Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity

Autores
Luna, Lorena Celina; Pigni, Natalia Belen; Torras Claveria, Laura; Monferran, Magdalena Victoria; Maestri, Damian; Wunderlin, Daniel Alberto; Feresin, Gabriela Egly; Bastida, Jaume; Tapia, Alejandro
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Ramorinoa girolae Speg. seeds were characterized in terms of phenolic and flavonoid contents, multielement profile, fatty acid composition and antioxidant activity. The MeOH extract of seeds showed a strong scavenging capacity against the DPPH free radical, inhibition of lipid peroxidation in erythrocytes and reducing power. A significant positive correlation between the total phenolic content and the antioxidant activity of extracts suggests that such compounds could be responsible for the antioxidant capacity of the seeds. Five phenolic compounds were identified by liquid chromatography tandem electrospray ionization mass spectrometry (LC-ESI-MS/MS) and high-resolution electrospray ionization time-of-flight mass spectrometry (LC-ESI-TOF-MS): a coumaric acid derivative, epigallocatechin, catechin-O-glucoside, procyanidin B (catechin dimer), catechin, and two unknown compounds. The presence of catechins suggests health benefits. The seeds also contained a high concentration of monounsaturated fatty acids (71%), especially oleic acid, and a low percentage of polyunsaturated fatty acids (14%). K, Mg and Ca were major elements, potassium accounting for 59% of the element content. The main roles of these elements can be described as maintenance of pH and osmotic pressure, nerve conductance, muscle contraction, energy production and almost all other aspects of biological life. The observed phenolic content and antioxidant activity of the seeds is an indication of their ability to offer potential health benefits. This is the first report of R. girolae to validate its popular reputation as a nutritionally healthy food.
Fil: Luna, Lorena Celina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pigni, Natalia Belen. Universidad de Barcelona; España. 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: Torras Claveria, Laura. Universidad de Barcelona; España
Fil: Monferran, Magdalena Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Feresin, Gabriela Egly. Universidad Nacional de San Juan; Argentina
Fil: Bastida, Jaume. Universidad de Barcelona; España
Fil: Tapia, Alejandro. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Materia
Ramorinoa Girolae Seed
Antioxidant Activity
Minerals
Catechins
Fatty Acid Composition
Food Composition
Food Analysis
High Performance Liquid Chromatography/Quadrupole Time-Of-Flight Mass Spectrometry
Biodiversity And Nutrition
Traditional Food
Indigenous Peoples Food System
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/12815
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/12815
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activityLuna, Lorena CelinaPigni, Natalia BelenTorras Claveria, LauraMonferran, Magdalena VictoriaMaestri, DamianWunderlin, Daniel AlbertoFeresin, Gabriela EglyBastida, JaumeTapia, AlejandroRamorinoa Girolae SeedAntioxidant ActivityMineralsCatechinsFatty Acid CompositionFood CompositionFood AnalysisHigh Performance Liquid Chromatography/Quadrupole Time-Of-Flight Mass SpectrometryBiodiversity And NutritionTraditional FoodIndigenous Peoples Food Systemhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Ramorinoa girolae Speg. seeds were characterized in terms of phenolic and flavonoid contents, multielement profile, fatty acid composition and antioxidant activity. The MeOH extract of seeds showed a strong scavenging capacity against the DPPH free radical, inhibition of lipid peroxidation in erythrocytes and reducing power. A significant positive correlation between the total phenolic content and the antioxidant activity of extracts suggests that such compounds could be responsible for the antioxidant capacity of the seeds. Five phenolic compounds were identified by liquid chromatography tandem electrospray ionization mass spectrometry (LC-ESI-MS/MS) and high-resolution electrospray ionization time-of-flight mass spectrometry (LC-ESI-TOF-MS): a coumaric acid derivative, epigallocatechin, catechin-O-glucoside, procyanidin B (catechin dimer), catechin, and two unknown compounds. The presence of catechins suggests health benefits. The seeds also contained a high concentration of monounsaturated fatty acids (71%), especially oleic acid, and a low percentage of polyunsaturated fatty acids (14%). K, Mg and Ca were major elements, potassium accounting for 59% of the element content. The main roles of these elements can be described as maintenance of pH and osmotic pressure, nerve conductance, muscle contraction, energy production and almost all other aspects of biological life. The observed phenolic content and antioxidant activity of the seeds is an indication of their ability to offer potential health benefits. This is the first report of R. girolae to validate its popular reputation as a nutritionally healthy food.Fil: Luna, Lorena Celina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pigni, Natalia Belen. Universidad de Barcelona; España. 