Flour from Prosopis alba cotyledons: a natural source of nutrient and bioactive phytochemicals
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 cont...
| Autores principales: | , , , , , , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/2410 https://www.sciencedirect.com/science/article/pii/S0308814616304988 https://doi.org/10.1016/j.foodchem.2016.03.115 |
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| author | Cattaneo, Florencia Costamagna, Milena Soledad Zampini, Iris Catiana Sayago, Jorge Esteban Alberto, María Rosa Chamorro, Verónica Celeste Pazos, Adriana Alejandra Thomas-Valdés, S. Schmeda Hirschmann, G. Isla, María Inés |
| author_browse | Alberto, María Rosa Cattaneo, Florencia Chamorro, Verónica Celeste Costamagna, Milena Soledad Isla, María Inés Pazos, Adriana Alejandra Sayago, Jorge Esteban Schmeda Hirschmann, G. Thomas-Valdés, S. Zampini, Iris Catiana |
| author_facet | Cattaneo, Florencia Costamagna, Milena Soledad Zampini, Iris Catiana Sayago, Jorge Esteban Alberto, María Rosa Chamorro, Verónica Celeste Pazos, Adriana Alejandra Thomas-Valdés, S. Schmeda Hirschmann, G. Isla, María Inés |
| author_sort | Cattaneo, Florencia |
| collection | INTA Digital |
| description | 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 β-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. |
| format | Artículo |
| id | INTA2410 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA24102023-04-05T16:37:00Z Flour from Prosopis alba cotyledons: a natural source of nutrient and bioactive phytochemicals Cattaneo, Florencia Costamagna, Milena Soledad Zampini, Iris Catiana Sayago, Jorge Esteban Alberto, María Rosa Chamorro, Verónica Celeste Pazos, Adriana Alejandra Thomas-Valdés, S. Schmeda Hirschmann, G. Isla, María Inés Prosopis Alba Harinas Procesamiento de Alimentos Nutrientes Proteínas Flours Food Processing Nutrients Proteins 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 β-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. Instituto de Tecnología de Alimentos Fil: Cattaneo, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina Fil: Costamagna, Milena Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. Fil: Sayago, Jorge Esteban. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina Fil: Alberto, María Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina Fil: Chamorro, Verónica Celeste. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Pazos, Adriana Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina Fil: Thomas-Valdés, S. Universidad de Talca. Instituto de Química de Recursos Naturales. Laboratorio de Química de Productos Naturales; Chile Fil: Schmeda Hirschmann, G. Universidad de Talca. Instituto de Química de Recursos Naturales. Laboratorio de Química de Productos Naturales; Chile Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina. 2018-05-16T13:16:49Z 2018-05-16T13:16:49Z 2016-10-01 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/2410 https://www.sciencedirect.com/science/article/pii/S0308814616304988 0308-8146 https://doi.org/10.1016/j.foodchem.2016.03.115 eng info:eu-repo/semantics/restrictedAccess application/pdf Food chemistry 208 : 89-96. (October 2016) |
| spellingShingle | Prosopis Alba Harinas Procesamiento de Alimentos Nutrientes Proteínas Flours Food Processing Nutrients Proteins Cattaneo, Florencia Costamagna, Milena Soledad Zampini, Iris Catiana Sayago, Jorge Esteban Alberto, María Rosa Chamorro, Verónica Celeste Pazos, Adriana Alejandra Thomas-Valdés, S. Schmeda Hirschmann, G. Isla, María Inés Flour from Prosopis alba cotyledons: a natural source of nutrient and bioactive phytochemicals |
| title | Flour from Prosopis alba cotyledons: a natural source of nutrient and bioactive phytochemicals |
| title_full | Flour from Prosopis alba cotyledons: a natural source of nutrient and bioactive phytochemicals |
| title_fullStr | Flour from Prosopis alba cotyledons: a natural source of nutrient and bioactive phytochemicals |
| title_full_unstemmed | Flour from Prosopis alba cotyledons: a natural source of nutrient and bioactive phytochemicals |
| title_short | Flour from Prosopis alba cotyledons: a natural source of nutrient and bioactive phytochemicals |
| title_sort | flour from prosopis alba cotyledons a natural source of nutrient and bioactive phytochemicals |
| topic | Prosopis Alba Harinas Procesamiento de Alimentos Nutrientes Proteínas Flours Food Processing Nutrients Proteins |
| url | http://hdl.handle.net/20.500.12123/2410 https://www.sciencedirect.com/science/article/pii/S0308814616304988 https://doi.org/10.1016/j.foodchem.2016.03.115 |
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