TY - JOUR
T1 - Alcoholic fermentation enhances in vitro and cellular antioxidant capacity and in vitro antihypertensive potential of native Chilean fruits algarrobo (Neltuma chilensis) and chañar (Geoffroea decorticans)
AU - Mitsi, Christina
AU - Echeverría, Cesar
AU - Cubillos, Francisco A.
AU - Monardes-Carvajal, Carolina
AU - Forero-Doria, Oscar
AU - Echeverría, Javier
N1 - Publisher Copyright:
© 2025 Elsevier Ltd
PY - 2025/7
Y1 - 2025/7
N2 - The present study aimed to investigate the effect of alcoholic fermentation with Saccharomyces cerevisiae on the chemical composition, antioxidant capacity, and antihypertensive potential of extracts from two Chilean native pulses: algarrobo (Neltuma chilensis (Molina) C.E.Hughes & G.P.Lewis) and chañar (Geoffroea decorticans (Gill. ex Hook. et Arn.). The fermentation process increased the Total Phenolic and Total Flavonoid Content in both algarrobo and chañar extracts. Fermented extracts (FEs) showed higher concentrations of organic acids, a decrease in glucose and fructose levels, and glycerol. LC-MS analysis revealed a greater diversity of compounds in FEs, including various chemical superclasses not detected in aqueous extracts (AEs). Fermentation significantly enhanced the in vitro and cellular antioxidant capacity of both fruits. FEs and non-fermented extracts (AEs) exhibited in vitro antihypertensive potential, associated with the in vitro inhibition of the Angiotensin Converting Enzyme I (ACE I) and renin, with FEs generally showing enhanced bioactivity. Our findings suggest that alcoholic fermentation enhances the antioxidant and antihypertensive properties of algarrobo and chañar, verifying its potential to enhance the nutritional and medicinal value of these native Chilean fruits.
AB - The present study aimed to investigate the effect of alcoholic fermentation with Saccharomyces cerevisiae on the chemical composition, antioxidant capacity, and antihypertensive potential of extracts from two Chilean native pulses: algarrobo (Neltuma chilensis (Molina) C.E.Hughes & G.P.Lewis) and chañar (Geoffroea decorticans (Gill. ex Hook. et Arn.). The fermentation process increased the Total Phenolic and Total Flavonoid Content in both algarrobo and chañar extracts. Fermented extracts (FEs) showed higher concentrations of organic acids, a decrease in glucose and fructose levels, and glycerol. LC-MS analysis revealed a greater diversity of compounds in FEs, including various chemical superclasses not detected in aqueous extracts (AEs). Fermentation significantly enhanced the in vitro and cellular antioxidant capacity of both fruits. FEs and non-fermented extracts (AEs) exhibited in vitro antihypertensive potential, associated with the in vitro inhibition of the Angiotensin Converting Enzyme I (ACE I) and renin, with FEs generally showing enhanced bioactivity. Our findings suggest that alcoholic fermentation enhances the antioxidant and antihypertensive properties of algarrobo and chañar, verifying its potential to enhance the nutritional and medicinal value of these native Chilean fruits.
KW - ACE I inhibition
KW - Antihypertensive potential
KW - Antioxidant capacity
KW - Fermentation-induced chemical changes
KW - Renin inhibition
KW - Traditional fermented beverages
UR - http://www.scopus.com/inward/record.url?scp=105005463496&partnerID=8YFLogxK
U2 - 10.1016/j.fbio.2025.106852
DO - 10.1016/j.fbio.2025.106852
M3 - Article
AN - SCOPUS:105005463496
SN - 2212-4292
VL - 69
JO - Food Bioscience
JF - Food Bioscience
M1 - 106852
ER -