Galactomannans are reserve polysaccharides widely distributed in legume seeds and recognized for their technological and physiological properties. Their structure, consisting of a β-(1→4)-linked mannose backbone with α-(1→6)-galactose side chains, determines their solubility, viscosity, and functional behavior. In recent years, galactomannans have gained increasing attention as functional dietary fibre due to their potential effects on glycemic regulation, cholesterol reduction, gut microbiota modulation, and short-chain fatty acid production. This review critically analyzes the current knowledge on galactomannans derived from Neltuma spp., a group of underutilized leguminous species native to arid and semi-arid regions of Latin America, particularly the Gran Chaco ecosystem. This review aims to describe the structural characteristics of sources of galactomannans from seeds, extraction and purification technologies, and their potential nutritional implications of Neltuma spp.-derived galactomannans, highlighting their role as sustainable ingredients for human nutrition. Conventional extraction methods, including aqueous and alkaline extraction, are compared with biotechnological approaches such as enzymatic pretreatments, ultrasound-assisted extraction, and membrane technologies, highlighting their effects on yield, purity, and structural preservation. Evidence suggests that Neltuma spp. seeds represent a promising alternative source of food-grade galactomannans with potential applications as sustainable hydrocolloids and functional ingredients. However, studies regarding their digestibility, microbiota interactions, and clinical effects remain limited. The valorization of Neltuma spp. may contribute to the diversification of dietary fibre sources while supporting sustainable bioeconomy strategies and regional food innovation in Latin America.

The seed oil composition of South American cucurbits, including the Chilean giant pumpkin (Cucurbita maxima) and the Paraguayan Sicana odorifera, was assessed by high-field nuclear magnetic resonance (NMR). The main objective of the study was to describe the composition of the seed oils using NMR as the main analytical tool and to detect possible conjugated linolenic acid isomers (CLnA). A previous study of S. odorifera seed oil identified linolenic and linoleic acids as the main fatty acids (FAs). Reexamination of the S. odorifera seed oil by NMR showed that the C18:3 fatty acid previously reported is the CLnA isomer punicic acid (PA). PA occurs in S. odorifera cultivars atropurpurea and fragans, with higher content in atropurpurea (37.42 and 31.70%, respectively). The identification of PA as a major constituent in S. odorifera oil opens new perspectives on the possible applications and consumption of seeds as a healthy food. The new source of PA is a fast-growing cucurbit, adapted to tropical and subtropical climates. The seed oil composition of the Chilean giant pumpkin is like that of other C. maxima cultivated in South America and Europe. NMR spectroscopy was a rapid and reliable method for identifying and quantifying the main constituents in the seed lipids, clearly differentiating CLnA isomers and linolenic acid.

Parasitic diseases caused by gastrointestinal nematodes (GIN) are considered important limiting factors for livestock production worldwide, as they significantly compromise animal welfare and increase production costs. For years, parasite control has relied exclusively on the use of synthetic drugs. Resistance of GIN to commercial anthelmintics has been increasingly reported throughout the world. Therefore, alternative approaches have emerged for controlling GIN in farm animals, including the exploration of plants with bioactive potential. Tithonia diversifolia can be harvested year-round, and all parts of the plant have been used in folk medicine for a wide range of diseases. This study evaluated the in vitro antioxidant properties of water and 70% aqueous acetone extracts of T. diversifolia aerial parts, including leaves, branches, and flowers, using radical-based methods, and assessed its anthelmintic potential through a parasite model, employing the egg hatching assay (EHA) with water extracts. Additionally, the total polyphenolic content of the extracts was determined. These findings highlight T. diversifolia as a promising natural source of antioxidant and anthelmintic compounds.

