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 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.

Bibliographic Details

Main Authors:	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
Format:	info:ar-repo/semantics/artículo biblioteca
Language:	eng
Published:	2016-10-01
Subjects:	Prosopis Alba, Harinas, Procesamiento de Alimentos, Nutrientes, Proteínas, Flours, Food Processing, Nutrients, Proteins,
Online Access:	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
Tags:	Add Tag No Tags, Be the first to tag this record!