Bioactivity of Prosopis alpataco and Prosopis flexuosa flours: Healthy alternatives as ingredients for nutritional foods
Prosopis spp. Pods are a staple food among rural communities. The nutritionalcomposition, antioxidant activity and in vivo biological properties of P. alpataco Phil.And P. flexuosa DC., underutilized Prosopis species, were studied. High amount ofdietary fiber (>50%) and polyphenols (0.45-0.50g of...
| Autores: | , , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | Argentina |
| Institución: | Consejo Nacional de Investigaciones Científicas y Técnicas |
| Repositorio: | CONICET Digital (CONICET) |
| Idioma: | inglés |
| OAI Identifier: | oai:ri.conicet.gov.ar:11336/232462 |
| Acceso en línea: | http://hdl.handle.net/11336/232462 |
| Access Level: | acceso embargado |
| Palabra clave: | Prosopis spp. Phenolic compounds (-)-epigallocatechin gallate trans-picein ε- 33 viniferin Zebrafish Metabolic Syndrome Proximate composition https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
| Sumario: | Prosopis spp. Pods are a staple food among rural communities. The nutritionalcomposition, antioxidant activity and in vivo biological properties of P. alpataco Phil.And P. flexuosa DC., underutilized Prosopis species, were studied. High amount ofdietary fiber (>50%) and polyphenols (0.45-0.50g of gallic acid equivalents, GAE/100gflour) were detected. The content of aminoacids, minerals, and the profile of phenoliccompounds (PCs) were determined from pods. Among the most abundant PCs, (-)-epigallocatechin gallate, trans-picein and ε-viniferin were identified for the first time inProsopis species. In vivo study with zebrafish model revealed that pod extractsresulted in lower reactive oxygen species generation (up to 30%) compared to thecontrol group. Also, P. alpataco extract was able to inhibit enzymes associated withmetabolic syndrome progression: α-amylase, α-glucosidase and lipase (half maximalinhibitory concentration: IC50 1.93, 2.94 and 22 μgGAE/ml, respectively). The resultsevidence the potential value of this non-conventional flour as a promising ingredient forfunctional foods. |
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