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: Torras Claveria, Laura. Universidad de Barcelona; EspañaFil: Monferran, Magdalena Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba; ArgentinaFil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); ArgentinaFil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba; ArgentinaFil: Feresin, Gabriela Egly. Universidad Nacional de San Juan; ArgentinaFil: Bastida, Jaume. Universidad de Barcelona; EspañaFil: Tapia, Alejandro. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaElsevier2013-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/12815Luna, Lorena Celina; Pigni, Natalia Belen; Torras Claveria, Laura; Monferran, Magdalena Victoria; Maestri, Damian; et al.; Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity; Elsevier; Journal Of Food Composition And Analysis; 31; 1; 8-2013; 120-1280889-1575enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2013.05.004info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0889157513000653info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:01:28Zoai:ri.conicet.gov.ar:11336/12815instacron: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:34982025-09-29 10:01:29.257CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity
title Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity
spellingShingle Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity
Luna, Lorena Celina
Ramorinoa Girolae Seed
Antioxidant Activity
Minerals
Catechins
Fatty Acid Composition
Food Composition
Food Analysis
High Performance Liquid Chromatography/Quadrupole Time-Of-Flight Mass Spectrometry
Biodiversity And Nutrition
Traditional Food
Indigenous Peoples Food System
title_short Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity
title_full Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity
title_fullStr Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity
title_full_unstemmed Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity
title_sort Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity
dc.creator.none.fl_str_mv Luna, Lorena Celina
Pigni, Natalia Belen
Torras Claveria, Laura
Monferran, Magdalena Victoria
Maestri, Damian
Wunderlin, Daniel Alberto
Feresin, Gabriela Egly
Bastida, Jaume
Tapia, Alejandro
author Luna, Lorena Celina
author_facet Luna, Lorena Celina
Pigni, Natalia Belen
Torras Claveria, Laura
Monferran, Magdalena Victoria
Maestri, Damian
Wunderlin, Daniel Alberto
Feresin, Gabriela Egly
Bastida, Jaume
Tapia, Alejandro
author_role author
author2 Pigni, Natalia Belen
Torras Claveria, Laura
Monferran, Magdalena Victoria
Maestri, Damian
Wunderlin, Daniel Alberto
Feresin, Gabriela Egly
Bastida, Jaume
Tapia, Alejandro
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Ramorinoa Girolae Seed
Antioxidant Activity
Minerals
Catechins
Fatty Acid Composition
Food Composition
Food Analysis
High Performance Liquid Chromatography/Quadrupole Time-Of-Flight Mass Spectrometry
Biodiversity And Nutrition
Traditional Food
Indigenous Peoples Food System
topic Ramorinoa Girolae Seed
Antioxidant Activity
Minerals
Catechins
Fatty Acid Composition
Food Composition
Food Analysis
High Performance Liquid Chromatography/Quadrupole Time-Of-Flight Mass Spectrometry
Biodiversity And Nutrition
Traditional Food
Indigenous Peoples Food System
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Ramorinoa girolae Speg. seeds were characterized in terms of phenolic and flavonoid contents, multielement profile, fatty acid composition and antioxidant activity. The MeOH extract of seeds showed a strong scavenging capacity against the DPPH free radical, inhibition of lipid peroxidation in erythrocytes and reducing power. A significant positive correlation between the total phenolic content and the antioxidant activity of extracts suggests that such compounds could be responsible for the antioxidant capacity of the seeds. Five phenolic compounds were identified by liquid chromatography tandem electrospray ionization mass spectrometry (LC-ESI-MS/MS) and high-resolution electrospray ionization time-of-flight mass spectrometry (LC-ESI-TOF-MS): a coumaric acid derivative, epigallocatechin, catechin-O-glucoside, procyanidin B (catechin dimer), catechin, and two unknown compounds. The presence of catechins suggests health benefits. The seeds also contained a high concentration of monounsaturated fatty acids (71%), especially oleic acid, and a low percentage of polyunsaturated fatty acids (14%). K, Mg and Ca were major elements, potassium accounting for 59% of the element content. The main roles of these elements can be described as maintenance of pH and osmotic pressure, nerve conductance, muscle contraction, energy production and almost all other aspects of biological life. The observed phenolic content and antioxidant activity of the seeds is an indication of their ability to offer potential health benefits. This is the first report of R. girolae to validate its popular reputation as a nutritionally healthy food.
