Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable Use

Autores
Rivas, Marisa Ayelen; Matteucci, Enzo Agustin; Rodriguez, Ivana Fabiola; Moreno, María Alejandra; Zampini, Iris Catiana; Ramón, Adriana Noemí; Isla, Maria Ines
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Geoffroea decorticans (Gill. ex Hook. & Arn) Burk. is a native tree of the dry areas of Northwestern and Central Argentina. Its seeds are considered waste material. The flour of seeds was analyzed as a source of nutritional and bioactive compounds. It has a low carbohydrate content, containing about 9% protein and between 10 and 14% fat. Approximately 82–84% of the fatty acids were unsaturated (oleic and linoleic acids). A high polyphenol and dietary fiber content was detected. Flavonoids and condensed tannins were the dominant phenolics. Polyphenol-enriched extracts were obtained from seed flour. The HPLC–ESI-MS/MS analysis of these concentrated extracts allowed for the identification of six compounds including C-glycosyl flavones (vitexin and isovitexin), type A procyanidins (dimer and trimer), and epicatequin gallate. Polyphenolic extracts showed antioxidant capacity and were able to inhibit enzymes (α-glucosidase and α-amylase)related to carbohydrate metabolism and (lipoxygenase) pro-inflammatory enzymes and were not toxic. Flour and polyphenolic extract from chañar seeds could be considered as new alternative ingredients for the formulation of functional foods, nutraceuticals, or food supplements. The use of the seed flour in addition to the pulp of the fruit along with the rest of the plant would encourage the propagation of this species resistant to extreme arid environments for commercial and conservation purposes to boost the regional economies of vulnerable areas of South America.
Fil: Rivas, Marisa Ayelen. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Matteucci, Enzo Agustin. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Rodriguez, Ivana Fabiola. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Cátedra de Química; Argentina. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Moreno, María Alejandra. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Cátedra de Química; Argentina
Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta; Argentina
Fil: Isla, Maria Ines. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Cátedra de Química; Argentina. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Materia
chañar
nutritional
functional properties
antioxidant
antilipoxygenase
α-amylase
α-glucosidase
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/291526
Acceder
id CONICETDig_2e39915773ebd16040590970313d5e67
oai_identifier_str oai:ri.conicet.gov.ar:11336/291526
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable UseRivas, Marisa AyelenMatteucci, Enzo AgustinRodriguez, Ivana FabiolaMoreno, María AlejandraZampini, Iris CatianaRamón, Adriana NoemíIsla, Maria Ineschañarnutritionalfunctional propertiesantioxidantantilipoxygenaseα-amylaseα-glucosidasehttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Geoffroea decorticans (Gill. ex Hook. & Arn) Burk. is a native tree of the dry areas of Northwestern and Central Argentina. Its seeds are considered waste material. The flour of seeds was analyzed as a source of nutritional and bioactive compounds. It has a low carbohydrate content, containing about 9% protein and between 10 and 14% fat. Approximately 82–84% of the fatty acids were unsaturated (oleic and linoleic acids). A high polyphenol and dietary fiber content was detected. Flavonoids and condensed tannins were the dominant phenolics. Polyphenol-enriched extracts were obtained from seed flour. The HPLC–ESI-MS/MS analysis of these concentrated extracts allowed for the identification of six compounds including C-glycosyl flavones (vitexin and isovitexin), type A procyanidins (dimer and trimer), and epicatequin gallate. Polyphenolic extracts showed antioxidant capacity and were able to inhibit enzymes (α-glucosidase and α-amylase)related to carbohydrate metabolism and (lipoxygenase) pro-inflammatory enzymes and were not toxic. Flour and polyphenolic extract from chañar seeds could be considered as new alternative ingredients for the formulation of functional foods, nutraceuticals, or food supplements. The use of the seed flour in addition to the pulp of the fruit along with the rest of the plant would encourage the propagation of this species resistant to extreme arid environments for commercial and conservation purposes to boost the regional economies of vulnerable areas of South America.Fil: Rivas, Marisa Ayelen. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Matteucci, Enzo Agustin. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Rodriguez, Ivana Fabiola. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Cátedra de Química; Argentina. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Moreno, María Alejandra. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaFil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Cátedra de Química; ArgentinaFil: Ramón, Adriana Noemí. Universidad Nacional de Salta; ArgentinaFil: Isla, Maria Ines. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Cátedra de Química; Argentina. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; ArgentinaMDPI2025-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/291526Rivas, Marisa Ayelen; Matteucci, Enzo Agustin; Rodriguez, Ivana Fabiola; Moreno, María Alejandra; Zampini, Iris Catiana; et al.; Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable Use; MDPI; Plants; 14; 7; 3-2025; 1-182223-7747CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2223-7747/14/7/1047info:eu-repo/semantics/altIdentifier/doi/10.3390/plants14071047info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T15:39:33Zoai:ri.conicet.gov.ar:11336/291526instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 15:39:33.773CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable Use
title Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable Use
spellingShingle Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable Use
Rivas, Marisa Ayelen
chañar
nutritional
functional properties
antioxidant
