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Flour from Prosopis alba cotyledons: a natural source of nutrient and bioactive phytochemicals

Resumen
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 [ver mas...]
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. [Cerrar]
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Autor
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;  
Fuente
Food chemistry 208 : 89-96. (October 2016)
Fecha
2016-10-01
ISSN
0308-8146
URI
http://hdl.handle.net/20.500.12123/2410
https://www.sciencedirect.com/science/article/pii/S0308814616304988
DOI
https://doi.org/10.1016/j.foodchem.2016.03.115
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pdf
Tipo de documento
artículo
Palabras Claves
Prosopis Alba; Harinas; Flours; Procesamiento de Alimentos; Food Processing; Nutrientes; Nutrients; Proteínas; Proteins;
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Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
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