Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)

Autores
Costamagna, Milena Soledad; Ordóñez, Roxana Mabel; Zampini, Iris Catiana; Sayago, Jorge Esteban; Isla, Maria Ines
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Geoffroea decorticans, popularly known as “Chañar,” is widely distributed throughout Northwestern Argentina. Its fruit is consumed in different forms (flour, arrope, and hydroalcoholic beverage) in several Argentinean communities. The aim of this work is to quantify macronutrients and phytochemicals of G. decorticans fruit and its derived products as well as to determine its functional properties and toxicity. A high content of fiber and other phytochemicals (carotenoids, ascorbic acid and polyphenols, principally non flavonoids) were detected in Chañar flour. Since physicochemical changes that affect the functional properties of the fruit may occur during processing, different traditional foods were obtained from the fruit and their properties were studied. The phenolic compound content in different arrope types (with and without sugar added) was lower (between 3 and 18 fold) than that of Chañar flour. Condensed tannins were the dominant phenolics in the flour but in arrope without sugar they decreased 21 fold and in arrope with sugar were not detected. The content of ascorbic acid in arrope was similar to that of flour. All preparations obtained from flour and arrope showed hydrogen or electron donor capacity and were active as lipoperoxidation inhibitors. On the other hand, extracts did not show any mutagenic effect. The consumption of Chañar flour, beverage, decoction and arrope could be encouraged for their functional and nutritional properties. The exploitation of this native natural resource could be very important for regional economy.
Fil: Costamagna, Milena Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Sayago, Jorge Esteban. Universidad Nacional de Tucumán; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Materia
Nutritional
Properties
Antioxidant
Flour
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/77660
Acceder
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network_acronym_str CONICETDig
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network_name_str CONICET Digital (CONICET)
spelling Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)Costamagna, Milena SoledadOrdóñez, Roxana MabelZampini, Iris CatianaSayago, Jorge EstebanIsla, Maria InesNutritionalPropertiesAntioxidantFlourhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Geoffroea decorticans, popularly known as “Chañar,” is widely distributed throughout Northwestern Argentina. Its fruit is consumed in different forms (flour, arrope, and hydroalcoholic beverage) in several Argentinean communities. The aim of this work is to quantify macronutrients and phytochemicals of G. decorticans fruit and its derived products as well as to determine its functional properties and toxicity. A high content of fiber and other phytochemicals (carotenoids, ascorbic acid and polyphenols, principally non flavonoids) were detected in Chañar flour. Since physicochemical changes that affect the functional properties of the fruit may occur during processing, different traditional foods were obtained from the fruit and their properties were studied. The phenolic compound content in different arrope types (with and without sugar added) was lower (between 3 and 18 fold) than that of Chañar flour. Condensed tannins were the dominant phenolics in the flour but in arrope without sugar they decreased 21 fold and in arrope with sugar were not detected. The content of ascorbic acid in arrope was similar to that of flour. All preparations obtained from flour and arrope showed hydrogen or electron donor capacity and were active as lipoperoxidation inhibitors. On the other hand, extracts did not show any mutagenic effect. The consumption of Chañar flour, beverage, decoction and arrope could be encouraged for their functional and nutritional properties. The exploitation of this native natural resource could be very important for regional economy.Fil: Costamagna, Milena Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Sayago, Jorge Esteban. Universidad Nacional de Tucumán; ArgentinaFil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaElsevier Science2013-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/77660Costamagna, Milena Soledad; Ordóñez, Roxana Mabel; Zampini, Iris Catiana; Sayago, Jorge Esteban; Isla, Maria Ines; Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage); Elsevier Science; Food Research International; 54; 1; 6-2013; 160-1680963-9969CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S096399691300327X?via%3Dihubinfo:eu-repo/semantics/altIdentifier/url/https://dx.doi.org/10.1016/j.foodres.2013.05.038info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:11:19Zoai:ri.conicet.gov.ar:11336/77660instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:11:19.892CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)
title Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)
spellingShingle Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)
Costamagna, Milena Soledad
Nutritional
Properties
Antioxidant
Flour
title_short Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)
