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Nutrient Content of Carob Pod (Ceratonia siliqua L.) Flour Prepared Commercially and Domestically
Abstract
Although the fruit of the carob tree (Ceratonia siliqua L. Fabaceae) is nutritious and widely available in Turkey, especially in West and South Anatolia, much remains to be learned about its nutrient composition. The main goal of our study was to determine if there are differences in the content of certain nutrients in commercially-prepared carob flour (CPCP) and domestic or home-prepared carob powder (HPCP). Sucrose was the main sugar in CPCP and HPCP. Total protein was 40% lower in CPCP than HPCP due mainly to decreases in the content of several essential amino acids. However, except for lysine in CPCP, HPCP and CPCP compared favourably to a WHO protein standard. There were large differences in terms of their content of the two essential fatty acids, linoleic and alpha-linolenic acid, and the linoleic acid/alpha-linolenic acid ratio was 3.6 for CPCP, and 6.1 for HPCP. Manganese and iron were 2.5-fold higher in HPCP than CPCP. This study demonstrates that carob flour prepared in either the household or industrially is a good source of many, but not all essential nutrients, and that commercial processing of carob fruit into flour seems to affect its content of several important nutrients.
... Moderate amounts of essential amino acids like isoleucine (8.6 ± 0.08 g/100 g) and valine (7.3 ± 0.06 g/100 g) are also present in carob seeds [95]. In terms of the overall amino acid content in carobs, it is composed of a mixture of 17 residues including aspartic acid, glutamic acid, serine, glycine, histidine, arginine, threonine, alanine, tyrosine, valine, proline, methionine, isoleucine, leucine, cysteine, phenylalanine, and lysine [96,97]. In particular, aspartic acid, asparagine, alanine, glutamic acid, leucine, and valine make up approximately 57% of the total amino acid content of the pods [98]. ...
... In particular, aspartic acid, asparagine, alanine, glutamic acid, leucine, and valine make up approximately 57% of the total amino acid content of the pods [98]. Ground carob flour contains about 4.45% protein, with carob germ flour proteins including albumin and globulin (32%) and glutelin (68%) [96]. Importantly, no prolamins are detected in carob germ flour proteins [99], which contributes to the gluten-free property of carob [100]. ...
... Conversely, for copper (Cu), iron (Fe), and selenium (Se), the bark had higher levels [105]. A separate study of Anatolian carob pods by Ayaz et al. (2009) discovered the following mineral concentrations: 970 mg/100 g K, 71 mg/100 g P, 300 mg/100 g Ca, 60 mg/100 g Mg, 1.88 mg/100 g Fe, 1.29 mg/100 g manganese (Mn), and 0.85 mg/100 g Cu [98]. Furthermore, research on both wild and grafted carob trees in the province of Antalya in Turkey showed that the pods and seeds of the grafted carob trees generally had higher mineral concentrations than their wild counterparts. ...
The carob tree (Ceratonia siliqua L.) is currently considered one of the most valuable fruit and forest trees in various fields and sectors of activity. It is a versatile plant, belonging to the Fabaceae family. It is widely used in traditional medicine to treat many diseases such as diabetes, hypertension, and gastrointestinal disorders, given that all its parts (leaves, flowers, pods, seeds, wood, bark, and roots) are useful and hold value in many areas. Its importance has increased significantly in recent years. Originating from the Middle East, it is recognized for its ecological and industrial significance. Previous studies conducted on Ceratonia siliqua L. have revealed the presence of several compounds, including polyphenols, flavonoids, carbohydrates, minerals, and proteins. The carob tree demonstrates antihypertensive, antidepressant, anti-obesity, and antihyperglycemic activities. This plant is known for its medicinal and therapeutic virtues. Moreover, it is particularly interesting to consider the pharmacological activities of the major phytochemical compounds present in the different extracts of this plant, such as phenolic acids, for example, coumaric and gallic acids, as well as flavonoids such as kaempferol and quercetin. Therefore, this review aims to analyze some aspects of this plant, especially the taxonomy, cytogeography, traditional uses, phytochemical constituents, and pharmacological activities of Ceratonia siliqua L., in addition to its biological properties.
... Carob pods provide two essential products: carob kibbles and carob seeds that are processed to obtain multiple functional products. Ayaz et al. [59] suggested carob as a good amino acid source because it provides all of the necessary amino acids in the required concentrations recommended by World Health Organization (WHO). Literature showed diversity in crude protein values of different carob fractions, protein percentage for carob kibbles, carob seeds and carob germ meal is 2.47%, 1%, and 54.7%, respectively. ...
... [24,57] On the other hand, carob fruit has a heterogeneous amino acid profile; consisting of 17 different amino acids phenylalanine, alanine, threonine, isoleucine, aspartic acid, leucine, glutamic acid, valine, methionine, arginine, glycine, serine, proline, cysteine, lysine, tyrosine, and histidine. [36,59] All these essential amino acids are as per FAO guidelines except tryptophan. However, the CP value varies with processing and isolation methods. ...
... However, the CP value varies with processing and isolation methods. [60] According to the studies Ayaz et al., [59] commercially made carob powder contains 40% less protein than home-prepared carob powder due to the loss of particular amino acids caused by high shear mechanical methods. ...
Carob (Ceratonia siliqua) is one of Asia and Africa's popular nutritional and medicinal crops. This unique plant has an outstanding functional properties and nutritional profile. Carob has high sugar content, drought resistance and is very economical. Carob fruit consists of pulp and seed that are rich sources of different bioactive components. Carob has wide applications in various industries (food, pharmaceuticals and cosmetics) as an anti-oxidant, thickener, stabilizer, lactic acid production and emulsions. The trend of moving towards natural products further highlights the use of carob in different fields due to its excellent nutritional and therapeutic profile. Carob bean gum is widely used in the food industry. The current review has highlighted the nutritional composition, bioactive profile, functional properties, and recent findings on the subject.
... Carob powder is acclaimed as a functional ingredient with a marked nutritional composition due to its high dietary fiber and sugars, its low level of fat and the presence of essential amino acids and minerals necessary for the human body [16,[21][22][23]. In view of its high nutritional value, numerous studies have examined the fortification of some foodstuffs with carob flour such as pasta [24], tarhana [25], and biscuits [26]. ...
... Regarding sugars, the current carob powder presented a sweet product since it contained approximately 23% of soluble sugars, while the cocoa powder is a bitter product due to its significantly low sugars level (approximately 0.20%). Previous studies [20,21,56] have reported higher sugars contents for carob powder (41.55%, 38.7% and 43.6%, respectively). Such results could be linked on the one hand to experimental methods used for sugars analysis, and on the other hand to the raw material used for the manufacture of carob powder, in particular the molasses by-product in the current study, against carob pulp in the two cited studies. ...
... Both types of powder had the same mineral elements dominated by potassium, but with significantly different amounts (Table 3). Several studies reported similar mineral composition for carob powder with the dominance of potassium, calcium and phosphorus [21][22][23]56]. ...
The by-product generated from carob molasses processing is considered as an excellent source of dietary fiber and may be used as a functional ingredient in food industry. However, it presents a high value of water activity (~ 0.98) which facilitates its microbiological contamination and rapid deterioration. So that, this study provides a solution for the valorization of this by-product and suggests the incorporation of the dried carob by-product into Halva to produce an added value product (Halva with carob powder). Thus, the present work focused on the characterization of carob powder and the optimisation of incorporation percentage of carob powder into Halva formulation. The characterization showed the absence of caffein in carob powder compared to cocoa’s one. Besides, carob and cocoa powders had both a brown color. The former had lower fat and higher sugar contents compared to the latter. The optimization promoted the addition of 5% carob powder into Halva formulation according to the evaluation of hardness, sensory quality and exudative stability. Therefore, the new confectionary product could be considered as a promising nutritious and healthy foodstuff to consumers.
... Sugars Carob pulp is characterized by its high sugar content ranging from 40-60% dominated by disaccharides i.e., sucrose 32-38% followed by monosaccharides e.g. fructose 5-7% and glucose 5-6% (Sigge et al. 2011;Rtibi et al. 2017a;Ayaz et al. 2009). Sugar levels vary among carob pulp of different origins, varieties, ripening stage and or processing methods, though with sucrose amounting for the major form. ...
