Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity
AbstractIn South America, the mesocarp flour of Prosopis species plays a prominent role as a food resource in arid areas. The aim of this work was the characterization of the phenolic antioxidants occurring in the pod mesocarp flour of Chilean Prosopis. Samples were collected in the Copiapo, Huasco and Elqui valleys from the north of Chile. The samples of P. chilensis flour exhibited a total phenolic content ranging between 0.82–2.57 g gallic acid equivalents/100 g fresh flour weight. The highest antioxidant activity, measured by the DPPH assay, was observed for samples from the Huasco valley. HPLC-MS/MS analysis allowed the tentative identification of eight anthocyanins and 13 phenolic compounds including flavonol glycosides, C-glycosyl flavones and ellagic acid derivatives. The antioxidant activity and the phenolic composition in the flour suggest that this ancient South American resource may have potential as a functional food. View Full-Text
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Schmeda-Hirschmann, G.; Quispe, C.; Soriano, M.P.C.; Theoduloz, C.; Jiménez-Aspée, F.; Pérez, M.J.; Cuello, A.S.; Isla, M.I. Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity. Molecules 2015, 20, 7017-7033.
Schmeda-Hirschmann G, Quispe C, Soriano MPC, Theoduloz C, Jiménez-Aspée F, Pérez MJ, Cuello AS, Isla MI. Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity. Molecules. 2015; 20(4):7017-7033.Chicago/Turabian Style
Schmeda-Hirschmann, Guillermo; Quispe, Cristina; Soriano, Maria P.C.; Theoduloz, Cristina; Jiménez-Aspée, Felipe; Pérez, Maria J.; Cuello, Ana S.; Isla, Maria I. 2015. "Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity." Molecules 20, no. 4: 7017-7033.