Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity

Autores
Schmeda Hirschmann, Guillermo; Quispe, Cristina; Soriano, Maria del Pilar C.; Theodoluz, Cristina; Jiménez Aspée, Felipe; Perez, Maria Jorgelina; Cuello, Ana Soledad; Isla, Maria Ines
Año de publicación
2015
Idioma
español castellano
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Schmeda Hirschmann, Guillermo . Universidad de Talca; Chile
Fil: Quispe, Cristina. Universidad de Talca; Chile. Universidad Arturo Prat; Chile
Fil: Soriano, Maria del Pilar C.. Universidad de Talca; Chile
Fil: Theodoluz, Cristina. Universidad de Talca; Chile
Fil: Jiménez Aspée, Felipe. Universidad de Talca; Chile
Fil: Perez, Maria Jorgelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentina
Fil: Cuello, Ana Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; 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; Argentina
Materia
CHILEAN PROSOPIS
CHEMICAL COMPOSITION
BIOLOGICAL ACTIVITIES
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:11336/6923
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/6923
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant ActivitySchmeda Hirschmann, Guillermo Quispe, CristinaSoriano, Maria del Pilar C.Theodoluz, CristinaJiménez Aspée, FelipePerez, Maria JorgelinaCuello, Ana SoledadIsla, Maria InesCHILEAN PROSOPISCHEMICAL COMPOSITIONBIOLOGICAL ACTIVITIEShttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1In 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.Fil: Schmeda Hirschmann, Guillermo . Universidad de Talca; ChileFil: Quispe, Cristina. Universidad de Talca; Chile. Universidad Arturo Prat; ChileFil: Soriano, Maria del Pilar C.. Universidad de Talca; ChileFil: Theodoluz, Cristina. Universidad de Talca; ChileFil: Jiménez Aspée, Felipe. Universidad de Talca; ChileFil: Perez, Maria Jorgelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; ArgentinaFil: Cuello, Ana Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; 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; ArgentinaMolecular Diversity Preservation International2015-04-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/6923Schmeda Hirschmann, Guillermo ; Quispe, Cristina; Soriano, Maria del Pilar C.; Theodoluz, Cristina; Jiménez Aspée, Felipe; et al.; Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity; Molecular Diversity Preservation International; Molecules; 20; 17-4-2015; 7017-70331420-3049spainfo:eu-repo/semantics/altIdentifier/doi/10.3390/molecules20047017info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/pmid/25898415info:eu-repo/semantics/altIdentifier/url/http://www.mdpi.com/1420-3049/20/4/7017info:eu-repo/semantics/altIdentifier/url/https://doaj.org/article/170f62445861425a94f40e27f09392b9info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:32:02Zoai:ri.conicet.gov.ar:11336/6923instacron: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:34982025-10-22 11:32:03.005CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity
title Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity
spellingShingle Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity
Schmeda Hirschmann, Guillermo
CHILEAN PROSOPIS
CHEMICAL COMPOSITION
BIOLOGICAL ACTIVITIES
title_short Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity
title_full Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity
title_fullStr Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity
title_full_unstemmed Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity
title_sort Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity
dc.creator.none.fl_str_mv Schmeda Hirschmann, Guillermo
Quispe, Cristina
Soriano, Maria del Pilar C.
Theodoluz, Cristina
Jiménez Aspée, Felipe
Perez, Maria Jorgelina
Cuello, Ana Soledad
Isla, Maria Ines
author Schmeda Hirschmann, Guillermo
author_facet Schmeda Hirschmann, Guillermo
Quispe, Cristina
Soriano, Maria del Pilar C.
Theodoluz, Cristina
Jiménez Aspée, Felipe
Perez, Maria Jorgelina
Cuello, Ana Soledad
Isla, Maria Ines
author_role author
author2 Quispe, Cristina
Soriano, Maria del Pilar C.
Theodoluz, Cristina
Jiménez Aspée, Felipe
Perez, Maria Jorgelina
Cuello, Ana Soledad
Isla, Maria Ines
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv CHILEAN PROSOPIS
CHEMICAL COMPOSITION
BIOLOGICAL ACTIVITIES
topic CHILEAN PROSOPIS
CHEMICAL COMPOSITION
BIOLOGICAL ACTIVITIES
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Schmeda Hirschmann, Guillermo . Universidad de Talca; Chile
Fil: Quispe, Cristina. Universidad de Talca; Chile. Universidad Arturo Prat; Chile
Fil: Soriano, Maria del Pilar C.. Universidad de Talca; Chile
Fil: Theodoluz, Cristina. Universidad de Talca; Chile
Fil: Jiménez Aspée, Felipe. Universidad de Talca; Chile
Fil: Perez, Maria Jorgelina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentina
Fil: Cuello, Ana Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; 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; Argentina
description 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.
publishDate 2015
dc.date.none.fl_str_mv 2015-04-17
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/11336/6923
Schmeda Hirschmann, Guillermo ; Quispe, Cristina; Soriano, Maria del Pilar C.; Theodoluz, Cristina; Jiménez Aspée, Felipe; et al.; Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity; Molecular Diversity Preservation International; Molecules; 20; 17-4-2015; 7017-7033
1420-3049
url http://hdl.handle.net/11336/6923
identifier_str_mv Schmeda Hirschmann, Guillermo ; Quispe, Cristina; Soriano, Maria del Pilar C.; Theodoluz, Cristina; Jiménez Aspée, Felipe; et al.; Chilean Prosopis Mesocarp Flour: Phenolic Profiling and Antioxidant Activity; Molecular Diversity Preservation International; Molecules; 20; 17-4-2015; 7017-7033
1420-3049
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3390/molecules20047017
info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/pmid/25898415
info:eu-repo/semantics/altIdentifier/url/http://www.mdpi.com/1420-3049/20/4/7017
info:eu-repo/semantics/altIdentifier/url/https://doaj.org/article/170f62445861425a94f40e27f09392b9
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 Molecular Diversity Preservation International
publisher.none.fl_str_mv Molecular Diversity Preservation International
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 12.982451

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