... Likewise, the "House hold flour" prepared domestically by sun drying and grinding to fine powder of Turkish carob kibbles varies in its sugar content from commercially "carob powder" processed industrially at high temperature drying ovens and mechanical milling instruments. The commercial carob powder encompasses almost double of its original sugar content (Ayaz et al. 2009). Two varieties of Jordanian C. siliqua pods (siliqua and macrocarpa) were assessed for its sugar content, with macrocarpa variety comprising higher mono and disaccharides content than siliqua (Shawakfeh and Ereifej 2005). ...
... Method of preparation of carob pods either home-made or commercially could vary in amino acids composition. Aspartic acid followed by alanine were the major amino acids in home-made carob pods, whereas glutamic acid followed by aspartic acid were predominant in commercially prepared carob suggestive that preparation method affects macronutrients composition in carob (Ayaz et al. 2009). ...
Ceratonia siliqua (Carob); is a Mediterranean legume globally recognized for its commercial value, being used as a cold beverage, in bakery and confectionary products. It is widely used as a Cocoa substitute not only due to its richness in sugar but rather the absence of caffeine and theobromine stimulant action. Both fruit pulp and seeds are of potential nutritive and medicinal values. The pulp comprises a high sugar content dominantly sucrose as well as polyphenols viz. phenolic acids, flavonoids and tannins. Seeds potential usage is attributed to its locust bean gum (LBG), commercially and pharmaceutically used as gelling and stiffening agent. Carob syrup is a traditional product native to the Mediterranean region, enriched in D-pinitol sugar of anti-diabetic effect. Considering the diversity of carob active constituents’ classes, a myriad of biological effects is recorded to include antioxidant, anticancer, antimicrobial and anti-hyperlipidemic effects. This book chapter presents up to date information on carob usage and chemistry while providing insight on research questions or applications yet to be addressed.
... Since the concentrations of macroelements in almonds are usually high (38), the low concentrations of these elements in the almond liqueurs analysed can be explained by the replacement of fruits by natural flavouring essences (Table 6). Phosphorous was observed in high concentrations in carob pod (37) 1 and 12). The Cu content, discarding samples 1, 2, 8, 12-16 with different production methods, reveals a trend that seems to separate the liqueurs by production region: liqueurs produced in western Algarve (samples 5, 6 and 11) have lower concentrations of Cu (< 1.7 mg/L) than those produced in eastern Algarve (samples 3, 4, 7, 9 and 10) (> 2.3 mg/L). ...
... Accordingly, carob liqueurs (3, 4, 7, 9, 10, and), fig liqueurs (2-4, 12, and) and almond liqueur (12) were probably produced in traditional stills owing to the high copper content (1.9-7.6 mg/L; Table 6). Although iron is found in figs (0.05%) (36) and carob pods (0.11%) (37), it was only detected in carob liqueurs (1.6 mg/L). The processing of carob or steps in liqueur production may make it more accessible during the extraction step. ...
... In this study, Mn concentration was only detected and quantified in two carob liqueurs. This was probably due to this element being present in low concentrations in figs (0.03%) and carob pods (0.08%) (36,37). In general, the concentration of manganese found in liqueurs are low (< 1 mg/L), although raspberry (2.5 mg/L) and blackcurrant (2.2 mg/L) liqueurs have been reported to contain higher concentrations (10). ...
Carob pod, fig and almond liqueurs are produced in various Mediterranean regions. This work reports the mineral content of these traditional beverages and evaluates the influence of the raw material. Twenty‐five fruit liqueurs from 16 producers were analysed. A simple open‐vessel sample mineralization by wet digestion using nitric acid–hydrogen peroxide (1:1) was used before spectrometric analysis. Nine essential elements (Cu, Ca, Mg, Na, K, Fe, Zn, Mn and P) and two non‐essentials (Cd and Pb) were quantified by microwave plasma–atomic emission spectrometry (MP‐AES). Carob liqueur presented the broader profile of minerals and was the only fruit liqueur containing iron (72.7% of samples), phosphorous, manganese and low levels of lead (in two of the 11 samples). Conversely, almond liqueurs contained the lowest mineral content with only five elements detected. Fruit liqueurs showed variability in mineral content even within the same liqueur, presumably as a consequence of the different manufacturing processes. Despite this variability, application of principal component analysis to essential mineral concentrations (K, Na, Ca, Mg, Mn, Fe and Zn) resulted in satisfactory classification (PC1 and PC2 accounting for 78.5% of the total variance) of the Portuguese liqueurs evaluated. Copyright © 2018 The Institute of Brewing & Distilling
... Moreover, there are many reports demonstrating the presence of alkaloids in carob [30,31] which can explain the traditional therapeutic uses of carob. Moreover, the high content of amino acids increases the nutritional value of carob; according to the World Health Organization (WHO), carob has all the essential amino acids [32]. In addition, the HPLC analysis revealed that CPAE contained a high content of gallic acid, catechin, and protocatechuic acid, respectively, and gallic acid is the most abundant phenolic compound in CPAE. ...
... Many studies have demonstrated that these molecules are well known for their antioxidant and anticancer properties [32,34]. There are several data about the component of carob performed by HPLC, Ritib et al. 2015 found that the main components of CPAE are pyrogallol 48.0% and catechin 19.1%, and the gallic acid is present in a small content 3.1% [35]. ...
Ceratonia siliqua (Carob) is an evergreen Mediterranean tree, and carob pods are potentially nutritive and have medicinal value. The present study was carried out to estimate the possible biological activities of phytochemical-characterized carob pod aqueous extract (CPAE). The phytochemical contents of CPAE were determined by using colorimetric methods and HPLC. In addition, the free radical scavenging properties and anti-diabetic, anti-hemolytic, and antimicrobial activities were estimated by using standardized in vitro protocols. The phytochemical analysis revealed that CPAE was rich in polyphenols, flavonoids, and alkaloids, where it contained a significant amount of gallic acid, catechin, and protocatechuic acid. Furthermore, CPAE exhibited strong antioxidant activity where it prevented the formation of 2, 2-Diphenyl-1-picryl hydrazyl, hydroxyl, and nitric oxide free radicals. Additionally, it had a potent inhibitory effect against digestive enzymes (amylase, maltase, sucrase, and lactase). Moreover, CPAE exhibited anti-Staph aureus, anti-Escherichia coli, anti-Candida albicans, and anti-herpes simplex type I virus (HSV-I). Finally, CPAE protected the erythrocyte membrane from hypotonic solution-induced hemolysis. Altogether, CPAE could be regarded as an interesting source of biologically active antioxidant, anti-diabetic, and antimicrobial preparation for a potential application in pharmaceutical and food supplement fields.
... Moreover, this plant contains low calorie dietary fibers (cellulose, hemicelluloses, and lignin, (Youssef et al., 2013), a good source of amino acids (viz., aspartic, glutamic acids) asides for encompassing the required levels of WHO standards of essential amino acids (Goulas, Stylos, Chatziathanasiadou, Mavromoustakos, & Tzakos, 2016) as well as ω-3 and ω-6 fatty acids viz. oleic, linoleic and α-linolenic acids (Ayaz et al., 2009). One of the most characteristic low molecular weight constituents of carob is the sugar alcohol D-pinitol. ...
... Hydroxylated fatty acids could be assigned elemental composition of corresponding quasi-molecular ions and characteristic water losses (−18 µ) at tandem mass spectra. Hydroxyoctadecenedioic acid was assigned to the peak 58 at m/z 327.2173 (C 18 H 31 O 5 ) − , hydroxyoctadecanedioic acid to the peak 63 at m/z 329.2333 (C 18 H 33 O 5 ) − , dihydroxy-octadecatrienoic acid to the peak 67 at m/z 311.2223 (Ayaz et al., 2009), the presence of hydroxylated fatty acids in Ceratonia pods is reported here, to the best of our knowledge, for the first time. ...
Ceratonia siliqua is a legume tree of a considerable commercial importance for the flavor and sweet industry. In this context, it is cultivated mostly for its pods, which are known for their nutritive value and multiple health benefits. However, metabolite patterns, underlying these properties are still mostly uncharacterized. In this study, the role of geographical origin, ontogenetic changes and thermal processing on Ceratonia siliqua pod
metabolome was assessed by mass spectrometry (MS)-based metabolomics. Thereby, a total of 70 fruit primary metabolites, represented mainly by carbohydrates, organic and amino acids were detected. Analysis of secondary bioactive metabolites assessed by ultra-high-performance liquid chromatography-electrospray ionization high resolution mass spectrometry (UHPLC-ESI-HR-MS) revealed in total 83 signals. The major signals, most significantly contributing in discrimination of C. siliqua specimens were assigned to tannins and flavonoids. PCA models derived from either UHPLC-MS or GC-MS proved to be powerful tools for discrimination of C. siliqua specimens
... Carob pods contain small amounts of proteins (3-4%) and lipids (0.4-0.8%) and significant amounts of carbohydrates (76%), mainly soluble ones, such as sucrose [4]. Carob is rich in polyphenols, especially in condensed tannins [5] and gallic acid, which is responsible for gene expression modulating and protecting of colon adenoma cells from the genotoxic impact of H 2 O 2 [6] . In the food industry it is mostly used for gum (carob gum, locust bean gum) production because of galactomannans contained in the endosperm of the seeds. ...