title_full Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)
title_fullStr Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)
title_full_unstemmed Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)
title_sort Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage)
dc.creator.none.fl_str_mv Costamagna, Milena Soledad
Ordóñez, Roxana Mabel
Zampini, Iris Catiana
Sayago, Jorge Esteban
Isla, Maria Ines
author Costamagna, Milena Soledad
author_facet Costamagna, Milena Soledad
Ordóñez, Roxana Mabel
Zampini, Iris Catiana
Sayago, Jorge Esteban
Isla, Maria Ines
author_role author
author2 Ordóñez, Roxana Mabel
Zampini, Iris Catiana
Sayago, Jorge Esteban
Isla, Maria Ines
author2_role author
author
author
author
dc.subject.none.fl_str_mv Nutritional
Properties
Antioxidant
Flour
topic Nutritional
Properties
Antioxidant
Flour
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Geoffroea decorticans, popularly known as “Chañar,” is widely distributed throughout Northwestern Argentina. Its fruit is consumed in different forms (flour, arrope, and hydroalcoholic beverage) in several Argentinean communities. The aim of this work is to quantify macronutrients and phytochemicals of G. decorticans fruit and its derived products as well as to determine its functional properties and toxicity. A high content of fiber and other phytochemicals (carotenoids, ascorbic acid and polyphenols, principally non flavonoids) were detected in Chañar flour. Since physicochemical changes that affect the functional properties of the fruit may occur during processing, different traditional foods were obtained from the fruit and their properties were studied. The phenolic compound content in different arrope types (with and without sugar added) was lower (between 3 and 18 fold) than that of Chañar flour. Condensed tannins were the dominant phenolics in the flour but in arrope without sugar they decreased 21 fold and in arrope with sugar were not detected. The content of ascorbic acid in arrope was similar to that of flour. All preparations obtained from flour and arrope showed hydrogen or electron donor capacity and were active as lipoperoxidation inhibitors. On the other hand, extracts did not show any mutagenic effect. The consumption of Chañar flour, beverage, decoction and arrope could be encouraged for their functional and nutritional properties. The exploitation of this native natural resource could be very important for regional economy.
Fil: Costamagna, Milena Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Sayago, Jorge Esteban. Universidad Nacional de Tucumán; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
description Geoffroea decorticans, popularly known as “Chañar,” is widely distributed throughout Northwestern Argentina. Its fruit is consumed in different forms (flour, arrope, and hydroalcoholic beverage) in several Argentinean communities. The aim of this work is to quantify macronutrients and phytochemicals of G. decorticans fruit and its derived products as well as to determine its functional properties and toxicity. A high content of fiber and other phytochemicals (carotenoids, ascorbic acid and polyphenols, principally non flavonoids) were detected in Chañar flour. Since physicochemical changes that affect the functional properties of the fruit may occur during processing, different traditional foods were obtained from the fruit and their properties were studied. The phenolic compound content in different arrope types (with and without sugar added) was lower (between 3 and 18 fold) than that of Chañar flour. Condensed tannins were the dominant phenolics in the flour but in arrope without sugar they decreased 21 fold and in arrope with sugar were not detected. The content of ascorbic acid in arrope was similar to that of flour. All preparations obtained from flour and arrope showed hydrogen or electron donor capacity and were active as lipoperoxidation inhibitors. On the other hand, extracts did not show any mutagenic effect. The consumption of Chañar flour, beverage, decoction and arrope could be encouraged for their functional and nutritional properties. The exploitation of this native natural resource could be very important for regional economy.
publishDate 2013
dc.date.none.fl_str_mv 2013-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/77660
Costamagna, Milena Soledad; Ordóñez, Roxana Mabel; Zampini, Iris Catiana; Sayago, Jorge Esteban; Isla, Maria Ines; Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage); Elsevier Science; Food Research International; 54; 1; 6-2013; 160-168
0963-9969
CONICET Digital
CONICET
url http://hdl.handle.net/11336/77660
identifier_str_mv Costamagna, Milena Soledad; Ordóñez, Roxana Mabel; Zampini, Iris Catiana; Sayago, Jorge Esteban; Isla, Maria Ines; Nutritional and antioxidant properties of Geoffroea decorticans, an Argentinean fruit, and derived products (flour, arrope, decoction and hydroalcoholic beverage); Elsevier Science; Food Research International; 54; 1; 6-2013; 160-168
0963-9969
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S096399691300327X?via%3Dihub
info:eu-repo/semantics/altIdentifier/url/https://dx.doi.org/10.1016/j.foodres.2013.05.038
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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