PERSONAL DE APOYO
CUELLO Ana Soledad
artículos
Título:
Evaluation of antioxidant capacity, genotoxicity and polyphenol content of non
Autor/es:
M L CARDOZO, R M ORDOÑEZ , I C ZAMPINI, A.S. CUELLO, G. DIBENEDETO, MI ISLA
Revista:
FOOD RESEARCH INTERNATIONAL
Editorial:
ELSEVIER SCIENCE BV
Referencias:
Año: 2010 vol. 43 p. 1505 - 1510
ISSN:
0963-9969
Resumen:
Fruits such as Prosopis pod have been food sources (patay, arrope, chicha or aloja) of inhabitants of arid
and semi-arid lands in South America. The aims of the present study were determine some nutritional
and functional properties as well as genotoxicity of flour obtained from Prosopis ripe pods that were submitted
to different processing. Sucrose constituted the main sugar for flours obtained from Prosopis alba
Prosopis pod have been food sources (patay, arrope, chicha or aloja) of inhabitants of arid
and semi-arid lands in South America. The aims of the present study were determine some nutritional
and functional properties as well as genotoxicity of flour obtained from Prosopis ripe pods that were submitted
to different processing. Sucrose constituted the main sugar for flours obtained from Prosopis alba
Prosopis ripe pods that were submitted
to different processing. Sucrose constituted the main sugar for flours obtained from Prosopis albaProsopis alba
and Prosopis nigra. Decoctions and macerations showed around 2.9% and 1.4% of soluble proteins, respectively.
The highest free phenolics, flavonoids and condensed tannins contents were observed in aqueous
extractions with heating. None of the samples presented phytic acid levels high enough to constitute a
nutritional problem. Antioxidant activity (AA) was evaluated by DPPH, ABTS and b-carotene bleaching
assays. Results showed that the antioxidant potential was significantly higher in flour obtained from P.
nigra pods than in that from P. alba pods, and it was also higher in aqueous extracts than in alcoholic ones.
Data obtained suggests that compounds responsible for AA are thermostable; therefore, Prosopis flour
might be capable of retaining a significant amount of antioxidant capacity after heating. Prosopis extracts
did not show any mutagenic effect with and without metabolic activation. Prosopis flour proved to be a
non conventional, novel and rich source of antioxidant compounds that could help to prevent pathologies
associated with oxidative stress.
Prosopis nigra. Decoctions and macerations showed around 2.9% and 1.4% of soluble proteins, respectively.
The highest free phenolics, flavonoids and condensed tannins contents were observed in aqueous
extractions with heating. None of the samples presented phytic acid levels high enough to constitute a
nutritional problem. Antioxidant activity (AA) was evaluated by DPPH, ABTS and b-carotene bleaching
assays. Results showed that the antioxidant potential was significantly higher in flour obtained from P.
nigra pods than in that from P. alba pods, and it was also higher in aqueous extracts than in alcoholic ones.
Data obtained suggests that compounds responsible for AA are thermostable; therefore, Prosopis flour
might be capable of retaining a significant amount of antioxidant capacity after heating. Prosopis extracts
did not show any mutagenic effect with and without metabolic activation. Prosopis flour proved to be a
non conventional, novel and rich source of antioxidant compounds that could help to prevent pathologies
associated with oxidative stress.
b-carotene bleaching
assays. Results showed that the antioxidant potential was significantly higher in flour obtained from P.
nigra pods than in that from P. alba pods, and it was also higher in aqueous extracts than in alcoholic ones.
Data obtained suggests that compounds responsible for AA are thermostable; therefore, Prosopis flour
might be capable of retaining a significant amount of antioxidant capacity after heating. Prosopis extracts
did not show any mutagenic effect with and without metabolic activation. Prosopis flour proved to be a
non conventional, novel and rich source of antioxidant compounds that could help to prevent pathologies
associated with oxidative stress.
P.
nigra pods than in that from P. alba pods, and it was also higher in aqueous extracts than in alcoholic ones.
Data obtained suggests that compounds responsible for AA are thermostable; therefore, Prosopis flour
might be capable of retaining a significant amount of antioxidant capacity after heating. Prosopis extracts
did not show any mutagenic effect with and without metabolic activation. Prosopis flour proved to be a
non conventional, novel and rich source of antioxidant compounds that could help to prevent pathologies
associated with oxidative stress.
pods than in that from P. alba pods, and it was also higher in aqueous extracts than in alcoholic ones.
Data obtained suggests that compounds responsible for AA are thermostable; therefore, Prosopis flour
might be capable of retaining a significant amount of antioxidant capacity after heating. Prosopis extracts
did not show any mutagenic effect with and without metabolic activation. Prosopis flour proved to be a
non conventional, novel and rich source of antioxidant compounds that could help to prevent pathologies
associated with oxidative stress.
Prosopis flour
might be capable of retaining a significant amount of antioxidant capacity after heating. Prosopis extracts
did not show any mutagenic effect with and without metabolic activation. Prosopis flour proved to be a
non conventional, novel and rich source of antioxidant compounds that could help to prevent pathologies
associated with oxidative stress.
Prosopis extracts
did not show any mutagenic effect with and without metabolic activation. Prosopis flour proved to be a
non conventional, novel and rich source of antioxidant compounds that could help to prevent pathologies
associated with oxidative stress.
Prosopis flour proved to be a
non conventional, novel and rich source of antioxidant compounds that could help to prevent pathologies
associated with oxidative stress.