... Another product made of seedless carob pods is carob powder. Due to cocoa-like aroma and flavor that carob powder obtains after roasting it shows a great potential to substitute the cocoa [5]. ...
The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins containing soy beans, sesame oil and flaxseeds. There was 5% addition of carob or cocoa powder to the individual doughs. The muffins with the addition of carob were characterized by improved antiradical activity (by 36% - 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) method, by 83% - 2,2-diphenyl-1-picrylhydrazyl (DPPH) method), higher content of genistein (18%) and total phytosterols (17%) in the dry mass. The color differences in the carob muffins crusts were not perceptible by consumers (ΔE = 0.70 for crust, ΔE = 5.6 for crumb) and their taste was found to be less bitter and sweeter than the taste of cocoa muffins. Moreover, the addition of carob powder as well as cocoa powder resulted in good sensory quality. The high content of phytosterols, genistein and improved antiradical properties proved carob to be a source of bioactive compounds. The results show that carob powder may be used as valuable alternative muffin ingredient to cocoa.
Electronic supplementary material
The online version of this article (10.1007/s11130-018-0675-0) contains supplementary material, which is available to authorized users.
... Carob (Ceratonia siliqua L.) is an evergreen tree of the Fabaceae family native to the Mediterranean region. It has been cultivated for centuries especially in Spain, Italy, Portugal and Morocco because of its edible fruits (Ayaz et al., 2009). Carob ripe pods can be eaten raw as a sweetmeat due to their high sugar content, mainly sucrose, but more often they are used as animal feed. ...
Carob (Ceratonia siliqua L.) seed germ flour (SGF) is a by-product resulting from the extractionextraction of locust bean gum (E410), which is a texturing and thickening ingredient used for food, pharmaceutical and cosmetic preparations. SGF is a protein-rich edible matrix and contains relatively high amounts of apigenin 6,8-C-di- and poly-glycosylated derivatives. In this work, we prepared durum wheat pasta containing 5 and 10 % (w/w) of SGF and carried out inhibition assays against type-2 diabetes relevant carbohydrate hydrolysing enzymes, namely porcine pancreatic α-amylase and α-glycosidases from jejunal brush border membranes. Nearly 70-80% of the SGF flavonoids were retained in the pasta after cooking in boiling water. Extracts from cooked pasta fortified with 5 or 10% SGF inhibited either α-amylase by 53% and 74% or α-glycosidases by 62 and 69%, respectively. The release of reducing sugars from starch was delayed in SGF-containing pasta compared to the full-wheat counterpart, as assessed by simulated oral-gastric-duodenal digestion. By effect of starch degradation, the SGF flavonoids were discharged in the water phase of the chyme, supporting a possible inhibitory activity against both duodenal α-amylase and small intestinal α-glycosidases in vivo. SGF is a promising functional ingredient obtained from an industrial by-product for producing cereal-based foods with reduced glycaemic index.
... On the other hand, the amount of the cysteine-methionine pair was notably low, lysine (0.26 mg/g dry weight) rather than the previous amino acid pair was the least abundant amino acid. Ayaz et al, (2009) state that the amino acid composition of carob is acceptable and well balanced except lysine, compared to the standard protein level reported by the WHO (World Health Organization, 2007). Table 1 are consistent with those of Avallone et al. (1997) and Owen et al. (2003). ...
The aim of this work is to revalue carob (Ceratonia Siliqua L) from two different perspectives. The first is to gain knowledge about the rheological behaviour of wheat flour enriched with multiple amount of carob powder (1%, 2% and 3%). The second is to measure and analyse the antioxidant effect of carob powder on sheep meat. This study revealed that carob powder has a significant antioxidant effect and that replacing wheat flour with a 1% concentration of this powder does not affect the rheological behaviour of the flour. In fact, it not only optimises the physicochemical parameters of the flour (P/L), but also the baking improvers.
... Due to its sweetness and flavor similar to chocolate, as well as its low price, the carob milled into flour is widely used in the Mediterranean region as a cocoa substitute for sweets, biscuits and processed drinks production [20][21][22][23]. Additionally, the advantage of using carob powder as a cocoa substitute is that it does not contain caffeine and theobromine [24]. ...
The aim of this research was to improve the physical-chemical properties and processability of wheat durum pasta while adding supplementary nutritional benefits. This was accomplished by incorporating carob powder into the conventional wheat pasta recipe. The study investigated the properties of pasta made with different proportions of carob powder (2%, 4%, 6% w/w) and evaluated its nutritional profile, texture, dough rheological properties and the content of bioactive compounds such as phenolic compounds. The physical and chemical properties (total treatable acidity, moisture content, and protein content), compression resistance, rheological properties of the dough and sensory analysis were also analyzed. Results showed that incorporating up to 4% carob powder improved the sensory and functional properties of the pasta. Additionally, the study found that the pasta contained phenolic compounds such as Gallic, rosmarinic, rutin and protocatechuic acids, ferulic, coumaric, caffeic acid, resveratrol and quercetin, and increasing the percentage of carob powder improved the polyphenolic content. The study concluded that it is possible to create innovative value-added pasta formulas using carob powder. Thus, the information revealed by this study has the potential to expand the portfolio of functional pasta formulations on the food market.
... The quantity of inert material was implemented in CHEMCAD as a pseudo component considering the percentages of protein, fat, fibre, and ash. Its chemical composition was approximated with the data provided by Faik et al. [18] to obtain the empirical chemical formula of C 4.71 O 2.81 H 9.54 N. ...
This work discusses the conceptual process design for the integrated production of bio-based acrylic acid from carob pod aqueous extracts. CHEMCAD was used for the process simulation and cost estimation of the relevant equipment. The process was designed for a capacity of 68 kt of carob pod per year, operating 8000 h annually, and involving extraction, fermentation, catalytic dehydration, and distillation to achieve 99.98%w/w acrylic acid as the main product. The economic assessment for the base case suggests a fixed capital investment of EUR 62.7 MM with an internal rate of return of 15.8%. The results obtained show that carob pod is a promising biomass source for the production of bio-acrylic acid.
... Health Organization (WHO) standards for protein. More specifically, the plant contains all seven essential amino acids (threonine, methionine, valine, isoleucine, leucine, phenylalanine, and lysine) at concentrations that meet the WHO standards (Ayaz et al., 2009). ...
This study was carried out to determine the phytochemical profile and antimicrobial activity of the carob, Ceratonia silique L., (Cs). Mature fruits of Cs trees were randomly collected, and dried in grounded into fine powder. Phytochemical, amino acids, and antimicrobial activity analyses were then applied. The Cs fruits displayed high amounts of terpenoids and moderate amounts of flavonoids and steroids. The pods contained seventeen amino acids, including the nine essential amino acids (histidine, valine, threonine, lysine, isoleucine, leucine, phenylalanine, arginine, and methionine). The remaining eight amino acids were nonessential. Serine displayed a low level (0.63 µg/ml), whereas proline was the most abundant amino acid (232.38 µg/ml). The ethanol extracts of CS pods at a concentration of 100% displayed noticeable activity against the microorganisms utilized in this study (Bacillus subtilis, Staphylococcus aureus, Pseudomonas, Klebsiella pneumonia, Streptococcus, and Escherichia coli). Active inhibition was also observed when using 80% concentration for all organisms except Escherichia coli, Pseudomonas, and Bacillus subtilis. It is concluded that the extracts of Cs can be considered a good source of amino acids. The plant also had significant antibacterial activity. Nabaa et al.
... The carob pod is the fruit of Ceratonia siliqua L., a tree of the family Fabaceae. Carob pods serve as a valuable source of essential nutrients, including protein, essential fatty acids, and calcium [1]. It has a promising composition in relation to human health, containing various types of polyphenols (tannins, flavonoids, phenolic acids, etc.) and fibres [2,3]. ...
