Nutritional and functional characterization of traditional beverages obtained from Prosopis alba pods

IVANA FABIOLA RODRÍGUEZ; CATTANEO, FLORENCIA; XIMENA VALDECANTOS ZECH; SVAVH, ERIKA; MARÍA JORGELINA PÉREZ; IRIS CATIANA ZAMPINI; MARÍA INÉS ISLA

Food Bioscience

Editorial Board

Año: 2020

2212-4292

Aloja is a beverage obtained by a natural fermentation and añapa an unfermented beverage from Prosopis alba pods. The aim of this work was to determine the phytochemical composition and functional properties of beverages as well as its toxicity and sensorial evaluation. Sugars and polyphenols were the main components and showed low content of soluble proteins. The highest total phenolic, flavonoid and non-flavonoid phenolic content was observed in aloja. The main phenolics identified in both beverages were C-glycosyl flavonoids derivate from apigenin (Vicenin II and Vitexin) and phenolic acid (cinnamic acid). The ethanol content in aloja was similar to commercial beers. Both beverages showed high antioxidant potential (SC50 values= 0.9-8.5 µg GAE/mL). None of them were toxic. The sensorial evaluation indicates the good acceptance of them. 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.