Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forest

Autores
Orrabalis, Camilo Javier; Mufari, Jesica Romina; Gorostegui, Horacio Adrián; Calandri, Edgardo Luis; Guzman, Carlos A.
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Geoffroea decorticans, chañar, is an abundant tree in the north of Argentina and limiting countries.Its fruits are rich in minerals, carbohydrate, protein and fibers. A novel approach was developed, where aftercoarse milling and sieving of the fruits, exocarp and mesocarp is separated from the stones (endocarp andseed). Subsequent fine grinding gave flours named A and B, respectively. But, in another original process, thestones can be coarse milled and two new fractions can be obtained, C and D. Flour A representing 61% of thefruit was low in crude fiber (CF, 5.13%) and fat (1.89%), but high in carbohydrate (81.95%) and protein(8.90%). Flour B was higher in fat and fibers (6.66% and 46.8%), but lower in protein (5.02%). The carbohydrate content was almost the same in both. Flour C had almost nothing of fat and minor quantities ofprotein but was rich in fibers (47.0%). Flour D contained most of the stone protein and the remaining oil in a 23% concentration. The main minerals present in the different fractions were Ca, Mg, and Fe, while heavy metalswere not significant. Samples showed all essential amino acids in free state except the sulfur ones, but theproteins presented all of them, with some fractions exceeding the chemical score of 100. These results enable tosuggest some of these flour fractions as raw material for food or feed.
Fil: Orrabalis, Camilo Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Formosa; Argentina
Fil: Mufari, Jesica Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Gorostegui, Horacio Adrián. Universidad Nacional de Formosa; Argentina
Fil: Calandri, Edgardo Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Guzman, Carlos A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
Chañar Fruit
Proximate Analysis
Flours
Aminoacids
Electrophoresis
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:11336/48526
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/48526
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forestOrrabalis, Camilo JavierMufari, Jesica RominaGorostegui, Horacio AdriánCalandri, Edgardo LuisGuzman, Carlos A.Chañar FruitProximate AnalysisFloursAminoacidsElectrophoresishttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Geoffroea decorticans, chañar, is an abundant tree in the north of Argentina and limiting countries.Its fruits are rich in minerals, carbohydrate, protein and fibers. A novel approach was developed, where aftercoarse milling and sieving of the fruits, exocarp and mesocarp is separated from the stones (endocarp andseed). Subsequent fine grinding gave flours named A and B, respectively. But, in another original process, thestones can be coarse milled and two new fractions can be obtained, C and D. Flour A representing 61% of thefruit was low in crude fiber (CF, 5.13%) and fat (1.89%), but high in carbohydrate (81.95%) and protein(8.90%). Flour B was higher in fat and fibers (6.66% and 46.8%), but lower in protein (5.02%). The carbohydrate content was almost the same in both. Flour C had almost nothing of fat and minor quantities ofprotein but was rich in fibers (47.0%). Flour D contained most of the stone protein and the remaining oil in a 23% concentration. The main minerals present in the different fractions were Ca, Mg, and Fe, while heavy metalswere not significant. Samples showed all essential amino acids in free state except the sulfur ones, but theproteins presented all of them, with some fractions exceeding the chemical score of 100. These results enable tosuggest some of these flour fractions as raw material for food or feed.Fil: Orrabalis, Camilo Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Formosa; ArgentinaFil: Mufari, Jesica Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Gorostegui, Horacio Adrián. Universidad Nacional de Formosa; ArgentinaFil: Calandri, Edgardo Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Guzman, Carlos A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaARC Publications2015-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/48526Orrabalis, Camilo Javier; Mufari, Jesica Romina; Gorostegui, Horacio Adrián; Calandri, Edgardo Luis; Guzman, Carlos A.; Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forest; ARC Publications; International Journal of Advanced Research in Botany; 1; 1; 7-2015; 23-332455-4316CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://bit.ly/2LN05U5info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:24Zoai:ri.conicet.gov.ar:11336/48526instacron: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 09:53:24.574CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forest
title Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forest
spellingShingle Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forest
Orrabalis, Camilo Javier
Chañar Fruit
Proximate Analysis
Flours
Aminoacids
Electrophoresis
title_short Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forest
title_full Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forest
title_fullStr Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forest
title_full_unstemmed Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forest
title_sort Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forest
dc.creator.none.fl_str_mv Orrabalis, Camilo Javier
Mufari, Jesica Romina
Gorostegui, Horacio Adrián
Calandri, Edgardo Luis
Guzman, Carlos A.
