ASPARAGUS FROM SAN JUAN: A POTENTIAL FUNCTIONAL FOOD

MOLINELLI MV,; LIMA B,; FABANI MP; BARONI V,; WUNDERLIN DA ,; FERESIN GE; TAPIA A.

Estancia Grande, San Luis

Congreso; XXXII congreso anual de la Soc. de Biologia de Cuyo; 2014

Soc. de Biologia de Cuyo

The global food trends in recent years have shown highlight interest of certain foods, which besides the nutritional value; provide benefits to the physiological functions of the human body. These variations in eating patterns have created a new area of development in food science and nutrition, which is called "functional food". The aim was to evaluate the total phenolics and flavonoids contents, as well as antioxidant and antibacterial activities of methanolic extracts from culture of Asparagus officinalis L. The total phenolics content (according the Folin?Ciocalteau method) was ranging from 67 to 70 mg of gallic acid equivalents per 100 g of fresh weight, whereas flavonoids (by Aluminium trichloride method) ranged from 19.3 to 22 mg of quercetin equivalents per mg/100 g fresh weight. In general, the asparagus samples presented high macronutrients contents of K, P, Ca, and Mg, and low amounts of Na, Fe, Al, Zn, B, Mn, and Cu (FAAS-FAES e ICP-MS). On the other hand, the methanolic extracts showed a moderate free radical scavenging activity with IC50 value of 2mg/ml (DPPH method). Regarding to the antibacterial effect, the asparagus from San Juan, presented a moderate activity against Salmonella enteritidis and Escherichia coli ATCC (MIC = 500 µg/ml); while E. coli clinical isolated and Yersinia enterocolítica low activity (MIC value between 1000 and 1500 µg/ml). This is the first report of Asparagus officinalis L cultivars from San Juan Argentine, enhancement its popular reputation as a nutritionally healthy food. (CICICA ?UNSJ-CONICET)