Prosopis alba seed flour: a source of bioactive phenolic and proteins

ISLA, MARÍA INÉS; PEREZ, J.; CATTANEO, F.; RODRIGUEZ, I.F.; FLORENCIA MARÍA CORREA URIBURU; ZAMPINI, I. C.

Prosopis as a Heat Tolerant Nitrogen Fixing Desert Food Legume 1st Edition

Academic Press

Año: 2022; p. 5 - 10

Prosopis alba seeds constitute an excellent source of gluten free protein (62.09% in cotyledon or germ) that can represent a valuable nutritional complement by its amino acid composition. Proteins, and protein hydrolysates from cotyledons or germ from Prosopis alba seeds showed antioxidant capacity, and inhibitory activity of pro-inflammatory enzymes (lipoxygenase and phospholipase). Free polyphenol compounds were dominant in cotyledons being C- glycosyl flavones the main constituents. Polyphenolic compounds enriched extracts obtained from P. alba germ exhibited ABTS?+ reducing capacity and scavenging activity of H2O2; and was able to inhibit phospholipase, lipoxygenase and cyclooxygenase, three pro-inflammatory enzymes. The dietary supplementation effects with P. alba seed flour improves vascular function in a rabbit model of high fat diet induced metabolic syndrome. According to our results, the P. alba seed flour could be considered as a new alternative in the formulation of functional foods or ingredients or food supplements.