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

Food Chemistry
Franco Emanuel VasileMaría Florencia Mazzobre

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.

Citations

Jan 3, 2020·Current Pharmaceutical Design·Guillermo Schmeda-HirschmannJavier Echeverría
Jan 7, 2021·Journal of Plant Research·Carolina Alcantara de OliveiraJuliana Villela Paulino
Mar 22, 2021·International Journal of Biological Macromolecules·Khaled ArabKambiz Jahanbin
Sep 30, 2020·International Journal of Biological Macromolecules·Mehnaza ManzoorRafeeya Shams

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