Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities

Autores
Perez, Maria Jorgelina; Cuello, Ana Soledad; Zampini, Iris Catiana; Ordóñez, Roxana Mabel; Alberto, Maria Rosa; Quispe, Cristina; Schmeda Hirschmann, Guillermo; Isla, Maria Ines
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this study was to determine the content of total free and bound phenolic, free and bound flavonoid, anthocyanin, alkaloid and the profiles of polyphenols of the edible ripe pods of Prosopis alba and Prosopis nigra. P. alba flour showed significantly higher total (sum of Free- and Bound) phenolic content and total flavonoid compounds than P. nigra (P < 0.05) while P. nigra had higher concentrations of anthocyanins than P. alba (P < 0.05). The P. nigra flour shows a pattern characterized by the occurrence of anthocyanins (principally cyanidin-3-glucoside) as well as 14 flavonoid glycosides, with higher chemical diversity than P. alba, who shows 8 flavonoid glycosides as relevant constituents. The main compounds were quercetin O-glycosides and apigenin-based C-glycosides. The phenolic composition of two South American algarrobo pod flour is presented for the first time. The colour of the algarrobo pods is related to the content of anthocyanins. P. nigra pods having higher content of anthocyanins are darker (purple) than those of P. alba (light brown). Furthermore, the free sugar polyphenolic extracts of P. nigra and P. alba (phenolic-enriched Amberlite-retained fraction) as well as anthocyanins enriched extracts from P. nigra showed free radical scavenging activity. The P. nigra polyphenolic extracts showed activity against a pro-inflammatory enzyme (cyclooxygenase). In conclusion, algarrobo pods meal differing in colour contained biologicall active polyphenols, with possible positive impact in human health.
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: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentina
Fil: Ordóñez, Roxana Mabel. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Catedra de Quimica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; 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; Argentina
Fil: Quispe, Cristina. Universidad de Talca; Chile
Fil: Schmeda Hirschmann, Guillermo. Universidad de Talca; Chile
Fil: Isla, Maria Ines. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Catedra de Quimica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina
Materia
PROSOPIS
MESOCARP FLOUR
PHENOLIC COMPOUNDS
ANTHOCYANINS
ANTIOXIDANT CAPACITY
ANTIINFLAMMATORY CAPACITY
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:11336/6882
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/6882
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacitiesPerez, Maria JorgelinaCuello, Ana SoledadZampini, Iris CatianaOrdóñez, Roxana MabelAlberto, Maria RosaQuispe, CristinaSchmeda Hirschmann, GuillermoIsla, Maria InesPROSOPISMESOCARP FLOURPHENOLIC COMPOUNDSANTHOCYANINSANTIOXIDANT CAPACITYANTIINFLAMMATORY CAPACITYhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aim of this study was to determine the content of total free and bound phenolic, free and bound flavonoid, anthocyanin, alkaloid and the profiles of polyphenols of the edible ripe pods of Prosopis alba and Prosopis nigra. P. alba flour showed significantly higher total (sum of Free- and Bound) phenolic content and total flavonoid compounds than P. nigra (P < 0.05) while P. nigra had higher concentrations of anthocyanins than P. alba (P < 0.05). The P. nigra flour shows a pattern characterized by the occurrence of anthocyanins (principally cyanidin-3-glucoside) as well as 14 flavonoid glycosides, with higher chemical diversity than P. alba, who shows 8 flavonoid glycosides as relevant constituents. The main compounds were quercetin O-glycosides and apigenin-based C-glycosides. The phenolic composition of two South American algarrobo pod flour is presented for the first time. The colour of the algarrobo pods is related to the content of anthocyanins. P. nigra pods having higher content of anthocyanins are darker (purple) than those of P. alba (light brown). Furthermore, the free sugar polyphenolic extracts of P. nigra and P. alba (phenolic-enriched Amberlite-retained fraction) as well as anthocyanins enriched extracts from P. nigra showed free radical scavenging activity. The P. nigra polyphenolic extracts showed activity against a pro-inflammatory enzyme (cyclooxygenase). In conclusion, algarrobo pods meal differing in colour contained biologicall active polyphenols, with possible positive impact in human health.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; 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: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; ArgentinaFil: Ordóñez, Roxana Mabel. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Catedra de Quimica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; 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; ArgentinaFil: Quispe, Cristina. Universidad de Talca; ChileFil: Schmeda Hirschmann, Guillermo. Universidad de Talca; ChileFil: Isla, Maria Ines. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Catedra de Quimica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; ArgentinaElsevier2014-08-22info: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/pdfhttp://hdl.handle.net/11336/6882Perez, Maria Jorgelina; Cuello, Ana Soledad; Zampini, Iris Catiana; Ordóñez, Roxana Mabel; Alberto, Maria Rosa; et al.; Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities; Elsevier; Food Research International; 64; 22-8-2014; 762-7710963-9969enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.08.013info:eu-repo/semantics/altIdentifier/doi/info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914005511info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:03Zoai:ri.conicet.gov.ar:11336/6882instacron: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 09:44:03.453CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities
title Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities
spellingShingle Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities
Perez, Maria Jorgelina
