Aloja is a beverage obtained using natural fermentation, and añapa an unfermented beverage from Prosopis alba pods. This study aimed to determine phytochemical composition and functional properties of añapa and aloja, as well as, their toxicity and sensorial evaluation. In these two beverages, sugars and polyphenols were found to be the main components, soluble proteins being low. The highest total phenolic and flavonoid and non-flavonoid phenolic content was found in aloja. The main phenolic compounds found in both beverages were C-glycosyl flavonoids, derived from apigenin (vicenin II and vitexin) and phenolic acid (cinnamic acid). Ethanol content in aloja was similar to that of commercial beers (between 5.2 and 6.7%). Añapa does not contain ethanol. Both beverages showed high antioxidant potential (scavenging capacity, SC₅₀ values between 0.9 and 8.5 μg GAE/mL). Neither of them was toxic. Sensorial evaluation suggested that both beverages have a good acceptance. These studies could also lead to the re-introduction of forgotten traditional beverages and promote the sustainable cultivation of this plant species.

Aloja是使用自然发酵获得的饮料，而añapa是Prosopis alba的未发酵饮料豆荚。这项研究旨在确定阿纳帕和阿罗哈的植物化学成分和功能特性，以及它们的毒性和感官评估。在这两种饮料中，发现糖和多酚是主要成分，可溶性蛋白质含量低。在芦荟中发现最高的总酚和类黄酮以及非类黄酮酚含量。两种饮料中发现的主要酚类化合物是C-糖基类黄酮，它们衍生自芹菜素（维京宁II和维京汀）和酚酸（肉桂酸）。芦荟中的乙醇含量与商业啤酒相似（介于5.2和6.7％之间）。阿纳帕（Añapa）不包含乙醇。两种饮料均显示出高抗氧化潜力（清除能力，SC ₅₀GAE / mL介于0.9和8.5μg之间。他们俩都不是有毒的。感官评估表明，两种饮料都具有良好的接受度。这些研究还可能导致重新引入被遗忘的传统饮料，并促进该植物物种的可持续种植。