Nutritional and functional characterization of traditional beverages obtained from Prosopis alba pods by different communities from Argentina Northwestern

RODRIGUEZ, I.F.; CATTANEO, F.; VALDECANTOS, X.; SVAVH, E.; PEREZ, J.; ZAMPINI, I. C.; ISLA, M. I.

Food Bioscience

Editorial Board

Año: 2020

2212-4292

Ethnopharmacological relevance and background: Fermented beverages are relevant in many nutritional, medicinal, social, ritual and religious aspects of numerous traditional societies .Prosopis alba (algarrobo blanco) pods have been a food source (flour and arrope) and beverages (aloja and añapa) to different ethnic communities of arid and semi-arid lands of South America since immemorial times. Aloja is a product obtained by a natural fermentation process and añapa, an unfermented beverage.Aim of the study:The aim of this work was to determine the phytochemical composition and medicinalproperties of alojaand añapafromProsopis alba pods as well as its toxicity and stability at 4°C and room temperature. Material and methods:Spectrophotometric and chromatographic methods were used to determine the chemical composition. In vitro screening models (ABTS?+and β-carotene bleaching assays)were used to evaluate the antioxidant capacity of both traditional beverages. The toxicity was evaluated by Artemiasalina test.Results and discussion: Sugars and polyphenols compounds were the main chemical components for both beverages and showed low content of soluble proteins. The highest free total phenolic, flavonoid and non-flavonoid phenolic compoundscontent was observed in the aloja. The main phenolic constituents identified in both beverages were C-glycosyl flavonoids derivate from apigenin. The ethanol contentin aloja was between 5.3% and 6.7% similar to those of commercial beers. Both beverages showed high antioxidant potential similar to beers. The SC50values obtained oscillated between 0.9-8.5 µg GAE/mL. Data obtained suggests that compounds responsible for antioxidant activities might be C-glycosyl flavonoids. None of the samples were toxic according to the Artemia salina bioassay. Conclusions: Aloja and añapa, two Argentine traditional beverages are perceived by the local populations as ?folk nutraceuticals? and sources of bioactive compounds that could help to prevent pathologies associated with oxidative stress. Our studies could also lead to the re-introduction of forgotten traditional beverages into small-scale markets and promoved the sustentaible culture of this plant species.