PROSOPIS
MESOCARP FLOUR
PHENOLIC COMPOUNDS
ANTHOCYANINS
ANTIOXIDANT CAPACITY
ANTIINFLAMMATORY CAPACITY
title_short Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities
title_full Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities
title_fullStr Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities
title_full_unstemmed Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities
title_sort Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities
dc.creator.none.fl_str_mv Perez, Maria Jorgelina
Cuello, Ana Soledad
Zampini, Iris Catiana
Ordóñez, Roxana Mabel
Alberto, Maria Rosa
Quispe, Cristina
Schmeda Hirschmann, Guillermo
Isla, Maria Ines
author Perez, Maria Jorgelina
author_facet Perez, Maria Jorgelina
Cuello, Ana Soledad
Zampini, Iris Catiana
Ordóñez, Roxana Mabel
Alberto, Maria Rosa
Quispe, Cristina
Schmeda Hirschmann, Guillermo
Isla, Maria Ines
author_role author
author2 Cuello, Ana Soledad
Zampini, Iris Catiana
Ordóñez, Roxana Mabel
Alberto, Maria Rosa
Quispe, Cristina
Schmeda Hirschmann, Guillermo
Isla, Maria Ines
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv PROSOPIS
MESOCARP FLOUR
PHENOLIC COMPOUNDS
ANTHOCYANINS
ANTIOXIDANT CAPACITY
ANTIINFLAMMATORY CAPACITY
topic PROSOPIS
MESOCARP FLOUR
PHENOLIC COMPOUNDS
ANTHOCYANINS
ANTIOXIDANT CAPACITY
ANTIINFLAMMATORY CAPACITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this study was to determine the content of total free and bound phenolic, free and bound flavonoid, anthocyanin, alkaloid and the profiles of polyphenols of the edible ripe pods of Prosopis alba and Prosopis nigra. P. alba flour showed significantly higher total (sum of Free- and Bound) phenolic content and total flavonoid compounds than P. nigra (P < 0.05) while P. nigra had higher concentrations of anthocyanins than P. alba (P < 0.05). The P. nigra flour shows a pattern characterized by the occurrence of anthocyanins (principally cyanidin-3-glucoside) as well as 14 flavonoid glycosides, with higher chemical diversity than P. alba, who shows 8 flavonoid glycosides as relevant constituents. The main compounds were quercetin O-glycosides and apigenin-based C-glycosides. The phenolic composition of two South American algarrobo pod flour is presented for the first time. The colour of the algarrobo pods is related to the content of anthocyanins. P. nigra pods having higher content of anthocyanins are darker (purple) than those of P. alba (light brown). Furthermore, the free sugar polyphenolic extracts of P. nigra and P. alba (phenolic-enriched Amberlite-retained fraction) as well as anthocyanins enriched extracts from P. nigra showed free radical scavenging activity. The P. nigra polyphenolic extracts showed activity against a pro-inflammatory enzyme (cyclooxygenase). In conclusion, algarrobo pods meal differing in colour contained biologicall active polyphenols, with possible positive impact in human health.
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: Zampini, Iris Catiana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentina
Fil: Ordóñez, Roxana Mabel. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Catedra de Quimica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; 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; Argentina
Fil: Quispe, Cristina. Universidad de Talca; Chile
Fil: Schmeda Hirschmann, Guillermo. Universidad de Talca; Chile
Fil: Isla, Maria Ines. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Catedra de Quimica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina
description The aim of this study was to determine the content of total free and bound phenolic, free and bound flavonoid, anthocyanin, alkaloid and the profiles of polyphenols of the edible ripe pods of Prosopis alba and Prosopis nigra. P. alba flour showed significantly higher total (sum of Free- and Bound) phenolic content and total flavonoid compounds than P. nigra (P < 0.05) while P. nigra had higher concentrations of anthocyanins than P. alba (P < 0.05). The P. nigra flour shows a pattern characterized by the occurrence of anthocyanins (principally cyanidin-3-glucoside) as well as 14 flavonoid glycosides, with higher chemical diversity than P. alba, who shows 8 flavonoid glycosides as relevant constituents. The main compounds were quercetin O-glycosides and apigenin-based C-glycosides. The phenolic composition of two South American algarrobo pod flour is presented for the first time. The colour of the algarrobo pods is related to the content of anthocyanins. P. nigra pods having higher content of anthocyanins are darker (purple) than those of P. alba (light brown). Furthermore, the free sugar polyphenolic extracts of P. nigra and P. alba (phenolic-enriched Amberlite-retained fraction) as well as anthocyanins enriched extracts from P. nigra showed free radical scavenging activity. The P. nigra polyphenolic extracts showed activity against a pro-inflammatory enzyme (cyclooxygenase). In conclusion, algarrobo pods meal differing in colour contained biologicall active polyphenols, with possible positive impact in human health.
publishDate 2014
dc.date.none.fl_str_mv 2014-08-22
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/11336/6882
Perez, Maria Jorgelina; Cuello, Ana Soledad; Zampini, Iris Catiana; Ordóñez, Roxana Mabel; Alberto, Maria Rosa; et al.; Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities; Elsevier; Food Research International; 64; 22-8-2014; 762-771
0963-9969
url http://hdl.handle.net/11336/6882
identifier_str_mv Perez, Maria Jorgelina; Cuello, Ana Soledad; Zampini, Iris Catiana; Ordóñez, Roxana Mabel; Alberto, Maria Rosa; et al.; Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities; Elsevier; Food Research International; 64; 22-8-2014; 762-771
0963-9969
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodres.2014.08.013
info:eu-repo/semantics/altIdentifier/doi/
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996914005511
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
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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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