Effect of the Enzymatic Treatment of Phenolic-Rich Pigments from Purple Corn (Zea mays L.): Evaluation of Thermal Stability and Alpha-Glucosidase Inhibition

The impact of enzymatic treatment of Candida antarctica lipase B on a phenolics-rich extract from purple corn ( Zea mays L.) (PCE) was evaluated. PCE was obtained by solid–liquid extraction with 80% ethanol. PCE was treated with lipase B in acetonitrile using octanoic acid as acyl donor for 72 h. Acylated and non-acylated PCE were tested for thermal stability at 80 °C, ɑ-glucosidase inhibitory activity, and molecular docking. The enzymatic treatment promoted the generation of a reaction product identified by HPLC along with a bathochromic shift (530 to 570 nm) in the extract. Enzymatic treatment increased ( p