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Flour from Prosopis alba seeds could be used as functional food or dietary supplement
FLORENCIA CATTANEO; MILENA SOLEDAD COSTAMAGNA; IRIS CATIANA ZAMPINI; JORGE ESTEBAN SAYAGO; MARÍA ROSA ALBERTO; ROXANA MABEL ORDOÑEZ; VERÓNICA CHAMORRO; ADRIANA PAZOS; MARÍA INÉS ISLA
Congreso; 14th International Congress of Ethnopharmacology VIII Simposio Internacional de Química de Productos Naturales y sus Aplicaciones; 2014
Universidad de Talca -Chile
In Argentina, the pods of Prosopis alba are used as a source of food products (syrup, flour, sweets such as arrope, patay and jam) and drinks (añapa, aloja and chicha). According to the ?Código Alimentario Argentino?, ?algarrobo flour? is produced by grinding of whole mature pods of Prosopis alba and P. nigra but until this moment most of the seed is discarded and only the mesocarp is used in the grounding traditional process. The aim of this paper was to determine the nutritional quality, phytochemical composition and biological properties of Prosopis alba seed flour to promote its use. Crude protein was the major component of cotyledon flour (62 %). Furthermore, the flour showed low level of carbohydrate and fat. The main fatty acids were linoleic (60.62%), oleic (18.08%) and palmitic (15.87%) acids. As regards minerals, the flour was high in K and P and low in Na. Further, the cotyledon flour could be considered a ?source of fiber? due to its high content (9%). Carotenoids (10%) and phenolic compounds (11%) were the dominant phytochemical. The extract enriched in free phenolic compounds obtained from flour exhibited ABTS?+ reducing capacity and scavenging activity of H2O2 and was able to inhibit three pro-inflammatory enzymes (lipoxygenase, phospholipase and cyclooxigenase)... The results suggest that due to its nutritional and functional properties, P. alba cotyledon flour could be considered a new alternative in the formulation of foods or food supplements, alone or combined with cereal proteins.