Ramorinoa girolae Speg (Fabaceae) seeds, an Argentinean traditional

LORENA LUNA; NATALIA B. PIGNI; LAURA TORRAS-CLAVERIA; MAGDALENA V. MONFERRAN; DAMIAN MAESTRI; DANIEL A. WUNDERLIN; GABRIELA E. FERESIN; JAUME BASTIDA; ALEJANDRO TAPIA

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

ACADEMIC PRESS INC ELSEVIER SCIENCE

Lugar: Amsterdam; Año: 2013 vol. 31 p. 120 - 120

0889-1575

amorinoa girolae Speg. seeds were characterized in terms of phenolic and flavonoid contents, multielement profile, fatty acid composition and antioxidant activity. The MeOH extract of seeds showed a strong scavenging capacity against the DPPH free radical, inhibition of lipid peroxidation in erythrocytes and reducing power. A significant positive correlation between the total phenolic content and the antioxidant activity of extracts suggests that such compounds could be responsible for the antioxidant capacity of the seeds. Five phenolic compounds were identified by liquid chromatography tandem electrospray ionization mass spectrometry (LC-ESI-MS/MS) and high-resolution electrospray ionizationtime-of-flight mass spectrometry (LC-ESI-TOF-MS): a coumaric acid derivative, pigallocatechin, catechin-O-glucoside, procyanidin B (catechin dimer), catechin, and two unknown compounds. The presence of catechins suggests health benefits. The seeds also contained a high concentration of m