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Open AccessArticle

Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity

1
Laboratorio de Química de Productos Naturales, Instituto de Química de Recursos Naturales, Universidad de Talca, Casilla 747, Talca 3460000, Chile
2
Facultad de Ciencias de la Salud, Universidad Arturo Prat, Casilla 121, Iquique 1110939, Chile
3
Laboratorio de Cultivo Celular, Facultad de Ciencias de la Salud, Universidad de Talca, Casilla 747, Talca 3460000, Chile
4
Laboratorio de Investigación de Productos Naturales (LIPRON), Instituto de Química del NOA (INIQUINOA.CONICET), Universidad Nacional de Tucumán, San Miguel de Tucumán 4000, Argentina
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Molecules 2015, 20(4), 7017-7033; https://doi.org/10.3390/molecules20047017
Received: 18 January 2015 / Revised: 9 April 2015 / Accepted: 13 April 2015 / Published: 17 April 2015
(This article belongs to the Section Molecular Diversity)
In 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
Keywords: Prosopis chilensis; mesocarp flour; flavonoids; antioxidant; traditional food Prosopis chilensis; mesocarp flour; flavonoids; antioxidant; traditional food
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MDPI and ACS Style

Schmeda-Hirschmann, G.; Quispe, C.; Soriano, M.D.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. https://doi.org/10.3390/molecules20047017

AMA Style

Schmeda-Hirschmann G, Quispe C, Soriano MDPC, 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. https://doi.org/10.3390/molecules20047017

Chicago/Turabian Style

Schmeda-Hirschmann, Guillermo; Quispe, Cristina; Soriano, Maria D.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. https://doi.org/10.3390/molecules20047017

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