Flour from Prosopis alba cotyledons: A natural source of nutrient and bioactive phytochemicals
•The Prosopis alba cotyledons flour showed nutritional and functional properties.•The P. alba cotyledons flour was source of fiber, carotenoid and phenolic compounds.•Five bioactive C-glycosyl flavones were identified.•The P. alba cotyledons flour showed antioxidant and anti-inflammatory activity.•T...
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Veröffentlicht in: | Food chemistry 2016-10, Vol.208, p.89-96 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | •The Prosopis alba cotyledons flour showed nutritional and functional properties.•The P. alba cotyledons flour was source of fiber, carotenoid and phenolic compounds.•Five bioactive C-glycosyl flavones were identified.•The P. alba cotyledons flour showed antioxidant and anti-inflammatory activity.•The cotyledon flour of P. alba could be used in the formulation of functional foods.
The Prosopis alba seed is a waste material in the process to produce pod flour. To suggest a potential use of these seeds it is necessary to determine the nutritional, phytochemical and functional quality of cotyledon flour from Prosopis alba. This flour showed high level of proteins (62%), low content of total carbohydrate and fat. Free polyphenol (1150±20mg GAE/100g flour) and carotenoids (10.55±0.05mg β-CE/100g flour) compounds were the dominant compounds. The main identified constituents in the polyphenolic extracts were C- glycosyl flavones, including schaftoside, isoschaftoside, vicenin II, vitexin and isovitexin. The extract enriched in polyphenolic compounds exhibited ABTS+ reducing capacity and scavenging activity of H2O2; and was able to inhibit phospholipase, lipoxygenase and cyclooxygenase, three pro-inflammatory enzymes. According to our results, the P. alba cotyledon flour could be considered as a new alternative in the formulation of functional foods or food supplements. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2016.03.115 |