Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)

COSTAMAGNA MILENA SOLEDAD; ORDOÑEZ ROXANA; ZAMPINI, CATIANA; SAYAGO JORGE; ISLA, MARIA INES

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2013 vol. 54 p. 160 - 168

0963-9969

Geoffroea decorticans, popularly known as ?Chañar,? is widely distributed throughout Northwestern Argentina. Its fruit is consumed in different forms (flour, arrope, and hydroalcoholic beverage) in several Argentinean communities. The aim of this work is to quantify macronutrients and phytochemicals of G. decorticans fruit and products derived from it as well as to determine its functional properties and toxicity. A high content of fiber and other phytochemicals (carotenoids, ascorbic acid and polyphenols, principally non flavonoids) were detected in Chañar flour. Due to physicochemical changes may occur during processing fruits that affect the functional properties, different traditional food were obtained from them and its properties were studied. The phenolic compounds content in different arrope types (with and without sugar added) was lower (between 3 and 10 fold) than the Chañar flour. Condensed tannins were the dominant phenolics in the flour but in arrope without sugar decreased 21 fold and in arrope with sugar were not detected. The content of ascorbic acid in arrope was similar to flour. All preparations obtained from flour and arrope showed hydrogen or electron donor capacity and were active as inhibitor of lipoperoxidation. On the other hand, extracts did not show any mutagenic effect. Chañar flour, beverage, decoction and arrope consumption could be encouraged for its functional properties and nutritional properties. The explotation of this native natural resource could be very important for regional economy.