Carob pod powder, an excellent source of health-promoting substances, has found its use in a wide range of food products. Grinding conditions affect the physical and chemical properties of the powder, but their influence on the bioaccessibility of phenolic compounds in carob pod powder has not yet been determined. The carob pods were ground for 30–180 s in a vibratory grinder. The median values (D50) of particle size decreased after 60 s of grinding (87.9 μm), then increased to 135.1 μm. Lightness showed a negative correlation with D50 and aw, while the values of redness and yellowness decreased with the reduction in particle size and water activity. The smaller the value of D50, the higher the equilibrium moisture content of carob powder. Phenolic acids (vanillic, ferulic, cinnamic) and flavonoids (luteolin, naringenin, apigenin) were found in all samples of carob powder. The grinding time influenced their content in carob powder, with maximum values at 180 s. Similar observations were made when assessing antioxidant capacity. The in vitro digestion process only improved the bioaccessibility of catechin content in all samples. However, the bioaccessibility of the phenolic compounds and the total phenolic and flavonoid contents decreased with the increase in grinding time. Our findings revealed that the grinding of carob pods for 180 s improved the extractability of phenolics; however, their bioaccessibility was reduced. It is sufficient to ground the carob pod for 30 s, ensuring good availability of nutraceuticals and lower energy cost for grinding.
... Ash content for the flour samples ranged from 0.537 to 0.833 %. The higher carob flour addition to blended flours, the higher the ash content was obtained as expected since the carob flour contains high amounts of elements such as calcium, potassium, magnesium, sodium and phosphorus (Ayaz et al. 2009;Musa Özcan et al. 2007). The significant reduction was observed in the blended flour containing 6% and 8% CF in terms of wet gluten content (P ≤ 0.05). ...
Keçiboynuzu unu, çeşitli biyoaktif bileşikler, yüksek oranda lif, protein, vitamin ve mineral içerdiğinden fırıncılık ürünleri formülasyonlarında yaygın olarak kullanılmaktadır. Ekşi hamur fermantasyonu, fırıncılık ürünlerinin duyusal, tekstürel ve besinsel özelliklerini geliştirmede iyi bir araç olarak kabul edilmektedir. Bu çalışmanın amacı, keçiboynuzu unu ilave edilmiş Tip I ekşi hamurunun, ekmek yapımında kullanım potansiyelinin araştırılmasıdır. Keçiboynuzu unu ile karıştırılmış unlarda (%0, %2, %4, %6, %8 ve %12) ampirik reolojik ölçümler de yapılmıştır. Keçiboynuzu ununun artmasıyla su absorbsiyonu ve hamur gelişme süresi önemli ölçüde artmıştır (P ≤ 0.05). Numunelerin enerji ve uzayabilirlik değeri kontrol numunesine göre azalmıştır (P ≤ 0.05). Ekşi hamura keçiboynuzu unu ilavesinin artmasıyla ekşi hamurun maya sayısı azalmıştır (P ≤ 0.05). Keçiboynuzu unu ilavesi ile ekşi hamurda, kontrole (%0 keçiboynuzu) göre Laktik asit bakterilerinin gelişiminin teşvik edildiği belirlenmiştir (P ≤ 0.05). Fakat, artan keçiboynuzu ilavesi ile ekşi hamurlar arasında istatistiksel olarak bir fark gözlemlenmemiştir (P>0.05). Ekşi hamur fermentasyonu yolu ile keçiboynuzu unu kullanımı, aynı oranda keçiboynuzu unu içeren ticari mayalı ekmeğe göre ekmeğin kalite özelliklerini artırmıştır. Formülasyondaki en yüksek keçiboynuzu unu konsantrasyonu (%8 ve %12) sertliğin artmasına (P ≤ 0.05) neden olmuştur. Bu durum aynı zamanda ekmeğin spesifik hacmindeki azalma ile ilişkilendirilmiştir. Ticari mayalı ekmeğe, keçiboynuzu unu ilavesi, ekmeklerin parlaklık (L*) değerini azaltmıştır (P ≤ 0.05). Ekşi hamur fermantasyonu, keçiboynuzu unu katkılı ekmeklerin duyusal özelliklerini de geliştirmiştir. Ekşi hamur yapımında düşük seviyede keçiboynuzu unu kullanımı (%2-%6), bu çalışmadaki duyusal parametrelerin hiçbirini olumsuz yönde etkilememiştir.
... Attention should be given to some reported compositions are related to Carob products such as fl our, powder, or molasses. In addition, some publications report compositions and extraction methods [130][131][132][133][134][135][136][137][138][139][140][141][142][143][144][145][146]. ...
Carob has been used by humans since antiquity. Its major use is food, but traditional medicines
of many nations used it for treatments of various health disorders. The fruits (pods or kibbles)
were the main source for nutrition and medicinal uses, but decoctions and extracts were prepared
from other parts of the tree, especially leaves. Modern science has analyzed most of the chemical
compositions of the different parts, and among the phytochemicals that were found, antioxidants
play very important roles in Carob nutritional and medicinal activities. So, in addition to having strong
antioxidant activity and due to it, these natural products, their extracts, and foods that contain them,
have anticancer, neuroprotective, hepatoprotective, antiaging, skin care, antidiabetic, and others.
Phenolics and carbohydrates are the strongest antioxidants, but some volatile compounds have
the same activity, to some extent. However, this review will present Carob antioxidants, their major
nutritional and medicinal activities, and suggest future horizons for their use in human wellbeing.
... One of these plants is carob (Ceratonia siliqua L.), which grows in Mediterranean areas, carob pulp (CP) has received considerable attention because it has a wide range of many active compounds comprehensive polyphenols, avonoids, alkaloids, tannins and antioxidant activity, so many countries use carob pods in traditional medicine with a lot of diseases (Rtibi et al. 2017;Rasheed et al. 2019;Santonocito et al. 2020;Fidan et al. 2020). Carob pulp is used in many forms, including as a drink or syrup, and carob our that is added to the manufacture of certain products, especially sweets (Ayaz et al. 2009;Karaca et al. 2011;Loullis et al. 2018). But did not study AECP for control of producing AFs and OTA. ...
Recently, the trend of many studies to replace synthetic antifungals commonly used during storage with natural antifungals; Plants extracts are one of the promising strategies for this purpose. Therefore, this study aimed to evaluate the aqueous extract of carob pulp (AECP) at 1.5, 2.5, and 5mg/ml on the growth of some toxigenic Aspergillus species, and its effectiveness as antimycotoxigenic (aflatoxins and ochratoxin A) during storage red peanut kernels (RPKs) for 90 days. AECP at 5 mg/ml affected inhibition growth, as Aspergillus ochraceus was the most affected, then A . aflatoxiformans recorded (15.7 ± 0.4) and (13.4 ± 0.5), respectively. Whereas study influence of AECP on the accumulation of total AFs and OTA produced by A. parasiticu s and A. ochraceus during the storage of RPKs for 90 days. The results reflected that the active compounds in the AECP can protect RPKs for 45 days without detecting any amounts of total AFs and OTA at 5mg/ml. While after 90 days, the percentages of inhibition for the four types (AFB 1 , AFG 1 , AFB 2 , AFG 2 ) and OTA after storage for 90 days compared with positive control samples (85.1, 76.5, 86.5,84.2, and 87.5%), respectively. Finally, AFB 1 recorded the lowest inhibition percentages with all treatments; on the contrary, it was OTA.
... One of these plants is carob (Ceratonia siliqua L.), which grows in Mediterranean areas, carob pulp (CP) has received considerable attention because it has a wide range of many active compounds comprehensive polyphenols, avonoids, alkaloids, tannins and antioxidant activity, so many countries use carob pods in traditional medicine with a lot of diseases (Rtibi et al. 2017;Rasheed et al. 2019;Santonocito et al. 2020;Fidan et al. 2020). Carob pulp is used in many forms, including as a drink or syrup, and carob our that is added to the manufacture of certain products, especially sweets (Ayaz et al. 2009;Karaca et al. 2011;Loullis et al. 2018). But did not study AECP for control of producing AFs and OTA. ...