Concerns over malnutrition, synthetic additives and post-harvest waste highlight the need for innovation in food technology, turning towards underutilized crops. Plant-based beverages offer sustainable dietary alternatives and the increasing demand for such products makes the exploration of native crops particularly relevant. This study focuses on the development of a beverage derived from the native South American fruit kurugua (Sicana odorifera), combined with chia oil (Salvia hispanica L.) and stevia (Stevia rebaudiana Bertoni) as a natural sweetener, aiming to provide a nutritious, environmentally friendly option with appealing sensory attributes. The beverage was formulated using whole kurugua fruit flour (WKF) and chia oil (CO). Comprehensive analyses of the physicochemical properties, centesimal composition, caloric value, minerals, amino acid profile, and fatty acid content revealed that the beverage is rich in carbohydrates (2.16 ± 0.11 g/100 mL), dietary fiber (1.89 ± 0.04 g/100 mL), zinc (2.53 ± 0.16 mg/100 mL), polyunsaturated fatty acids (2.39 g/100 mL), AA (Glu + Gln, 248 g AA/g of WKF and WKCOB-L protein and 168 mg AA/ g of WKCOB protein/100 mL) and exhibits strong antioxidant activity. This is the first report on a product enriched with essential fatty acids with totally natural ingredients based on kurugua and chia oil, which has potential in healthy and vegan nutrition. This formulation supports the sustainable use and conservation of kurugua, offering a high-nutrient alternative for diets.

The pods from the Capparaceae Cynophalla retusa were consumed by the Chaco Amerindians in Paraguay. This study aimed to characterize the compounds present in the secondary metabolite-enriched extract (SMEE) from processed pods and to assess the effect of the SMEE on enzymes associated with metabolic syndrome. The enzymes included α-glucosidase, α-amylase, and pancreatic lipase. Acute toxicity in Swiss albino mice and immunomodulatory effect on murine splenocyte proliferation induced by concanavalin A were determined. Proximate composition analyses were performed using AOAC methods. The fatty acid profile was determined by gas chromatography and NMR. The total phenolic content and antioxidant capacity were measured using the ABTS and ORAC methods. The lipids in the seeds were monounsaturated (39.46±0.54 g/100 g oil) and saturated (38.02±0.45g/100 g oil) fatty acids. The processed pods exhibit a high protein content and dietary fiber. Some 33 compounds, including alkaloids, phenolics, and fatty acid derivatives, were identified in the pods. The extracts showed α-glucosidase inhibition and immunomodulatory activity. This is the first comprehensive report on the secondary metabolites, acute toxicity, and immunomodulatory effects in processed pods of C. retusa from the Paraguayan Chaco. The results highlight the potential of this underutilized species for food security and global health.

Capsicum chacoense (wild red pepper) and Acrocomia aculeata almond (Paraguayan coconut) are fruits native to Paraguay which are little-used and can be sources of important bioactive compounds. The aim of this work was to evaluate the use of Paraguayan coconut kernel oil as a green solvent for the extraction of carotenoids and capsaicinoids from wild red pepper. Ultrasound-assisted extraction was performed (solvent ratio; 0.7 g/mL, amplitude 80%, for 17 min). The freeze-dried red pepper fruit, coconut oil, and coconut+red pepper oil were characterized by total carotenoids, total capsaicinoids, total phenolic compounds (TPCs), total antioxidant capacity (TAC), fatty acid (FA) profile, and color. It was possible to extract 46.7% of the carotenoids and 42.5% of the capsaicinoids present in the red pepper. However, only about 7% of TCP and TAC were maintained in the coconut+red pepper oil obtained. In the FA profile of red pepper oil, oleic acid and palmitic acid were observed as the main FAs. Conversely, in coconut oil, lauric acid and oleic acid were observed as the main components. In coconut+red pepper oil, the same main FAs were found, but in a lower percentage of lauric acid and higher percentage of oleic acid. Based on the results, coconut oil is a green solvent for the extraction of lipophilic secondary metabolites such as carotenoids and capsaicinoids. These can provide sensory characteristics such as color and flavor to coconut oil from Capsicum chacoense. In the oil obtained (coconut+red pepper), a significant difference in the FA profile was also seen, where the majority FA was oleic acid.

