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- Title
Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity.
- Authors
Schmeda-Hirschmann, Guillermo; Quispe, Cristina; Soriano, Maria del Pilar C.; Theoduloz, Cristina; Jiménez-Aspée, Felipe; Pérez, Maria Jorgelina; Cuello, Ana Soledad; Isla, Maria Inés
- Abstract
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.
- Subjects
FLOUR; MESQUITE; PHENOLS; ANTIOXIDANTS; GALLIC acid; HIGH performance liquid chromatography; TANDEM mass spectrometry; FUNCTIONAL foods
- Publication
Molecules, 2015, Vol 20, Issue 4, p7017
- ISSN
1420-3049
- Publication type
Article
- DOI
10.3390/molecules20047017