Recently, the trend of many studies to replace synthetic antifungals commonly used during storage with natural antifungals; Plants extracts are one of the promising strategies for this purpose. Therefore, this study aimed to evaluate the aqueous extract of carob pulp (AECP) at 1.5, 2.5, and 5mg/ml on the growth of some toxigenic Aspergillus species, and its effectiveness as antimycotoxigenic (aflatoxins and ochratoxin A) during storage red peanut kernels (RPKs) for 90 days. AECP at 5 mg/ml affected inhibition growth, as Aspergillus ochraceus was the most affected, then A . aflatoxiformans recorded (15.7 ± 0.4) and (13.4 ± 0.5), respectively. Whereas study influence of AECP on the accumulation of total AFs and OTA produced by A. parasiticu s and A. ochraceus during the storage of RPKs for 90 days. The results reflected that the active compounds in the AECP can protect RPKs for 45 days without detecting any amounts of total AFs and OTA at 5mg/ml. While after 90 days, the percentages of inhibition for the four types (AFB 1 , AFG 1 , AFB 2 , AFG 2 ) and OTA after storage for 90 days compared with positive control samples (85.1, 76.5, 86.5,84.2, and 87.5%), respectively. Finally, AFB 1 recorded the lowest inhibition percentages with all treatments; on the contrary, it was OTA.
... The carob (Ceratonia Siliqua) is a plant species well known and used throughout the Mediterranean region for its medicinal virtues. Ceratonia Siliqua L. known as the Carob tree is considered to be an everlasting leguminous evergreen tree found originally in the coastal regions of the Mediterranean countries [2]. This particular tree is a valuable component of vegetation for economical and environmental aspects. ...
The preservation of biological products during storage and transportation is a major issue taking into consideration theshort shelf-life of most natural foods and plants. Hot air dryingusingthermalenergy derived from the sun is the most operated technique to extend the shelf-life of plants and food materials. The investigation of this study proposes to consider solar drying as a technique of carob leaves preservation, by determining its drying kinetics and using a solar drier designed for agricultural products. The experiences were conducted under four temperatures of drying air 40, 50, 60 and 70°C and airflow of 300 m³ h–1 inside the drying chamber. Throughout the drying studies, the air-drying temperature was ranged from 26 to 39°C and the relative humidity of the ambient air was in the range of 10 to 37%. Consequently, the diffusion of water inside the product was increased with the augmentation of air-drying temperature. In order to evaluate the temperature effect on the water diffusion, the activation energy value was determined for carob leaves.
... One of these plants is carob (Ceratonia siliqua L.), which grows in Mediterranean areas, carob pulp (CP) has received considerable attention because it has a wide range of many active compounds comprehensive polyphenols, avonoids, alkaloids, tannins and antioxidant activity, so many countries use carob pods in traditional medicine with a lot of diseases (Rtibi et al. 2017;Rasheed et al. 2019;Santonocito et al. 2020;Fidan et al. 2020). Carob pulp is used in many forms, including as a drink or syrup, and carob our that is added to the manufacture of certain products, especially sweets (Ayaz et al. 2009;Karaca et al. 2011;Loullis et al. 2018). But did not study AECP for control of producing AFs and OTA. ...
Recently, the trend of many studies to replace synthetic antifungals commonly used during storage with natural antifungals; Plants extracts are one of the promising strategies for this purpose. Therefore, this study aimed to evaluate the aqueous extract of carob pulp (AECP) at 1.5, 2.5, and 5mg/ml on the growth of some toxigenic Aspergillus species, and its effectiveness as antimycotoxigenic (aflatoxins and ochratoxin A) during storage red peanut kernels (RPKs) for 90 days. AECP at 5 mg/ml affected inhibition growth, as Aspergillus ochraceus was the most affected, then A . aflatoxiformans recorded (15.7 ± 0.4) and (13.4 ± 0.5), respectively. Whereas study influence of AECP on the accumulation of total AFs and OTA produced by A. parasiticu s and A. ochraceus during the storage of RPKs for 90 days. The results reflected that the active compounds in the AECP can protect RPKs for 45 days without detecting any amounts of total AFs and OTA at 5mg/ml. While after 90 days, the percentages of inhibition for the four types (AFB 1 , AFG 1 , AFB 2 , AFG 2 ) and OTA after storage for 90 days compared with positive control samples (85.1, 76.5, 86.5,84.2, and 87.5%), respectively. Finally, AFB 1 recorded the lowest inhibition percentages with all treatments; on the contrary, it was OTA.
... glucose, 2.00% protein, 9.69% crude fiber, 2.00% ash, 0.50% starch, 0.40% lipids, and 6.00% moisture (Avallone et al., 1997;Biner et al., 2007;Özcan et al., 2007). This fruit is a rich source for dietary fiber, polyphenols, proanthocyanidins, gallo-and ellagitannins, amino acids (especially aspartic acid, glutamic acids, alanine, valine, and leucine) and fatty acids (especially linoleic acid and α-linolenic acid), and minerals such as calcium, phosphorous, and potassium (Avallone et al., 1997;Ayaz et al., 2007;Ayaz et al., 2009;Aydın & Özdemir, 2017). The consumption of carob fiber shows reducing low-density lipoprotein cholesterol and also lowering triglycerides effects (Zunft et al., 2003). ...
A new cocoa carob cream was developed and textural, rheological, and sensorial characteristics of the product were investigated. Three different carob flour (7.5, 10 and 12.5%) and palm stearin/palm olein mixture ratios (3.5/96.5, 5/95, and 6.5/93.5%) were used in laboratory‐scale model manufacturing. The accelerated oil separation, water activity, spreadability and stickiness values in cocoa carob creams ranged from 6.27 to 12.80%, 0.274 to 0.309, 113 to 1122 gs, ‐77.5 to ‐436 gs respectively. As the palm stearin content increased and palm olein content decreased, spreadability, stickiness, apparent viscosity, yield stress K’,K”,G’,G”,Aα values increased, however, accelerated oil separation, Casson plastic viscosity and n’and n”values decreased. The palm oil mixture ratio had more effect on the characteristics of the cocoa carob cream than carob flour content. It is concluded that the most preferred cocoa carob cream by panelists has 10% carob flour and 5/95% palm stearin/palm olein ratio.
... The chemical composition of carob powder is given in Table 2, however it varies with genetic, environmental and climatic factors (Faik A. Ayaz et al., 2009;Carbas et al., 2019;Ö zcan et al., 2009;Petkova et al., 2017). To obtain powder or flour from carob fruit, a roasted, milled, and sieved processing must be carried out. ...
Background
Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and is typical of the Mediterranean basin. It is well known for its valuable locust bean gum obtained from carob seeds. However, the food industry can obtain different carob products from carob fruit after processing. Carob products are good sources of dietary fibre, sugars, and a range of bioactive compounds such as polyphenols and D-pinitol.
Scope and approach
Bioactive compounds present in carob fruit and its derived products help control many health problems such as diabetes, heart diseases, and gastrointestinal disorders due to their anti-hyperglycaemic, antioxidant, and anti-inflammatory activities. So, carob products have a great potential to be used as a functional food ingredient.
Key findings and conclusions
This article focuses on carob characteristics and processing, chemical composition, health benefits, and applications in food formulations to explore the potential of carob in developing a wide variety of health-beneficial food products.
... Non roasted carob seeds contain 5.8-6.8% according to Naila [55]. Ayaz, et al. [61] reported that carob seeds have a higher fat content than the pulp (4.44%). This is due probably to the fact that the seed constitutes a stockpile of nutrients. ...
Research on the development of carob and oak acorn recovery processes is very well developed today. Our research has resulted in the implementation of technologies for transforming carob and oak into various by-products such as; coffee production from carob beans and oak acorns. We have studied the physicochemical characteristics, nutritional, microbiological, biological activity and caffeine analysis of our samples of coffees produced from locust bean and oak acorn. Subsequently, these two coffees were integrated into the production of an organic biscuit in order to develop an innovative product with high added value. The results obtained show us that the sensory analysis has shown that the cookies have satisfactory organoleptic characteristics. The sensory analysis showed that the biscuit with the mixture of the two coffees has the highest percentage of appreciation by the tasting panel. Microbiological analysis showed that the cookies are free from coliforms, yeasts and molds. They contain a low level of total flora. Cookies can therefore be stored for a long time and could be sold as an important bio product for human health.