In the hostile and challenging environment of the Paraguayan Chaco, the wild carob pods (Neltuma spp.) are a valuable vegetable resource that provides nutrition and significant economic opportunities for the local populations by means of carob flour production. However, the microbiological quality of the carob flour is limited due to the manual gathering. The main objective of this investigation is to find an efficient disinfectant and its minimum application level to obtain microbial stability in carob flour. The microbial load (total mesophilic aerobes, moulds, and yeasts, Escherichia coli, Staphylococcus aureus, and Salmonella spp.) of the flour obtained by disinfection with citric acid (1 and 3%) and sodium hypochlorite (1 and 3%) was compared. Drying tests were carried out at time intervals of 2, 4, 6, and 7 h on whole carob pods to obtain flour in a hot air circulating tray type dryer, and humidity was used as a response variable in a thermobalance (desirable humidity < 5%). A combined process of disinfection with 3% citric acid and hot air circulating tray-type drying for 7 h at 60 °C is proposed to obtain an innocuous carob flour of high microbiological quality.

Cynophalla retusa, known as “Indian bean”, is an important traditional food for the ethnic groups of the Gran Chaco. However, its contribution of minerals to the diet is unknown and the toxic nature of its raw pods has been reported. The aim of this investigation was to evaluate the composition of minerals, oxalic acid and phytate contents in whole raw and cooked pods, with successive changes of boiling water every 1 h for 4 h in total, as well as the alkaloid content in the cooking water. Bivalent mineral composition determinations (Ca, Fe, Cu and Mg) were made, as well as measurements of the phosphorus and antinutrient contents, such as phytate and oxalic acid, to determine the mineral contribution. The raw pods (C. retusa) contained 6.67% ash, with high contents of Ca, Fe, Cu, Mg and P. Loss of minerals occurred with successive boiling and significant decreases in antinutrients, with significant changes after each boiling period (1, 2, 3, 4 h). The boiling improved the bioavailability of Ca by removing oxalic acid from the sample cooked in the fourth boiling period. However, the phytate contents were not reduced to the same extent (only up to 40%). The results show that C. retusa pods can be a source of minerals (Ca, Fe, Cu and Mg) under controlled conditions of cooking and decreases in antinutrients like oxalic acid. From this perspective, this food source can be a viable alternative to increase food safety and nutrition, using one of many Paraguayan species that are little-known. Therefore, domestication and conservation studies are necessary.

Introducción: la yerba mate (Ilex paraguariensis) constituye un recurso alimentario autóctono, formando parte de la tradición y cultura alimentaria del Paraguay. Sin embargo, existen pocos estudios locales sobre los hábitos de consumo y preferencias por los paraguayos. Objetivo: describir los hábitos de consumo de la yerba mate (Ilex paraguariensis) en el Departamento Central en el 2022. Metodología: estudio descriptivo, transversal, con datos primarios, realizado en el Departamento Central de Paraguay. Muestreo no probabilístico en racimos. Instrumento de elaboración propia, diseñado como encuesta digital en la plataforma Google Form® (EE.UU.). Las variables fueron agrupadas en datos demográficos, relacionados al consumo de mate, tereré y cocido, procesados en Microsoft Excel® (EE.UU.) y EPI INFO® 7.0 (EE.UU.). Resultados: participaron 207 personas, la mayoría contaban entre 18 a 40 años, sexo femenino (83,22 %, 119), solteros, universitarios. El consumo más frecuente fue mate+ tereré+ cocido (43,96 %, 91) y tereré + cocido (14,01 %, 29). Todos los encuestados percibían más de dos salarios mínimos, y eran trabajadores de tiempo completo. El 81,64 % (169) consumían tereré, 69,08 % (143) mate, 80,23 % (138) cocido. El tipo de yerba más consumido fue la “compuesta con hierbas medicinales”, con un promedio de 1,5 Litros diarios. Conclusión: las formas más consumidas son tereré, cocido y mate, el tipo de yerba es la compuesta con el agregado de hierbas medicinales. Se sugieren realizar estudios poblacionales más amplios sobre el consumo de bebidas a base de yerba mate en Paraguay, así como ampliar estudios sobre las posibles interacciones e inocuidad entre la yerba mate con hierbas medicinales.