antilipoxygenase
α-amylase
α-glucosidase
title_short Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable Use
title_full Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable Use
title_fullStr Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable Use
title_full_unstemmed Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable Use
title_sort Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable Use
dc.creator.none.fl_str_mv Rivas, Marisa Ayelen
Matteucci, Enzo Agustin
Rodriguez, Ivana Fabiola
Moreno, María Alejandra
Zampini, Iris Catiana
Ramón, Adriana Noemí
Isla, Maria Ines
author Rivas, Marisa Ayelen
author_facet Rivas, Marisa Ayelen
Matteucci, Enzo Agustin
Rodriguez, Ivana Fabiola
Moreno, María Alejandra
Zampini, Iris Catiana
Ramón, Adriana Noemí
Isla, Maria Ines
author_role author
author2 Matteucci, Enzo Agustin
Rodriguez, Ivana Fabiola
Moreno, María Alejandra
Zampini, Iris Catiana
Ramón, Adriana Noemí
Isla, Maria Ines
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv chañar
nutritional
functional properties
antioxidant
antilipoxygenase
α-amylase
α-glucosidase
topic chañar
nutritional
functional properties
antioxidant
antilipoxygenase
α-amylase
α-glucosidase
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Geoffroea decorticans (Gill. ex Hook. & Arn) Burk. is a native tree of the dry areas of Northwestern and Central Argentina. Its seeds are considered waste material. The flour of seeds was analyzed as a source of nutritional and bioactive compounds. It has a low carbohydrate content, containing about 9% protein and between 10 and 14% fat. Approximately 82–84% of the fatty acids were unsaturated (oleic and linoleic acids). A high polyphenol and dietary fiber content was detected. Flavonoids and condensed tannins were the dominant phenolics. Polyphenol-enriched extracts were obtained from seed flour. The HPLC–ESI-MS/MS analysis of these concentrated extracts allowed for the identification of six compounds including C-glycosyl flavones (vitexin and isovitexin), type A procyanidins (dimer and trimer), and epicatequin gallate. Polyphenolic extracts showed antioxidant capacity and were able to inhibit enzymes (α-glucosidase and α-amylase)related to carbohydrate metabolism and (lipoxygenase) pro-inflammatory enzymes and were not toxic. Flour and polyphenolic extract from chañar seeds could be considered as new alternative ingredients for the formulation of functional foods, nutraceuticals, or food supplements. The use of the seed flour in addition to the pulp of the fruit along with the rest of the plant would encourage the propagation of this species resistant to extreme arid environments for commercial and conservation purposes to boost the regional economies of vulnerable areas of South America.
Fil: Rivas, Marisa Ayelen. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Matteucci, Enzo Agustin. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Rodriguez, Ivana Fabiola. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Cátedra de Química; Argentina. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Moreno, María Alejandra. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
Fil: Zampini, Iris Catiana. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Cátedra de Química; Argentina
Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta; Argentina
Fil: Isla, Maria Ines. Universidad Nacional de Tucuman. Facultad de Cs.naturales E Instituto Miguel Lillo. Cátedra de Química; Argentina. Universidad Nacional de Tucumán. Instituto de Bioprospección y Fisiología Vegetal. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet Noa Sur. Instituto de Bioprospección y Fisiología Vegetal; Argentina
description Geoffroea decorticans (Gill. ex Hook. & Arn) Burk. is a native tree of the dry areas of Northwestern and Central Argentina. Its seeds are considered waste material. The flour of seeds was analyzed as a source of nutritional and bioactive compounds. It has a low carbohydrate content, containing about 9% protein and between 10 and 14% fat. Approximately 82–84% of the fatty acids were unsaturated (oleic and linoleic acids). A high polyphenol and dietary fiber content was detected. Flavonoids and condensed tannins were the dominant phenolics. Polyphenol-enriched extracts were obtained from seed flour. The HPLC–ESI-MS/MS analysis of these concentrated extracts allowed for the identification of six compounds including C-glycosyl flavones (vitexin and isovitexin), type A procyanidins (dimer and trimer), and epicatequin gallate. Polyphenolic extracts showed antioxidant capacity and were able to inhibit enzymes (α-glucosidase and α-amylase)related to carbohydrate metabolism and (lipoxygenase) pro-inflammatory enzymes and were not toxic. Flour and polyphenolic extract from chañar seeds could be considered as new alternative ingredients for the formulation of functional foods, nutraceuticals, or food supplements. The use of the seed flour in addition to the pulp of the fruit along with the rest of the plant would encourage the propagation of this species resistant to extreme arid environments for commercial and conservation purposes to boost the regional economies of vulnerable areas of South America.
publishDate 2025
dc.date.none.fl_str_mv 2025-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/291526
Rivas, Marisa Ayelen; Matteucci, Enzo Agustin; Rodriguez, Ivana Fabiola; Moreno, María Alejandra; Zampini, Iris Catiana; et al.; Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable Use; MDPI; Plants; 14; 7; 3-2025; 1-18
2223-7747
CONICET Digital
CONICET
url http://hdl.handle.net/11336/291526
identifier_str_mv Rivas, Marisa Ayelen; Matteucci, Enzo Agustin; Rodriguez, Ivana Fabiola; Moreno, María Alejandra; Zampini, Iris Catiana; et al.; Nutritional and Functional Characterization of Flour from Seeds of Chañar (Geoffroea decorticans) to Promote Its Sustainable Use; MDPI; Plants; 14; 7; 3-2025; 1-18
2223-7747
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2223-7747/14/7/1047
info:eu-repo/semantics/altIdentifier/doi/10.3390/plants14071047
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.24418

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