obtained by adding 10 mg of naringein (p < 0.05). In general, the strongest impact on the digestibility and the estimated glycaemic index of potato starch was the addition of epigallocatechin gallate, naringenin, and kaempferol.
Keywords: starch digestibility, glycaemic index, polyphenols
How to cite
D. Kwaśny, B. Borczak, J. Kapusta-Duch, 2024. The influence of different polyphenols on potato starch digestibility and the estimated glycaemic index. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.H007