Adequate intake of mineral nutrients and amino acids is essential for nutrition in the Western diet, where deficiencies of minerals such as Zn, Fe, and good quality proteins are highly prevalent in vulnerable populations in Latin America and the Caribbean (LAC). The aim of the present study was to evaluate the mineral and amino acid content of Kurugua (KWF) wholemeal flour and a derived product (9% K w/v, 0.8% chia oil (w/v), and 1% sweetener v/v). Proteins were analyzed by Microkjeldhal, minerals Na, K, P, Ca, Mg, Zn, Cu, Mn, and Fe by AOAC, and amino acid profile by HPLC-DAD methods. KWF presented a high content of Mg and Zn (207.63 ± 5.27 and 15.76 ± 0.04 mg/100 g, respectively). A KWF-based drink provides 5.05 mg Zn/100 g, equivalent to 46% of the recommended daily intake (RDI) in a 200 mL serving of the beverage. Amino acids (glutamic acid + glutamine) and (aspartic acid + asparagine) were the most abundant in KWF (112.2 and 245 mg of aa/g protein, respectively), with 18.0% of total protein. A serving of KWF-based drink contains about 3.02 g of protein and the essential amino acids Hys, Val, Met, Phe, Ile, Leu, and Lys (31.6, 213, 198, 89.3, 186, 3.7, and 194.3 mg AA/200 mL, respectively). The ready-to-drink Kurugua drink takes full advantage of the wholemeal flour of an indigenous fruit such as Kurugua, providing a source of zinc and an adequate amount of essential amino acids and expanding the supply of healthy products within the framework of food safety.

Macadamia nut is an alternative crop for agricultural production in tropical Latin American countries. Its cultivation in itself constitutes a challenge for countries with high relative humidity temperatures, especially in the postharvest period. Environmentally friendly technologies suggest a comprehensive nut in shell (NIS) and kernels treatment, taking advantage of the waste generated in the drying process, critical point. This chapter explores the methods of the literature and those applied in local research for the integral use, drying of macadamia nuts, and their processing until obtaining products of high nutritional quality (dried nut and oil) and with clean technologies applicable to small producers.

In Paraguay, research on arsenic contamination is still incipient. This study aimed to validate the analytical method for the determination of total arsenic in soil samples by atomic absorption spectrophotometry with a hydride generation (HG - AAS). For its validation, a blank sample was collected from an area of null anthropogenic activity and, for its application, ten samples from the Tebicuary River basin. The samples were dried, sieved, homogenized, and digested by a microwave oven. The quantification was performed by HG - AAS. Analytical performance parameters such as selectivity, linearity, sensitivity, accuracy, LOD, LOQ, robustness, uncertainty, and applicability were evaluated. The method was selective for As and met the acceptance criteria. Linearity from 0.2 to 12 µg·L-1 (r > 0.99), sensitivity (m = 0.0395 ± 0.005), accuracy (%R > 95 %), repeatability (CV = 4.26 %), reproducibility (CV = 4.52 %), LOD (0.11 mg·kg-1) and LOQ (0.21 mg·kg-1). The method was robust to variations in pH and particle size. From the ten samples analyzed, one had a total As concentration higher than 20 mg·kg-1.