... La farine de germe de caroube obtenue à partir des graines est plus riche en protéines (52 % avec une teneur élevée en lysine et arginine) que celles de pois et de soja ; elle contient encore plus de carbohydrates (27 %). La farine de gousse de caroube broyée contient à peu près 4,45% de protéines, dont les acides aminés suivants : acide aspartique, asparagine, alanine, acide glutamique et glutamine, leucine et valine ; ceux-ci représentent 57 % de la teneur totale en acides aminés des gousses (Ayaz, 2009) Enfin, la poudre de caroube contient environ 2 à 6 % de cendres selon le type de caroube Albanell et al., 1991) dont de nombreux sels minéraux essentiels. La gousse est une bonne source de potassium (802 mg/100 g), de calcium (440 mg/100 g) et de sodium (10,1 mg/100 g). ...
Cette thèse de doctorat porte sur la valorisation du déchet solide issu de la préparation de la mélasse de caroube libanaise pour la production de bioénergie et de molécules à valeur ajoutée. L’analyse de la composition de ce déchet a montré qu’il contient 45 % (g/g) de sucres, substrats exploitables pour la fermentation alcoolique ou lactique, la production de biohydrogène, ou comme source de carbone pour la croissance d’une algue dans un procédé de phycoremédiation (traitement des eaux par les algues) pour l’élimination de micropolluants pharmaceutiques. Les résultats obtenus ont montré que la fermentation alcoolique en phase liquide à partir d’extraits de déchet de caroube peut conduire à des rendements élevés en bioéthanol sous réserve d’enrichir le milieu de culture par les éléments nécessaires pour la croissance de la levure Saccharomyces cerevisiae (en particulier l’azote), tandis qu’il est possible de produire directement le bioéthanol sur le déchet par fermentation en milieu solide sous réserve de contrôler précisément l’humidité. Nous avons également démontré que la fermentation lactique par immobilisation de Lactobacillus rhamnosus sur des billes d’alginate constitue une alternative possible au bioéthanol pour les sucres extraits du déchet. Cependant, un enrichissement du milieu de culture, ainsi que l’utilisation d’une invertase en prétraitement sont nécessaires afin de maximiser le rendement et la productivité de l’acide lactique. L’immobilisation des microorganismes a permis de réutiliser les mêmes billes d’alginate au cours de cinq cycles successifs de production. Une autre alternative potentielle aux voies précédentes est la fermentation sombre pour la production de biohydrogène directement à partir du déchet. Si des rendements intéressants ont été atteints, il faut noter que comme précédemment dans le cas de la fermentation solide du déchet, une forte dépendance aux conditions initiales de broyage a été mise en évidence ; de plus, à la carence en azote qui obligeait à supplémenter les milieux en fermentation en phase liquide s’ajoutent des besoins en fer. Enfin, l’utilisation du déchet comme substrat carboné dans un procédé de phycoremédiation avec l’algue Ankistrodesmus braunii a montré que l’élimination de 90% du diclofénac initial pouvait être atteinte en conditions de mixotrophie, même si seulement un tiers du diclofénac éliminé est effectivement métabolisé par l’algue.
... Carob flour is another important food ingredient produced from the carob seeds. Ayaz et al., studied the nutrient composition of commercially-and home-prepared carob flour [16], whereas Durrazzo et al., examined the antioxidant properties of commercially available carob seed flours [17]. The effect of carob and germ flour addition in gluten-free bakery products has been also reported [18][19][20], whereas the alternative uses of carob fruit are still examined. ...
Vaping is promoted as a healthier alternative to smoking over the recent years, and e-cigarette (EC) users are considered to affect air quality (and thus contribute to passive smoking) much less than tobacco cigarette (TC) smokers. Here we test this hypothesis, by comparing measurements of the size distributions of particles and the levels of Volatile Organic Compounds (VOCs) exhaled by both EC and TC users. A total of 26 individuals (16 EC users and 10 TC users) provided exhaled air samples that were analyzed using the same protocol. Our measurements show that the particle number concentration emitted by both EC and TC users are comparable, but the size distributions of the particles emitted by the former exhibit significantly higher variability compared to those from the latter. The burden of the VOCs was much higher in the exhaled air of TC smokers compared to that of EC users. Although some of the VOCs measured in the exhaled air of EC users were expected, as they are used directly in the e-liquids, the collected mixtures were highly variable (i.e., varying significantly from case to case) with only 8 compounds being common among all individuals participating in the study. In contrast, we identified 65 compounds among the TC smokers that were common among the participants. Toxic compounds (e.g., benzene, acetaldehyde, toluene, xylenes, styrene, phenol, naphthalene, etc.) were also present in the exhaled air of EC users. The high variabilities observed in the size distributions of the exhaled particles and the levels of VOCs from different EC users (i.e., due to different devices, operational settings and liquids) warrants for further research in order to fully understand the main- and side-stream effects of EC use in the human micro-environment. Despite that, the high particle emissions and the presence, even at trace levels, of toxic VOCs in the exhaled air of EC users that are reported in this study, suggests that ECs should not be considered as harmless substitutes of TCs.
... While the values we obtained for oleic acid were higher than the values of some researches (VIANO et al., 1995;BAGCI et al., 2004;KOCAK et al., 2011 andKARATAS, 2013), they were lower than the values of BAKOGLU et al. (2009) as 52.56%. Many studies on fatty acid compositions of Fabaceae have similarly reported that oleic acid is the major contributor to TUSFA content (UZUN et al., 2007 andAYAZ et al., 2009). ...
Seed oil contents, fatty acid compositions and mineral contents of twenty
Onobrychis viciifolia genotypes (sainfoin) were investigated in this study.
The fatty acid composition of O. viciifolia genotypes had different
saturated and unsaturated fatty acids. For saturated fatty acids, O.
viciifolia genotypes contained palmitic and stearic acids as the major
component and contained small amount of myristic and arachidic acids. The
major unsaturated fatty acids were identified as oleic, linoleic and
linolenic acids. Total saturated fatty acids contents varied between 10.50
and 14.28% and total unsaturated fatty acid contents varied between 85.72
and 89.50%. Co, Mn, Fe, Cu, Ni and Zn were detected in crop seeds in
different amounts. The proximate analysis indicated that seed Co contents
varied between 13.53 and 114.83 ppm, Mn contents between 28.14 and 97.20
ppm, Fe contents between 113.7 and 277.7 ppm, Cu contents between 7.19 and
12.24 ppm, Ni contents between 1.14 and 19.73 ppm and Zn contents between
26.03 and 52.39 ppm, respectively. The result of this study suggest that
further studies are obligatory to invigorate in terms of animal nutrition
and phytochemicals of O. viciifolia.
... Also, other few studies have reported in vitro anticancer and anti-proliferative effects on mouse hepatocellular carcinoma (Corsi et al., 2002), HT29 colon adenocarcinoma cells and LT97 colon adenoma cells (Klenow, Glei, Haber, Owen, & Pool-Zobel, 2008). The biological activities of carob pods are mainly attributed to their high polyphenolic content especially condensed tannins (Ayaz et al., 2009). ...
Carob is a well-known tree for its nutritional and health-promoting edible pods due to its high phenolic contents. It was aimed to investigate: 1) carob phenolic profiles; soluble free, soluble conjugated and bound, 2) bioaccesibility of those phenolics during simulated gastrointestinal digestions, plus in vitro fecal fermentations, 3) their antioxidant properties, also 4) α-amylase and α-glucosidase inhibitory activities. Ten phenolic acids and six flavonoids were detected in soluble (free and conjugated) and insoluble fractions of undigested carob. After in vitro gastrointestinal digestions, the most bioaccessible phenolic acids and flavonoids were gallic acid (647.4%), chlorogenic acid (485.4%), (+)-catechin (558.3%) and rutin (267.2%). Myricetin (79.5%) and gallic acid (20.0%) were the most abundant metabolites of residual fraction of carob phenolics after fecal fermentations. Antioxidant capacity of digested carob has increased significantly (p < 0.05); DPPH (107 mg GAE/g), ABTS (399 mg TE/g) and ORAC (415 μmol TE/g). Both undigested carob and its digested fractions showed a positive dose-dependent inhibition of α-amylase activity (0.3–1.0 mg/mL). The findings from this study showed first time report on carob phenolic profiles (soluble and insoluble) and their bioaccessibility during digestions and fecal fermentations. Carob phenolic might influence glucose metabolism by inhibiting carbohydrate digestion.
... Carob powder is the product of the fruit of Ceratonia siliqua L. The powder is usually prepared from mature, dried carob pod (without seed) after milling to desired particle size. Carob powder is a good source of sucrose and other simple sugars (maltose, mannose), unsaturated fatty acids and minerals such as calcium, potassium and iron (Ayaz et al., 2009). High content of dietary fibre is the most important parameter, which makes the carob powder applicable in various food products such as pasta or bread (Biernacka, Dziki, Gawlik-Dziki, Rozylo, & Siastala, 2017;Turfani, Narducci, Durazzo, Galli, & Carcea, 2017). ...
