Bioactive Properties of Huizache (Caesalpinia cacalaco) Seed Flour: Phenolic Compounds, Antioxidant Capacity, and Inhibition of Glycolytic Enzymes

Huizache (Caesalpinia cacalaco) is a leguminous species native to the Americas, thriving in Mexico’s tropical dry forest. This study evaluated the total phenolic compound (TPC) content, antioxidant capacity, and hypoglycemic potential of C. cacalaco seed flour extracts. Phytochemical analysis confirmed the presence of phenolics, tannins, and terpenes, while saponins and alkaloids were absent. The TPC content was 249.83 ± 0.68 mg GAE/100 g. Antioxidant activity, assessed via ABTS and DPPH assays, was 3,931.26 ± 202.87 and 2,500.87 ± 14.44 µmol TE/100 g, respectively. Enzyme inhibition tests showed α-amylase inhibition of 31.75% (free) and 37.42% (bound), while α-glucosidase inhibition was 43.52% (free) and 26.15% (bound). These results suggest that huizache seed flour possesses high antioxidant capacity and hypoglycemic potential, making it a promising source of bioactive compounds for managing chronic diseases.