Chilean prosopis mesocarp flour: phenolic profiling and antioxidant activity

Area of Science:

• Food Science
• Phytochemistry
• Nutritional Science

Background:

• Mesocarp flour from Prosopis species is a vital food source in arid South American regions.
• Chilean Prosopis (P. chilensis) is a significant plant resource in the country's arid zones.

Purpose of the Study:

• To characterize the phenolic antioxidants present in the pod mesocarp flour of Chilean Prosopis species.
• To evaluate the antioxidant activity and identify key phenolic compounds in P. chilensis flour.

Main Methods:

• Samples of P. chilensis flour were collected from the Copiapo, Huasco, and Elqui valleys in northern Chile.
• Total phenolic content was quantified using gallic acid equivalents.
• Antioxidant activity was measured via DPPH assay.
• Phenolic compounds were tentatively identified using High-Performance Liquid Chromatography coupled with tandem Mass Spectrometry (HPLC-MS/MS).

Main Results:

• Total phenolic content ranged from 0.82-2.57 g gallic acid equivalents/100 g fresh flour.
• Flour samples from the Huasco valley exhibited the highest antioxidant activity.
• HPLC-MS/MS analysis tentatively identified eight anthocyanins and 13 other phenolic compounds, including flavonol glycosides, C-glycosyl flavones, and ellagic acid derivatives.

Conclusions:

• The phenolic composition and antioxidant activity of Chilean Prosopis flour are significant.
• This traditional food resource demonstrates potential for development as a functional food.
• Further research could explore the health benefits and applications of Prosopis flour.