Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them

Autores
Rivas, Marisa Ayelen; Vignale, Dora; Ordóñez, Roxana Mabel; Zampini, Iris Catiana; Alberto, Maria Rosa; Sayago, Jorge E.; Isla, Maria Ines
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
There is an increasing interest in food plant with health-giving effects. The aim of this research was to evaluate the phytochemical and nutraceutical profiles of Cyclanthera pedata fruits, a native fruit of the Andean region used by Incas communities called achojcha. Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) were evaluated by sprectro- photometric methods in fresh fruits with and without heating and in flour obtained from fruits. Multielemental composi- tion by ICP-MS was done. Antioxidant activity (AOA) was determined by ABTS and Linoleic acid--carotene meth- ods. The inhibitory capacity of LOX, a pro-inflammatory enzyme was also analyzed. The achojcha fresh fruits and achojcha flour showed low amount calories. The flour was high in potassium (7400 mg·K/100 g) and low in sodium (77 mg Na/100 g). High levels of FPC (670 mg GAE/100 g) were found together with elevated levels of AA (123 mg AA/ 100 g). The TMA (0.6 mg C3-GE/100 g) as well as HT (3.4 mg PB2E/100 g) were also detected in flour. All prepa- rations obtained with fresh and dried fruits showed AOA with SC50 values between 1.8 to 14.5 μg GAE/mL. Inhibitory capacity on LOX was also demonstrated (IC50 values of 40 μg GAE/mL). The fresh fruits and flour showed nutraceuti- cal characteristics that are demanded by functional food and could be used as dietary supplement.
Fil: Rivas, Marisa Ayelen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias. Cátedra de Botánica Sistemática y Fitogeografía; Argentina
Fil: Vignale, Dora. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias. Cátedra de Botánica Sistemática y Fitogeografía; Argentina
Fil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Sayago, Jorge E.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Materia
ACHOJCHA
FRUIT
FLOUR
NUTRITIONAL
FUNCTIONAL
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:11336/6884
Acceder
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spelling Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from ThemRivas, Marisa AyelenVignale, DoraOrdóñez, Roxana MabelZampini, Iris CatianaAlberto, Maria RosaSayago, Jorge E.Isla, Maria InesACHOJCHAFRUITFLOURNUTRITIONALFUNCTIONALhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1There is an increasing interest in food plant with health-giving effects. The aim of this research was to evaluate the phytochemical and nutraceutical profiles of Cyclanthera pedata fruits, a native fruit of the Andean region used by Incas communities called achojcha. Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) were evaluated by sprectro- photometric methods in fresh fruits with and without heating and in flour obtained from fruits. Multielemental composi- tion by ICP-MS was done. Antioxidant activity (AOA) was determined by ABTS and Linoleic acid--carotene meth- ods. The inhibitory capacity of LOX, a pro-inflammatory enzyme was also analyzed. The achojcha fresh fruits and achojcha flour showed low amount calories. The flour was high in potassium (7400 mg·K/100 g) and low in sodium (77 mg Na/100 g). High levels of FPC (670 mg GAE/100 g) were found together with elevated levels of AA (123 mg AA/ 100 g). The TMA (0.6 mg C3-GE/100 g) as well as HT (3.4 mg PB2E/100 g) were also detected in flour. All prepa- rations obtained with fresh and dried fruits showed AOA with SC50 values between 1.8 to 14.5 μg GAE/mL. Inhibitory capacity on LOX was also demonstrated (IC50 values of 40 μg GAE/mL). The fresh fruits and flour showed nutraceuti- cal characteristics that are demanded by functional food and could be used as dietary supplement.Fil: Rivas, Marisa Ayelen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias. Cátedra de Botánica Sistemática y Fitogeografía; ArgentinaFil: Vignale, Dora. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias. Cátedra de Botánica Sistemática y Fitogeografía; ArgentinaFil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Sayago, Jorge E.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaFil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; ArgentinaScientific Research2013-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/mswordapplication/pdfhttp://hdl.handle.net/11336/6884Rivas, Marisa Ayelen; Vignale, Dora; Ordóñez, Roxana Mabel; Zampini, Iris Catiana; Alberto, Maria Rosa; et al.; Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them; Scientific Research; Food and Nutrition Sciences; 4; 5-2013; 55-612157-9458enginfo:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/7-2700735_35257.htminfo:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2013.48A007info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/pdf/FNS_2013072616360539.pdfinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:19:04Zoai:ri.conicet.gov.ar:11336/6884instacron: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:34982025-09-10 13:19:04.339CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them
title Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them
spellingShingle Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them
Rivas, Marisa Ayelen
ACHOJCHA
FRUIT
FLOUR
NUTRITIONAL
FUNCTIONAL
title_short Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them
title_full Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them
title_fullStr Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them
title_full_unstemmed Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them
title_sort Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them
dc.creator.none.fl_str_mv Rivas, Marisa Ayelen
Vignale, Dora
Ordóñez, Roxana Mabel
Zampini, Iris Catiana
Alberto, Maria Rosa
Sayago, Jorge E.
