"ISOLATION OF ANTIOXIDANT PROTEINS FROM PROSOPIS COTYLEDONS FLOUR."

FLORENCIA CATTANEO; JORGE ESTEBAN SAYAGO; ROXANA MABEL ORDOÑEZ; MARÍA INÉS ISLA

Foz Do Iguazu

Congreso; 16th World Congress of Food Science and Technology-XVII Latin American Seminar of Food Science and Technology; 2012

IUFOST-International

Prosopis species are considered multipurpose trees and shrubs by FAO. Their fruits constitute a food source for humans and animals of Monte desert . According to the Argentine Food Code, flour of algarrobo is produced by milling the whole mature pod, but in the traditional process, due to the hardness of the endocarp, most of the seeds are discarded . The aim of this work was proteins extraction from cotyledons seed of Prosopis and the evaluation of their antioxidant capacity for its potential use as functional food, or useful additive to retard both lipid peroxidation, and the formation of secondary lipid peroxidation products, thus helping to maintain flavor, texture, and in some cases, the color of the food products during storage.