Artículo
Chemical and nutritional properties of different fractions of Prosopis alba pods and seeds
Fecha de publicación:
03/2016
Editorial:
Springer Verlag Berlín
Revista:
Journal of Food Measurement and Characterization
ISSN:
2193-4134
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
The objective of this work was to study chemical and nutritional aspects of different fractions of Prosopis alba. Flours from whole pod, pericarp (pulp) and seeds were obtained. Polyphenols were mainly located in pulp but antioxidant activity was higher in whole pod flour and seeds. In seeds, the fraction with the highest polyphenols and antioxidant activity was the seed coat or testa. Protein content was higher in whole pod flour (5.81 %) than in pulp flour (3.52 %), presenting the seed an appreciable amount 33.6 %. These proteins were composed by monomer subunits of 85, 67, 38, 16 and 14 kDa and no prolamins and anti-tryptic activity were detected. P. alba flours presented high content of soluble sugars, mainly composed by sucrose, and also high amount of insoluble dietary fiber. The major mineral was potassium. The whole pod, due to the contribution of seeds, contained high amount of calcium, magnesium, iron and zinc, all indispensable minerals for human nutrition. Therefore, P. alba flours, mainly containing the seeds, constitute nutritional ingredients for bakery and gluten free products.
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Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Sciammaro, Leonardo Pablo; Ferrero, Cristina; Puppo, Maria Cecilia; Chemical and nutritional properties of different fractions of Prosopis alba pods and seeds; Springer Verlag Berlín; Journal of Food Measurement and Characterization; 10; 1; 3-2016; 103-112
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