Efecto del procesamiento térmico sobre la capacidad antioxidante de pinole a base de vainas de mezquite (Prosopis laevigata)

Abstract

The objective of this study was to prepare a pinole meal made of mesquite pods (Prosopis laevigata) and evaluate its functional properties. A (3)2 experimental design was implemented setting three drying (60, 70, 808C) and three roasting (140, 150, 1608C) temperatures, and a control sample (pinole without thermal treatment). The product quality was evaluated by proximate analysis, including soluble proteins, electrophoretic profile, and protein digestibility; antinutrient determinations such as trypsin inhibitors, lectins, and phenolics; antioxidant activity by inhibiting the oxidation of low-density lipoproteins (LDL); and the inhibition of the angiotensin converting enzyme (ACE). The major digestibility was obtained at 608C/1608C (74.43 + 0.3%). The most effective reduction in trypsin inhibitors (73%), lectins (186.81 U/mg), and phenolics was obtained at higher temperatures (808C). Pinole extracts have inhibited LDL oxidation and the thermal treatments have shown effect on inhibiting ACE activity.