Producción CyT
Artículo
Autoría
CATTANEO, FLORENCIA
;
Costamagna, Milena Soledad
;
ZAMPINI, IRIS CATIANA
;
Sayago, Jorge Esteban
;
ALBERTO, MARIA ROSA
;
Chamorro, Monica Viviana
;
Pazos, Adriana Alejandra
;
Thomas Valdés, S.
;
Schmeda Hirschmann, Guillermo
;
ISLA, MARIA INES
Fecha
2016
Editorial y Lugar de Edición
Elsevier
Revista
FOOD CHEMISTRY,
vol. 208
(pp. 89-96)
Elsevier
Resumen
Información suministrada por el agente en
SIGEVA
The Prosopis alba seed is a waste material in the process to produce pod flour. To suggest a potential use of these seeds it is necessary to determine the nutritional, phytochemical and functional quality of cotyledon flour from Prosopis alba. This flour showed high level of proteins (62%), low content of total carbohydrate and fat. Free polyphenol (1150 ± 20 mg GAE/100 g flour) and carotenoids (10.55 ± 0.05 mg ?-CE/100 g flour) compounds were the dominant compounds. The main iden...
The Prosopis alba seed is a waste material in the process to produce pod flour. To suggest a potential use of these seeds it is necessary to determine the nutritional, phytochemical and functional quality of cotyledon flour from Prosopis alba. This flour showed high level of proteins (62%), low content of total carbohydrate and fat. Free polyphenol (1150 ± 20 mg GAE/100 g flour) and carotenoids (10.55 ± 0.05 mg ?-CE/100 g flour) compounds were the dominant compounds. The main identified constituents in the polyphenolic extracts were C- glycosyl flavones, including schaftoside, isoschaftoside, vicenin II, vitexin and isovitexin. The extract enriched in polyphenolic compounds exhibited ABTS+ reducing capacity and scavenging activity of H2O2; and was able to inhibit phospholipase, lipoxygenase and cyclooxygenase, three pro-inflammatory enzymes. According to our results, the P. alba cotyledon flour could be considered as a new alternative in the formulation of functional foods or food supplements.
Ver más
Ver menos
Palabras Clave
Cotyledon flourGenotoxicityProsopis albaAntiinflammatory capacityAntioxidant activityNutritional properties
Descargue o solicite el texto completo