Effect of high hydrostatic pressure on antioxidant capacity, mineral and starch bioaccessibility of a non conventional food: Prosopis chilensis seed

Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans

“…Major increases in UV absorbance were found in thermaltreated flours with high levels of monosaccharides (Table 2), a substrate for Maillard reaction. Previous works reported the total phenolic compounds content in flours of Prosopis species using the Folin-Ciocalteu reagent method (Bernardi et al, 2010;Briones-Labarca et al, 2011;Cardozo et al, 2010;Cattaneo et al, 2016;Gallegos-Infante et al, 2013;Perez et al, 2014;Schmeda-Hirschmann et al, 2015;Sciammaro et al, 2016) with variability in the values, which can be due to different samples, species and sample treatment. Sample treatment during drying could enhance Maillard reaction activity, indirectly modifying the total phenolic compound content of Prosopis flours.…”

“…The mature fruit of the genus Prosopis is an indehiscent pod conformed by an exocarp, a developed mesocarp, and a woody endocarp which protects the seed (Felker et al, 2013). Pods and pods fractions of Prosopis species have been described in their nutritional profile: P. africana (Igwe, Ojiako, Anugweje, Nwaogu, & Ujowundu, 2012), P. alba (Cattaneo et al, 2016;Felker, Grados, Cruz, & Prokopiuk, 2003;Sciammaro, Ferrero, & Puppo, 2016), P. chilensis (Astudillo, Schmeda-Hirschmann, Herrera, & Cortes, 2000), P. glandulosa (Harden & Zolfaghari, 1988), P juliflora (Marangoni & Alli, 1988), P. laevigata (Barba de la Rosa, Frias-Hernandez, Olalde-Portugal, & Gonzalez-Castañeda, 2006; Gallegos-Infante, Rocha-Guzman, Gonzalez-Laredo, & Garcia-Casas, 2013), P. nigra (Felker et al, 2003), P. ruscifolia (Bernardi, Sanchez, Freyre, & Osella, 2010), and P. tamarugo (Astudillo et al, 2000); active compounds content and in vitro biological activity: P. alba (Cardozo et al, 2010;Cattaneo et al, 2016;Perez et al, 2014;Sciammaro et al, 2016), P. chilensis (Astudillo et al, 2000;Briones-Labarca, Muñoz, & Maureira, 2011;Schmeda-Hirschmann et al, 2015), P. laevigata (Gallegos-Infante et al, 2013), P. nigra (Cardozo et al, 2010;Perez et al, 2014), P. ruscifolia (Bernardi et al, 2010), and P. tamarugo (Astudillo et al, 2000); and in vivo biological activity: P. glandulosa (George, Lochner, & Huisamen, 2011;Huisamen, George, Dietrich, & Genade, 2013). Nutritionally, pods of Prosopis species are gluten free (Bernardi et al, 2010;Felker et al, 2013) and rich in good quality protein (Barba de la Rosa et...…”

“…Pods of Prosopis species have been reported as a source of bioactive compounds (Felker et al, 2013;Schmeda-Hirschmann et al, 2015). Mesocarp (Schmeda-Hirschmann et al, 2015), seed (Bernardi et al, 2010;Briones-Labarca et al, 2011;Cattaneo et al, 2016;Sciammaro et al, 2016) and whole pod flours are a good source of polyphenolic compounds (Cardozo et al, 2010;Cattaneo et al, 2016;Gallegos-Infante et al, 2013;Perez et al, 2014;Sciammaro et al, 2016) with antioxidant (Bernardi et al, 2010;Briones-Labarca et al, 2011;Cardozo et al, 2010;Cattaneo et al, 2016;Perez et al, 2014;Schmeda-Hirschmann et al, 2015;Sciammaro et al, 2016), anti-inflammatory (Cattaneo et al, 2016;Perez et al, 2014), antihypertensive (Gallegos-Infante et al, 2013;Huisamen et al, 2013), and hypoglycemic (George et al, 2011) activities. Best biochemically described Prosopis species are the South American species P. alba, P. chilensis, and the North American P. glandulosa.…”

Insoluble dietary fibers from yellow‐ and purple‐fleshed potatoes by‐products and their physicochemical properties and structural characteristics: A comparative study

“…Free‐radical species in human body can induce cardiovascular and inflammatory diseases and also participate in neurodegenerative disorders, cancer, and aging. Dietary fiber rich in antioxidants may help to prevent these pathologies . We next evaluated the antioxidant activity of YIDF and PIDF.…”

Pre-treatment and extraction techniques for recovery of added value compounds from wastes throughout the agri-food chain

“…150,151 This offers a unique chance to produce fresh-tasting, safer and long shelflife food products. The effects of HHP on nutritional and bioactive compounds have been studied in some foods, such as the extractability of phenols from onions, 152 carotenoids and tannins from persimmons 153 and red sweet pepper, 154 bioavailability of minerals, antioxidants and starch from apples and carob beans, 155,156 extractability of anthocyanins from grape by-products 157 and solubilisation and functionality of dietary fibre from the soybean by-product okara. 158 To the authors' knowledge, the two latest reports are the only previous studies on the effects of HHP in vegetable by-products.…”