Nutritional,Antioxidant and Anti-Inflammatory Properties of Cyclanthera pedata,an Andinean Fruit and Products Derived from Them

作     者：Marisa Rivas Dora Vignale Roxana M.Ordonez Iris Catiana Zampini María Rosa Alberto Jorge E.Sayago María I.Isla 

作者机构：INQUINOA(CONICET)TucumánArgentina Cátedra de Botánica Sistemática y FitogeografíaFacultad de Ciencias AgrariasUniversidad Nacional de JujuyAlberdiSan Salvador de JujuyArgentina Cátedra de Elementos de Química Orgánica y BiológicaFacultad de Ciencias Naturales e Instituto Miguel LilloTucumánArgentina Cátedra de FitoquímicaFacultad de BioquímicaQuímica y FarmaciaUniversidad Nacional de Tucumán(4000)S.M.de TucumánTucumánArgentina Fundación Miguel LilloTucumánArgentina 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2013年第4卷第8期

页      面：55-61页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

基　　金：The authors thank the inhabitants of the areas of study for their cooperation and acknowledge the financial sup-port from Consejo de Investigación de la Universidad Nacional de Tucumán(CIUNT 26 D-430) Argentina and Consejo Nacional de Investigaciones Científicas y Téc-nicas(CONICET PIP-704),Argentina 

主　　题：achojcha Fruit achojcha Flour Cyclanthera pedata Nutritional Properties Functional Properties 

摘      要：There is an increasing interest in food plant with health-giving effects. The aim of this research was to evaluate the phytochemical and nutraceutical profiles of Cyclanthera pedata fruits, a native fruit of the Andean region used by Incas communities called achojcha. Soluble protein (SP), total sugar (TS), free phenolic compounds (FPC), ascorbic acid (AA), total monomeric anthocyanin (TMA), condensed and hydrolizable tannin (CT, HT) were evaluated by sprectrophotometric methods in fresh fruits with and without heating and in flour obtained from fruits. Multielemental composition by ICP-MS was done. Antioxidant activity (AOA) was determined by ABTS and Linoleic acid-b-carotene methods. The inhibitory capacity of LOX, a pro-inflammatory enzyme was also analyzed. The achojcha fresh fruits and achojcha flour showed low amount calories. The flour was high in potassium (7400 mg·K/100 g) and low in sodium (77 mg Na/100 g). High levels of FPC (670 mg GAE/100 g) were found together with elevated levels of AA (123 mg AA/ 100 g). The TMA (0.6 mg C3-GE/100 g) as well as HT (3.4 mg PB2E/100 g) were also detected in flour. All preparations obtained with fresh and dried fruits showed AOA with SC50 values between 1.8 to 14.5 μg GAE/mL. Inhibitory capacity on LOX was also demonstrated (IC50 values of 40 μg GAE/mL). The fresh fruits and flour showed nutraceutical characteristics that are demanded by functional food and could be used as dietary supplement.