: The fruit of Sarcomphalus mistol (Griseb.) is from the Great American Chaco, an important wild food resource. However, its composition and potential uses are unknown to a large part of the population. In this work, two mistol and peanuts-based products were prepared (a toasted mistol product “mistol coffee” and a mistol-peanuts-based vegan beverage), and its nutritional value and antioxidant potential was investigated. The chemical composition, total phenolics compounds (TPCs), and total antioxidant capacity (TAC) of the two products were analyzed on a dry basis with AOAC, Folin–Ciocalteu, and ABTS+ radical inhibition methods, respectively. The toasted mistol product was high in dietary fiber (51.89 ± 0.65 g/100 g) and TPC (2729 ± 362 mgGAE/100 g), which was consistent with the observed high TAC (307 ± 14 mM TEAC/g). Minerals found in the toasted mistol product were mainly calcium and magnesium. The mistol-peanut-based vegan beverage presented 12.67 g/100 g of dry extract, and its main nutritional contributions are carbohydrates (8.16 ± 1.05 g/100 g db), lipids (2.33 ± 0.29 g/100 g db), magnesium (10.34 ± 1.40 mg/100 g db), and polyphenols (345 ± 4.58 mg GAE/100 g db) in agreement with their TAC in the lyophilized product (17.6 ± 5.25 mM/TEAC/g db). These products can be used according to their observed nutritional value and antioxidant potential as foods with healthy properties, especially for vegan populations.

Knowledge of the physicochemical characteristics of organic moringa leaves, such as the color, the moisture control and water activity (aw) for biological control, as its basic composition, provides valuable starting data for its improvement and quality control through the selection of key parameters for the conservation of its multiple nutritional and antioxidant qualities in organic production systems adapted to local conditions. Objective: Describe the physicochemical characteristics and composition of macro- and micronutrients of Moringa oleifera leaves from a vivarium under controlled conditions and evaluate the antioxidant potential of dried moringa leaves from organic production in Paraguay under experimental conditions. A systematic sampling of moringa leaves from a vivarium was carried out. For color analysis, the CIEL*a*b* coordinates were determined. For physicochemical characteristics’ analysis and macro- and micronutrient composition, official methods were used, while Total Phenolics Compounds (TPC) were determined by the Folin Ciocalteau method, and the Total Antioxidant Capacity (TAC) was determined by the antioxidant inhibition test (Radical ABTS+). Under experimental conditions, the dried moringa leaves under experimental conditions presented a light green color and low levels of humidity (8.1 ± 0.4%) and aw (0.59), with high protein levels (27%), micronutrients such as minerals (Ca, Mg, P, Fe, Zn), vitamins B1, B2, Vit. C, TPC (5051 ± 168 g GAE/100 g) and antioxidants (468 ± 109 mMTEAC/g). Moringa leaves from Paraguay represent a source of micronutrients in the diet, and can be applied as ingredients in different culinary preparations within the framework of a healthy and sustainable diet, in accordance with the Sustainable Development Goals (SDGs).

Allophylus edulis is used in folk medicine primarily for liver conditions such as hepatitis, liver cancer and liver cirrhosis. In vitro hepatoprotective activity was previously demonstrated. The aim of this work was to evaluate the antioxidant capacity and hepatoprotective effect of the ethanolic extract of A. edulis in mice. This was done by first determining the acute toxicity of the extract, evaluating the general behavior, and subsequently verifying the effect on paracetamol-induced toxic hepatitis in male mice. Additionally, the phytochemical profile was performed, and the content of total phenols and its total antioxidant capacity were quantified through the 2,2, azinobis-(3-ethylbenzothiazoline)-6 sulfonic acid radical cation (ABTS) method. The extract of A. edulis leaves did not demonstrate adverse effects up to 2000 mg/kg, p.o. Anthraquinones, flavonoids, triterpenoids, and tannins were detected. A high content of total phenolic compounds (TPC) was related to a high antioxidant capacity. Regarding the results of the biological tests, A. edulis did not affect the general behavior of the mice, and all doses tested decreased glutamic-oxaloacetic transaminase (GOT) and glutamic-pyruvic transaminase (GPT) activity, the main liver enzyme markers of hepatocellular damage. It is concluded that A. edulis has hepatoprotective activity, which could be related to its antioxidant activity. Keywords: Allophylus edulis; hepatoprotective; acetaminophen; liver enzymes markers; antioxidant capacity