Characterization of gum mezquite (Prosopis spp.) vs huizache (Vachellia farnesiana) from the Naica Region, Saucillo, Chihuahua.

Abstract

The mezquite (Prosopis spp.) and the huizache (Vachellia farnesiana), are two of the most frequent and overexploited species in certain arid and semi-arid regions of our country, from which manyltiple products can be obtained such as flour, honey, rubber, coal, medicinal, artisan, and forage use among others. These species can be used rationally, looking for management alternatives through research that allows defining appropriate uses, through programs for the promotion, conservation, and exploitation of said species, through government policies, which would allow influencing the way of life. of the inhabitants of these areas (Dávila, 1982). Taking advantage of the mesquite and huisache gum could be a viable option to improve the income of many of the communities, since the gum represents one of the most important products in the cosmetic, medicinal and food industry in the country, which could reduce the high demand for gum Arabic, also the entire tree does not have to be cut down for its use. Currently, the mesquite and huisache gum is obtained in the north of the country, empirically collecting only the exuded gum naturally, no silvicultural method is applied for its cultivation. The purpose of the project was to analyze the chemical composition of both gums, through a proximal analysis to determine content of ash, carbohydrates, proteins, moisture, fats; in addition to total polyphenolic compounds and quantification of condensed tannins, to measure the quality of the gums and their possible commercial approach to the food industry. The proximal analysis of the mezquite gum yielded results: in terms of moisture and ash, three samples from the first collection were analyzed, obtaining 16.55% and ash 4.95% from the second collection 12.25%, and ash 4.18%. from the third collection 15.74%, and 4.81% of ashes and of the sample taken in the community of orinda was 13.15% and of ashes 2.20% the rest was, fats 0.83%, proteins 1.71%, carbohydrates 94.09%. The total phenol content was 154.76 mg/g. and the quantification of condensed tannins of 0.0738 mg/g. While of the huisache the results were: humidity 13.16%, ashes 3.18%. fat 1.93%. protein 2.48%. carbohydrates 79.52%. The total phenol content was 1.41 mg/g. and the quantification of condensed tannins of 0.0108 mg/g. Kader et al. (2006) have carried out studies on the biochemical composition of gum Arabic and gum from Acacia spp. and Prosopis spp. finding important similarities. It can be concluded that mesquite and huisache gums share chemical characteristics with gum a33rabic, so they can be a substitute in the food and pharmaceutical industry.