Fil: Luna, Lorena Celina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pigni, Natalia Belen. Universidad de Barcelona; España. 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: Torras Claveria, Laura. Universidad de Barcelona; España
Fil: Monferran, Magdalena Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Maestri, Damian. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto Multidisciplinario de Biología Vegetal (p); Argentina
Fil: Wunderlin, Daniel Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba; Argentina
Fil: Feresin, Gabriela Egly. Universidad Nacional de San Juan; Argentina
Fil: Bastida, Jaume. Universidad de Barcelona; España
Fil: Tapia, Alejandro. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
description Ramorinoa girolae Speg. seeds were characterized in terms of phenolic and flavonoid contents, multielement profile, fatty acid composition and antioxidant activity. The MeOH extract of seeds showed a strong scavenging capacity against the DPPH free radical, inhibition of lipid peroxidation in erythrocytes and reducing power. A significant positive correlation between the total phenolic content and the antioxidant activity of extracts suggests that such compounds could be responsible for the antioxidant capacity of the seeds. Five phenolic compounds were identified by liquid chromatography tandem electrospray ionization mass spectrometry (LC-ESI-MS/MS) and high-resolution electrospray ionization time-of-flight mass spectrometry (LC-ESI-TOF-MS): a coumaric acid derivative, epigallocatechin, catechin-O-glucoside, procyanidin B (catechin dimer), catechin, and two unknown compounds. The presence of catechins suggests health benefits. The seeds also contained a high concentration of monounsaturated fatty acids (71%), especially oleic acid, and a low percentage of polyunsaturated fatty acids (14%). K, Mg and Ca were major elements, potassium accounting for 59% of the element content. The main roles of these elements can be described as maintenance of pH and osmotic pressure, nerve conductance, muscle contraction, energy production and almost all other aspects of biological life. The observed phenolic content and antioxidant activity of the seeds is an indication of their ability to offer potential health benefits. This is the first report of R. girolae to validate its popular reputation as a nutritionally healthy food.
publishDate 2013
dc.date.none.fl_str_mv 2013-08
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/11336/12815
Luna, Lorena Celina; Pigni, Natalia Belen; Torras Claveria, Laura; Monferran, Magdalena Victoria; Maestri, Damian; et al.; Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity; Elsevier; Journal Of Food Composition And Analysis; 31; 1; 8-2013; 120-128
0889-1575
url http://hdl.handle.net/11336/12815
identifier_str_mv Luna, Lorena Celina; Pigni, Natalia Belen; Torras Claveria, Laura; Monferran, Magdalena Victoria; Maestri, Damian; et al.; Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional indigenous food: Nutrient composition and antioxidant activity; Elsevier; Journal Of Food Composition And Analysis; 31; 1; 8-2013; 120-128
0889-1575
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfca.2013.05.004
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0889157513000653
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
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dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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 13.070432

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