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Chañar Gum (Geoffroea decorticans)

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Gums, Resins and Latexes of Plant Origin

Part of the book series: Reference Series in Phytochemistry ((RSP))

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Abstract

Given that we are in an increasingly competitive market generating more effective and creative strategies is essential to impact consumers positively. The main objective of the present work was to develop products from the flour obtained from the peel and pulp of the chañar fruit Geoffroea decorticans. Chañar is a regional tree; the fruit collection and use would allow the integral use of a tree that is considered a pest and, in turn, complies with the growing interest in sustainably using natural resources. Chañar gum, a polysaccharide type, is obtained from chañar flour through thermal hydrolysis. Physicochemical characterizations were carried out to the gum obtained, such as density, viscosity, diffusion, refractive index, UV-Visible, and Infrared spectroscopy. This study showed the possibility of getting a gum after hydrolysis with a yield of 5% wt. The results indicate that chañar flour has an energy value of 163 kcal, and carbohydrate content of 35.9 g in 100 g of chañar flour, values ​​suitable for any diet food. Furthermore, the chañar gum has potential application characteristics such as co-emulsifier, thickener, film-forming, etc.

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Acknowledgments

I would like to especially thank PROIPRO 2-2918-UNSL for providing support in the development of this work, Laboratorio de Investigación y Servicios de Química Física (LISeQF-UNSL), Instituto de Física Aplicada-CONICET-Universidad Nacional de San Luis; Dr. Ariel Ochoa-Laboratorio de Membranas y Biomateriales INFAP-CONICET-UNSL).

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Authors and Affiliations

  1. Instituto de Física Aplicada-CONICET-Universidad Nacional de San Luis, San Luis, Argentina

    Lismet Lazo, Romina Colla & Martin Masuelli

  2. Facultad de Agronomía, Departamento de Biología Aplicada y Alimentos, Cátedra de Química de Biomoléculas (CIHIDECAR,CONICET-UBA), Universidad de Buenos Aires, Buenos Aires, Argentina

    Marina Ciancia

  3. Universidad de Buenos Aires – Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Centro de Investigación de Hidratos de Carbono (CIHIDECAR), Buenos Aires, Argentina

    Cristina Matulewicz

  4. Facultad de Ciencias Exactas y Naturales, Departamento de Química Orgánica, Universidad de Buenos Aires, Buenos Aires, Argentina

    Cristina Matulewicz

  5. Center for Polymers and Advanced Composites, Department of Chemical Engineering, Auburn University, Auburn, AL, USA

    María L. Auad

  6. Laboratorio. De Ingeniería de Materiales y Nanotecnología, Universidad Nacional de Formosa, Formosa, Argentina

    Camilo J. Orrabalis

  7. Área de Química Física, Departamento de Química, Facultad de Química, Bioquímica y Farmacia, Laboratorio de Investigación y Servicios de Química Física (LISeQF-UNSL), Laboratorio de Química Física, Facultad de Química, Bioquímica y Farmacia-Universidad Nacional de San Luis, San Luis, Argentina

    Mauricio Filippa & Martin Masuelli

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  1. Lismet Lazo
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  2. Romina Colla
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  3. Marina Ciancia
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  4. Cristina Matulewicz
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  5. María L. Auad
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  6. Camilo J. Orrabalis
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  7. Mauricio Filippa
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  8. Martin Masuelli
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Correspondence to Lismet Lazo or Martin Masuelli .

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Editors and Affiliations

  1. Department of Botany, Karnatak University, Dharwad, Karnataka, India

    Hosakatte Niranjana Murthy

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Lazo, L. et al. (2022). Chañar Gum (Geoffroea decorticans). In: Murthy, H.N. (eds) Gums, Resins and Latexes of Plant Origin. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-030-91378-6_14

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