Mesquite (Prosopis juliflora) grain flour: New ingredient with bioactive, nutritional and physical-chemical properties for food applications

Prosopis juliflora: nutritional value, bioactive activity, and potential application in human nutrition

“…Cavalcante et al 54 . studied the total phenolic content of P. juliflora seed flour dried at different temperatures (50, 60, and 70 °C) and found 186.72, 204.27, 193.54 mg of gallic acid equivalent/100 g of dry sample, respectively.…”

“…Phenolics may have health benefits when consumed and influence foods' stability and sensory quality 45 . In the phenolic profile of the sample that presented the highest total of phenolic content (dried flour at 60 °C), Cavalcante et al 54 . found that kaempferol (428.29 μ g −1 ) and catechin (376.53 μ g −1 ) are predominant.…”

“…Flours obtained from seeds and pods have been widely converted into raw materials for food production and used especially in the bakery industry. They provide a good amount of fiber, 24 vitamins, minerals, carbohydrates, 13 and proteins 13,54 …”

“…The study showed that the treatments applied to the seeds of P. juliflora were more efficient in nutritional improvement than the unprocessed seed flour. Cavalcante et al 54 studied the total phenolic content of P. juliflora seed flour dried at different temperatures (50, 60, and 70 °C) and found 186.72, 204.27, 193.54 mg of gallic acid equivalent/100 g of dry sample, respectively. Phenolics may have health benefits when consumed and influence foods' stability and sensory quality.…”

“…They provide a good amount of fiber, 24 vitamins, minerals, carbohydrates, 13 and proteins. 13,54 Morales et al 52 state that a protein concentrate can be obtained from the P. juliflora seed flour. It is necessary to remove the lipids, extract carbohydrates and mineral salts, and extract the proteins.…”