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Food Chem. 2019 Jul 1;285:369-379. doi: 10.1016/j.foodchem.2019.02.003. Epub 2019 Feb 7.

Phenolics composition, antioxidant properties and toxicological assessment of Prosopis alba exudate gum.

Author information

1
Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña 3700, Chaco, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina. Electronic address: francovasile@uncaus.edu.ar.
2
Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña 3700, Chaco, Argentina. Electronic address: amr@uncaus.edu.ar.
3
Laboratorio de Industrias Alimentarias II, Universidad Nacional del Chaco Austral, Comandante Fernández 755, Presidencia Roque Sáenz Peña 3700, Chaco, Argentina. Electronic address: judis@uncaus.edu.ar.
4
Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Farmacología, 5000 Córdoba, Argentina; Instituto de Farmacología Experimental de Córdoba (IFEC), CONICET, 5000 Córdoba, Argentina.
5
Universidad Nacional de Córdoba, Facultad de Ciencias Químicas, Departamento de Farmacología, 5000 Córdoba, Argentina; Instituto de Farmacología Experimental de Córdoba (IFEC), CONICET, 5000 Córdoba, Argentina. Electronic address: mvirgoli@fcq.unc.edu.ar.
6
Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias & CONICET-Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Intendente Güiraldes 2160, CP 1428, Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina.

Abstract

The objective of this work was to deepen on the study of functional properties of the phytochemicals present in Prosopis alba exudate gum (G), as well as to rule out possible adverse effects of some of its components. Commonly employed purification methods were compared. Filtration prevents further loss of potentially bioactive compounds. The filtrated gum showed a higher concentration of phenolics, flavonoids and tannins than arabic gum, which was correlated with better in vitro antioxidant properties. Particularly, tannins, commonly considered as toxic compounds in exudate gums, were found in lower concentration than in others gums obtained from genus Prosopis and Acacia. The toxicological evaluation performed on rats did not show symptoms of intoxication associated with the administration of the gum. These results provide useful evidence to support the potential use of G as a safe functional food additive with the added benefit of taking advantage of a non-exploited natural resource.

KEYWORDS:

2-Thiobarbituric acid (PubChem CID: 2723628); Acetonitrile (PubChem CID: 6342); Antioxidant properties; Bioactive phytochemicals; Etanol (PubChem CID: 702); Gallic acid (PubChem CID: 370); In vivo toxicity assay; Iron (II) chloride (PubChem CID: 24458); Methanol (PubChem CID: 887); N-butanol (PubChem CID: 263); Polyphenols; Prosopis alba exudate gum; Quercetin (PubChem CID: 5280343); Tannic acid (PubChem CID: 16129778); Trichloroacetic acid (PubChem CID: 6421); UPLC-ESI-TOF/MS

PMID:
30797359
DOI:
10.1016/j.foodchem.2019.02.003
[Indexed for MEDLINE]

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