Table 3.
Properties of raw and extruded mesquite seed flour.
| Seed Flour * | Extruded Seed Flour * | |
|---|---|---|
| Total phenolics (mg GAE/g) | 6.68 ± 0.05 a | 6.46 ± 0.06 b |
| DPPH (mg AAE/g) | 9.11 ± 0.11 a | 9.32 ± 0.12 b |
| Abs 290 nm | 0.13 ± 0.01 a | 0.12 ± 0.01 a |
| Apigenin (mg/kg) | 41.6 ± 0.51 a | 39.52 ± 0.47 b |
| WAI | 2.53 ± 0.01 a | 3.47 ± 0.11 b |
| WSI (%) | 36.36 ± 0.57 a | 30.52 ± 0.99 b |
| Expansion index | 1 |
* Values were expressed as means ± standard deviation (n = 3). Means accompanied by the same letter in the same line indicate no significant difference between samples (p < 0.05). WAI—water absorption index; WSI—water solubility index; GAE—gallic acid equivalent; AAE—ascorbic acid equivalent; DPPH—2-2-diphenyl-1-picrylhydrazyl.