... People have been using carob for 4,000 years for its medicinal properties as an antiulcer, antidiarrheal, anti-inflammatory, phlegm-clearing, and stomach-strengthening agent, purgative, tonic, and more (Ben Hsouna et al., 2012;Çakilcioğlu and Türkoğlu, 2007;Jaradat, 2005;Kivçak et al., 2002;Lev and Amar, 2002). Additionally, due to their nutritional importance, dried or roasted crushed carob pods can be used in powder form to prepare beverages, syrups, and compotes, or as a cocoa substitute (Ayaz et al., 2009). ...
Spray-drying is a suitable method for drying carob juice, a popular drink, without a significant loss in beneficial nutritional properties or powder wetting behaviour. Maltodextrin (MD) was used as a wall material at different concentrations, namely 5, 10, 20 and 30% (MD dry solids/100 g feed mixture dry solids). Physical properties including moisture content, pH, titratable acidity, total soluble solids, and colour parameters were studied for the feed samples as well as the samples reconstituted after spray-drying. Moreover, the product yield, bulk density, and powder particle solubility were evaluated, as were their morphology and extent of nonenzymatic browning based on furfural content by using scanning electron microscopy (SEM) and solid-phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS). The increment in MD content increased the yield, solubility, and moisture, and decreased the bulk density of the spray-dried powder. Simultaneously, MD addition caused a decrease in pH values with an increase in the total soluble solids and titratable acidity of the reconstituted samples in comparison to the feed ones. As the MD to juice ratio increased, the lightness of the powders increased (L*), while both colour parameters a* and b* decreased. Furfural extraction using SPME, followed by GC-MS analysis, showed a decrease in furfural concentration with the addition of MD. The presence of MD as the main carrier agent at a concentration of 20-30% enabled the formation of more homogeneous capsules with a better spherical shape and smoother surface, as observed under SEM. Therefore, MD can be successfully used at a 20-30% concentration to spray-dry carob juice and formulate an instant drink without any drawbacks.
... Carob powder or flour is the product of the fruit of Ceratonia siliqua L. Carob powder is usually prepared from mature, dried carob pod (without seed) after milling to desired particle size. Carob powder is a good source of sucrose and other simple sugars (maltose, mannose), unsaturated fatty acids and minerals such as calcium, potassium and iron (Ayaz et al., 2009). High content of dietary fibre, both soluble and non-soluble, is the most important parameter, which makes the carob powder applicable in various food products such as bread Carob powder is also used as a replacer of cocoa in cocoa and chocolate-based products decreasing the content of caffeine and theobromine but keeps the cocoa-like aroma, particularly when roasting (Loullis and Pinakoulaki, 2018). ...
Carob (Cerationa soliqua L.) pod is the good source of dietary fiber, minerals and polyphenolic substances. The aim of this study was to prepare muffin where wheat flour was substituted with carob powder, and determine some physicochemical properties. Carob powder was prepared by milling dry carob pods to particles smaller than 600 μm. Then wheat flour in muffin dough was replaced by carob powder in 5, 10, 15 and 20% (w/w) and subsequently baked at 180 °C for 20 min. It was found that the height of the muffin fortified with carob powder decreased in comparison with that in control muffin sample. Although the height of muffins decreased with the increase in level of carob powder, the differences were not statistically significant. Weight loss was similar for all the muffin samples in this study. Moisture content of muffins with carob powder was significantly higher than that in control. Addition of carob powder had also effect on water activity of muffin. While 0.905 a w was observed in control sample, significantly higher a w values were determinated in fortified muffins (0.912 - 0.923 a w ). The antioxidant characteristics were determinated using spectrophotometric assays for total phenolics (TPC), total flavonoids (TFC), radical scavenging activities (DPPH, ABTS) and hydrogen peroxide scavenging (HPS). TPC values gradually increased with the increase in level of carob powder from 348.1 to 829.1 μg gallic acid.g ⁻¹ dry matter but TFC values significantly increased in muffin with 15 and 20% (w/w) of carob powder. All the antioxidant assays showed strong and positive association with the increase in level of carob powder. Addition of carob powder resulted in the increase of browning index and FAST index as a metrics of the formation of Maillard products.
... La harina de la algarroba se caracteriza por contener azúcares (alrededor de 40-50 %, principalmente sacarosa) y contener un bajo porcentaje de proteínas (3-4 %) y lípidos (0,4-0,8 %) (Seczyk,Świeca, & Gawlik-Dziki, 2016). Por otra parte, las vainas contienen cantidades sustanciales de polifenoles (Ayaz et al., 2009). ...
La investigación que se presenta plantea el estudio de la escuela ubicada en áreas rurales en la Región de Murcia durante los primeros años del siglo XX. Se pretende mostrar un reflejo de la realidad hallada por los políticos republicanos tras el triunfo electoral y la constitución del nuevo gobierno el 14 de abril de 1931. En este sentido, se presta especial atención a la de�finición del espacio físico murciano y a las características que lo con�figuran como un territorio con marcados rasgos de ruralidad en las fechas en las que se inserta el trabajo. Así, la consideración del contexto es clave para entender el estado de la educación y los rasgos de las escuelas que en dicho espacio se ubican. El trabajo pretende ser punto de partida para la reconstrucción histórica de un
período de la historia educativa reciente que aún no ha sido abordado para el caso de Murcia.
... Carob (Ceratonia siliqua L.) has an economic and environmental importance in Algeria for reforestation of arid and degraded areas [8,16,14]. The pulp and the seeds are used as a raw material in food industry (live stock, biscuits), cosmetics and pharmacological industry (drug delivery) and biotechnological industry [2,6,11,22,24]. The fruits have 19-92% of total dry matter and 62-67% total soluble solids, which characterized by high soluble sugars as 7-10% glucose, 10-12% fructose and 34-42% sucrose [21]. The carob is rich in fiber, calcium, antioxidants and phenolic compounds from 2 to 20% D.M. and poor in fatty acids 0.4 to 0.8% and proteins 2.7 to 7.6% [22,26,30]. ...
Lactic acid is considered as a very important chemical compound with significant applications in pharmaceuticals,
cosmetics and especially in the food industry. New applications, such as degradable plastics made from poly (lactic) acid,
have the potential to greatly expand the market for lactic acid, if more economical processes could be developed. Industrial
processes for the production of lactic acid typically use sucrose from cane and beet sugar, whey containing lactose,
maltose and dextrose from hydrolyzed starch. Fruits of date palm (Phoenix dactylifera L.) are consumed throughout the
world and are a vital component of the diet in most Arabian countries. The pulp of carob (Ceratonia siliqua L.) pods
contains high contents of sugar (sucrose, fructose and glucose) and can be employed as a raw material for the production
of lactic acid. In recent year, interest in carobs and date has been increasing because of a cheap source of various products
by fermentation. The objective of this present study consisted in valuing the date and carob pods (very rich’s in sugars
and in nourishing elements) as being a medium for culture of Lactobacillus casei subsp rhamnosus and enhancement of
the lactic acid production by addition of sodium acetate and Tween 80. The biochemical characterization of date syrup
showed it richness in total sugars (42.86 ± 0.01 g/L), protein fractions (0.092 ± 0.01), ash content (0.093 ± 0.02), sodium
(0.078 ± 0.002), potassium (0.80 ± 0.001) and calcium (0.22 ± 0.002). The total sugars in carob syrup is 24 ± 0.02 g/L,
0.27 ± 0.01% for protein content and 0.9 ± 0.06 % for ash percentage included sodium (83 ± 0.003), potassium (112 ±
0.001) and calcium (154 ± 0.004). Date and carob syrups have a similar values of pH (5) and dry mater content (17%). The
richness of two syrups in nutriment elements and growth factors made them a medium of choice for lactic acid production
and growth of Lactobacillus rhamnosus. The different physicochemical and biochemical analysis applied on the date and
carob pod syrups showed that they were poor with minerals such as Manganese, Magnesium and fatty-acids compared
with MRS medium, so the addition of these salts (growth elements) was necessary to the natural mediums (date and carob
syrups) in order to import and enhancement this quantity of lactic acid. The addition combined of sodium acetate and
tween 80 (growth factors) in medium, increased advantages the biomass and lactic acid production.
