a INQUINOA, CONICET, 4000 S.M. de Tucumán, Tucumán, Argentina
b Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, 4000 S.M. de Tucumán, Tucumán,
b Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, 4000 S.M. de Tucumán, Tucumán,
Abstract
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. © 2016 Elsevier Ltd. All rights reserved.
Author keywords
Anti-inflammatory capacity; Antioxidant activity; Cotyledon flour; Genotoxicity; Nutritional properties; Prosopis alba
Indexed keywords
Engineering controlled terms: Drug products; Plants (botany)
Anti-inflammatory capacities; Anti-oxidant activities; Cotyledon flour; Genotoxicities; Nutritional properties; Prosopis alba
Engineering main heading: Polyphenolic compounds
ISSN: 03088146 CODEN: FOCHDSource Type: Journal Original language: English
DOI: 10.1016/j.foodchem.2016.03.115Document Type: Article
Publisher: Elsevier Ltd