Bioactivity of Prosopis alpataco and Prosopis flexuosa flours: Healthy alternatives as ingredients for nutritional foods

HOFFMAN, E.; BOERI, P; MONASTERIO, R; FONTANA, ARIEL; PUPPO C.; BARRIO D; PIÑUEL, L

Food Bioscience

Elsevier Ltd

Año: 2024 vol. 58

Pods of some Prosopis species are a staple food among rural communities. The nutritional composition, antioxidant activity and in vivo biological properties of P. alpataco Phil. and P. flexuosa DC., underutilized Prosopis species, were studied. High amounts of dietary fiber (>50%) and polyphenols (0.45–0.50 g of gallic acid equivalents/100 g flour) were detected. The amino acid content, mineral composition, and phenolic compound profile were analyzed. Among the most abundant phenolic compounds, (􀀀 )-epigallocatechin gallate, trans-picein and ε-viniferin were identified for the first time in Prosopis species. In vivo study with zebrafish model revealedthat pod extracts resulted in lower reactive oxygen species generation (up to 30%) compared to the control group. Also, P. alpataco extract was able to inhibit enzymes associated with metabolic syndrome: α-amylase, α-glucosidase, and lipase (half maximal inhibitory concentration: 1.93, 2.94 and 22 μg of gallic acid equivalents/ml, respectively). The results evidence the potential value of this non-conventional flour as a promising ingredient for functional foods.