Isla, Maria Ines
author Rivas, Marisa Ayelen
author_facet Rivas, Marisa Ayelen
Vignale, Dora
Ordóñez, Roxana Mabel
Zampini, Iris Catiana
Alberto, Maria Rosa
Sayago, Jorge E.
Isla, Maria Ines
author_role author
author2 Vignale, Dora
Ordóñez, Roxana Mabel
Zampini, Iris Catiana
Alberto, Maria Rosa
Sayago, Jorge E.
Isla, Maria Ines
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv ACHOJCHA
FRUIT
FLOUR
NUTRITIONAL
FUNCTIONAL
topic ACHOJCHA
FRUIT
FLOUR
NUTRITIONAL
FUNCTIONAL
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv There is an increasing interest in food plant with health-giving effects. The aim of this research was to evaluate the phytochemical and nutraceutical profiles of Cyclanthera pedata fruits, a native fruit of the Andean region used by Incas communities called achojcha. Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) were evaluated by sprectro- photometric methods in fresh fruits with and without heating and in flour obtained from fruits. Multielemental composi- tion by ICP-MS was done. Antioxidant activity (AOA) was determined by ABTS and Linoleic acid--carotene meth- ods. The inhibitory capacity of LOX, a pro-inflammatory enzyme was also analyzed. The achojcha fresh fruits and achojcha flour showed low amount calories. The flour was high in potassium (7400 mg·K/100 g) and low in sodium (77 mg Na/100 g). High levels of FPC (670 mg GAE/100 g) were found together with elevated levels of AA (123 mg AA/ 100 g). The TMA (0.6 mg C3-GE/100 g) as well as HT (3.4 mg PB2E/100 g) were also detected in flour. All prepa- rations obtained with fresh and dried fruits showed AOA with SC50 values between 1.8 to 14.5 μg GAE/mL. Inhibitory capacity on LOX was also demonstrated (IC50 values of 40 μg GAE/mL). The fresh fruits and flour showed nutraceuti- cal characteristics that are demanded by functional food and could be used as dietary supplement.
Fil: Rivas, Marisa Ayelen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias. Cátedra de Botánica Sistemática y Fitogeografía; Argentina
Fil: Vignale, Dora. Universidad Nacional de Jujuy. Facultad de Ciencias Agrarias. Cátedra de Botánica Sistemática y Fitogeografía; Argentina
Fil: Ordóñez, Roxana Mabel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Alberto, Maria Rosa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Sayago, Jorge E.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
Fil: Isla, Maria Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Ciencias Naturales e Instituto Miguel Lillo; Argentina
description There is an increasing interest in food plant with health-giving effects. The aim of this research was to evaluate the phytochemical and nutraceutical profiles of Cyclanthera pedata fruits, a native fruit of the Andean region used by Incas communities called achojcha. Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) were evaluated by sprectro- photometric methods in fresh fruits with and without heating and in flour obtained from fruits. Multielemental composi- tion by ICP-MS was done. Antioxidant activity (AOA) was determined by ABTS and Linoleic acid--carotene meth- ods. The inhibitory capacity of LOX, a pro-inflammatory enzyme was also analyzed. The achojcha fresh fruits and achojcha flour showed low amount calories. The flour was high in potassium (7400 mg·K/100 g) and low in sodium (77 mg Na/100 g). High levels of FPC (670 mg GAE/100 g) were found together with elevated levels of AA (123 mg AA/ 100 g). The TMA (0.6 mg C3-GE/100 g) as well as HT (3.4 mg PB2E/100 g) were also detected in flour. All prepa- rations obtained with fresh and dried fruits showed AOA with SC50 values between 1.8 to 14.5 μg GAE/mL. Inhibitory capacity on LOX was also demonstrated (IC50 values of 40 μg GAE/mL). The fresh fruits and flour showed nutraceuti- cal characteristics that are demanded by functional food and could be used as dietary supplement.
publishDate 2013
dc.date.none.fl_str_mv 2013-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
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info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/6884
Rivas, Marisa Ayelen; Vignale, Dora; Ordóñez, Roxana Mabel; Zampini, Iris Catiana; Alberto, Maria Rosa; et al.; Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them; Scientific Research; Food and Nutrition Sciences; 4; 5-2013; 55-61
2157-9458
url http://hdl.handle.net/11336/6884
identifier_str_mv Rivas, Marisa Ayelen; Vignale, Dora; Ordóñez, Roxana Mabel; Zampini, Iris Catiana; Alberto, Maria Rosa; et al.; Nutritional, Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata, an Andinean Fruit and Products Derived from Them; Scientific Research; Food and Nutrition Sciences; 4; 5-2013; 55-61
2157-9458
dc.language.none.fl_str_mv eng
language eng
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info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/Html/7-2700735_35257.htm
info:eu-repo/semantics/altIdentifier/doi/10.4236/fns.2013.48A007
info:eu-repo/semantics/altIdentifier/url/http://file.scirp.org/pdf/FNS_2013072616360539.pdf
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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publisher.none.fl_str_mv Scientific Research
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repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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