author Orrabalis, Camilo Javier
author_facet Orrabalis, Camilo Javier
Mufari, Jesica Romina
Gorostegui, Horacio Adrián
Calandri, Edgardo Luis
Guzman, Carlos A.
author_role author
author2 Mufari, Jesica Romina
Gorostegui, Horacio Adrián
Calandri, Edgardo Luis
Guzman, Carlos A.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Chañar Fruit
Proximate Analysis
Flours
Aminoacids
Electrophoresis
topic Chañar Fruit
Proximate Analysis
Flours
Aminoacids
Electrophoresis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Geoffroea decorticans, chañar, is an abundant tree in the north of Argentina and limiting countries.Its fruits are rich in minerals, carbohydrate, protein and fibers. A novel approach was developed, where aftercoarse milling and sieving of the fruits, exocarp and mesocarp is separated from the stones (endocarp andseed). Subsequent fine grinding gave flours named A and B, respectively. But, in another original process, thestones can be coarse milled and two new fractions can be obtained, C and D. Flour A representing 61% of thefruit was low in crude fiber (CF, 5.13%) and fat (1.89%), but high in carbohydrate (81.95%) and protein(8.90%). Flour B was higher in fat and fibers (6.66% and 46.8%), but lower in protein (5.02%). The carbohydrate content was almost the same in both. Flour C had almost nothing of fat and minor quantities ofprotein but was rich in fibers (47.0%). Flour D contained most of the stone protein and the remaining oil in a 23% concentration. The main minerals present in the different fractions were Ca, Mg, and Fe, while heavy metalswere not significant. Samples showed all essential amino acids in free state except the sulfur ones, but theproteins presented all of them, with some fractions exceeding the chemical score of 100. These results enable tosuggest some of these flour fractions as raw material for food or feed.
Fil: Orrabalis, Camilo Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Formosa; Argentina
Fil: Mufari, Jesica Romina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Gorostegui, Horacio Adrián. Universidad Nacional de Formosa; Argentina
Fil: Calandri, Edgardo Luis. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Guzman, Carlos A.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description Geoffroea decorticans, chañar, is an abundant tree in the north of Argentina and limiting countries.Its fruits are rich in minerals, carbohydrate, protein and fibers. A novel approach was developed, where aftercoarse milling and sieving of the fruits, exocarp and mesocarp is separated from the stones (endocarp andseed). Subsequent fine grinding gave flours named A and B, respectively. But, in another original process, thestones can be coarse milled and two new fractions can be obtained, C and D. Flour A representing 61% of thefruit was low in crude fiber (CF, 5.13%) and fat (1.89%), but high in carbohydrate (81.95%) and protein(8.90%). Flour B was higher in fat and fibers (6.66% and 46.8%), but lower in protein (5.02%). The carbohydrate content was almost the same in both. Flour C had almost nothing of fat and minor quantities ofprotein but was rich in fibers (47.0%). Flour D contained most of the stone protein and the remaining oil in a 23% concentration. The main minerals present in the different fractions were Ca, Mg, and Fe, while heavy metalswere not significant. Samples showed all essential amino acids in free state except the sulfur ones, but theproteins presented all of them, with some fractions exceeding the chemical score of 100. These results enable tosuggest some of these flour fractions as raw material for food or feed.
publishDate 2015
dc.date.none.fl_str_mv 2015-07
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/11336/48526
Orrabalis, Camilo Javier; Mufari, Jesica Romina; Gorostegui, Horacio Adrián; Calandri, Edgardo Luis; Guzman, Carlos A.; Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forest; ARC Publications; International Journal of Advanced Research in Botany; 1; 1; 7-2015; 23-33
2455-4316
CONICET Digital
CONICET
url http://hdl.handle.net/11336/48526
identifier_str_mv Orrabalis, Camilo Javier; Mufari, Jesica Romina; Gorostegui, Horacio Adrián; Calandri, Edgardo Luis; Guzman, Carlos A.; Chemical and nutritional characterization of fruits from Geoffroea decorticans tree (Chañar) and their parts, from Argentine subtropical forest; ARC Publications; International Journal of Advanced Research in Botany; 1; 1; 7-2015; 23-33
2455-4316
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://bit.ly/2LN05U5
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
dc.publisher.none.fl_str_mv ARC Publications
publisher.none.fl_str_mv ARC Publications
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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score 13.13397

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