... According to Food and Agriculture Organization of the United Nations statistics, since 2013 Portugal has positioned as the world leader in carob pod production (about 25% of total world production), the bean-like fruit of the C. siliqua. 1 The carob fruit contains two major parts: the pulp (90%) and the seeds (10%). 2 Carob pulp is considered a by-product of the seed industry and is commercialized in kibbles or powder (both roasted or unroasted). [3][4][5] This part of the fruit has been widely used in the past as human food in times of scarcity or famine and in the diet of farm animals. 6 Nowadays, global demand for natural and healthy foods is helping to drive a resurgence in carob consumption. ...
BACKGROUND
The production of the traditional carob liquor from Algarve (Portugal) depends on numerous factors such as carob processing, variety and maceration conditions. An experimental design with 36 runs was created to evaluate the effect of the roasting temperature, particle size, variety of carob and time of maceration on several parameters of carob liquors as gallic acid and total phenolic content, the furanic composition (furfural and 5‐(hydroxymethyl)furfural), browning index and in vitro antioxidant capacity.
RESULTS
The results revealed that carob variety was the independent variable with the greatest effect on antioxidant capacity, total phenolic and gallic acid content. In particular, AIDA liquors presented the highest results, mainly those prepared with unroasted carob. Meanwhile, Galhosa and Mulata liquors showed the greatest concentrations when the carob pulp was roasted at 150 °C. The furanic composition and browning index were greatly influenced by the carob roasting degree.
CONCLUSION
The levels of the main toxic furanics present in carob liquors, furfural and 5‐(hydroxymethyl)furfural, suggest a safe consumption of these beverages even in samples of carobs with the maximum roasting degree. The smallest carob particle size favoured the highest phenolic extraction, while the longest maceration periods decreased the concentration of the toxic furanic compounds studied.
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... The seeds are considered to be the most valuable part of the fruit because of the polysaccharide is widely used in the food industry [4,5]. Carob (the pulp and its seeds) is used for the production of flour, extract, especially concentrated syrup form pulp [6] and locust bean gum [7,8]. Pulp carob flour is a major ingredient in the production of biscuits and pastries, cereal products, chocolate confectionery, ice cream and dietary products. ...
Objective
The objective of this study was to characterize flours and syrups, obtained from pods of carob ( Ceratonia siliqua L.) and honey locust ( Gleditsia triacanthos ).
Method
Flours and syrups, produced by carob and honey locust were analyzed for moisture, ash, protein content, dietary fibers, minerals composition, total phenolic content, as well as antibacterial and antioxidant activity.
Results and discussion
Carob flour contained high amounts of protein (22.56%) and dietary fibres (28.17%), respectively. Dietary fibers in honey locust flour (33.12%) were higher than that of carob flour (28.17%). The total phenolic content of carob flour (4.53±0.08) was lower than this of honey locust (25.31±0.06) (mg gallic acid equivalent [GAE]/g dry weight). Gleditsia triacanthos flour showed higher antioxidant potential – from 127.52±2.43 to 540.28±2.47 μM TE/g dw. Carob syrup in an amount of 0.15 cm ³ demonstrated pronounced antibacterial activity against Listeria monocytogenes , Escherichia coli , Salmonella enterica and Staphylococcus aureus , respectively.
Conclusion
The current study demonstrated that flour and syrup, obtained from carob ( C. siliqua L.) and honey locust ( G. triacanthos ) pods presented products rich of protein and dietary fiber (both above 20%), good sources of antioxidants, especially poliphenolic compounds and minerals (Mg, Fe and Zn).
... This includes the isolation, [27] as well as identification of D-pinitol (pods), [4,10,12] myricitrin (leaves), [20] and sucrose (pods). [12,28] The 1 H, 13 C, and heteronuclear single quantum correlation (HSQC) NMR spectroscopic data associated with siliquapyranone 9 were consistent with the high-resolution electrospray ionisation mass spectrometry (HR-ESI-MS) data (m/z 595.1301; calcd for [ , and a methyl resonance at d H 1.28 (d, J 6.3, 3H, C-6), which were consistent with the presence of a 3-hydroxy-5-hexanolide structure. [29] The 1 H NMR spectroscopic data ...
Studies of the phytochemistry of carob (Ceratonia siliqua) leaf material are extremely limited. This report features the second natural product isolation study of carob leaves and the first such investigation of C. siliqua grown in Australia. Investigation of leaf material from seven carob cultivars using pressurised hot water extraction (PHWE) revealed the presence of high levels of myricitrin, d-pinitol, and sucrose in addition to the previously unreported natural product siliquapyranone {(2R,3R,4S,5R,6R)-5-hydroxy-6-(hydroxymethyl)-2-(((2S,4S)-2-methyl-6-oxotetrahydro-2H-pyran-4-yl)oxy)tetrahydro-2H-pyran-3,4-diyl bis(3,4,5-trihydroxybenzoate)}. Siliquapyranone represents a biosynthetic fusion of conventional 2,3-gallate esters on a β-glucose tannin with a hydroxytetrahydro-2H-pyran-2-one-related non-tannin tetrahydropyran-2-one, parasorboside. Preliminary biological testing indicates that siliquapyranone exhibits weak activity against both tumour and normal cell lines. This suggests that, like most tannins and parasorboside, siliquapyranone may act as an antifeedant.
... In addition, the carob pulp is characterized by a protein content and very low fat content. However, carob pulp has a favorable fatty acid composition due to the presence of essential fatty acids and may be a natural source of acids [3]. ...
Most biological products are highly perishable, so the issue of their conservation during large transportation distances and storage is a sensitive problem. Solar drying is the most useful method of keeping food staff safe in terms of both energy and time. Our work aims to contribute to the optimization of solar convective drying at the pulp of carob widely produced in Morocco by an experimental approach in an indirect forced convection solar dryer. In this paper, the effect of air temperature on the drying kinetics of carob pulp was investigated in convective solar drying. The relative humidity of air was varied from 15% to 45.5%. This kinetic measurement is carried out at four temperature values of drying air (50, 60, 70 and 80 °C) and also for one value of drying air flow rate Dv (0.0833 ± 0.002 m³ s⁻¹). Four models have been used to adjust experimental curves. In conclusion, the experimental study shows that solar drying is adapted for the valorisation of carob pulp. Middili & Kucuk model is the most appropriate to describe drying curves in various drying conditions.
This datasheet on Ceratonia siliqua covers Identity, Overview, Associated Diseases, Pests or Pathogens, Distribution, Dispersal, Biology & Ecology, Environmental Requirements, Uses, Management, Genetics and Breeding, Food Quality, Economics, Further Information.
Aim: The aim of this study was to investigate the effect of carob pulp flour addition on probiotic viability, milk fermentation (pH, acidity and syneresis) and antioxidant activity, during yogurt cold storage (4 °C, 28 days). Methods: Four types of yogurts were prepared: plain yogurt (Y); yogurt with carob pulp flour (YC); yogurt with probiotic (YP) and yogurt with carob pulp flour and probiotic (YPC). Results: Ceratonia siliqua L. pulp flour supplementation (4% w/v) increased probiotic survival (15.96 %), titratable acidity (27.65 %) and syneresis (30.13 %). Carob pulp flour improved antioxidant activity for both DPPH (62.8 %) and iron chelating test (35.81 %), where yogurt containing probiotic and carob exhibited the highest antioxidant activity. Carob pulp flour had a selective effect on probiotic growth implying its prebiotic potential. Probiotic bacteria were viable and available at high concentration (> 106 CFU/mL) at 28 day storage to sustain human health. Conclusion: Our results show that Algerian Carob can be considered as a very potential prebiotic, stimulating the growth of beneficial bacteria and exert strong antioxidant activity due to the presence of polyphenols.
Recently, the trend of many studies to replace synthetic antifungal commonly used during storage with natural antifungal; Plant extracts has been one of the most promising strategies for this purpose. Therefore, this study aimed to evaluate the aqueous extract of the carob pulp (AECP) at 1.5, 2.5, and 5 mg/ml on the growth of some toxigenic Aspergillus species, and its effectiveness as an anti-mycotoxigenic (aflatoxins (AFs) and ochratoxin A (OTA) during storage red peanut kernels (RPKs) for 90 days. The results indicate that the increased concentration of AECP, the area of inhibition zone increased with all treatments. As well, the strain of Aspergillus ochraceus was more affected by AECP than Aspergillus aflatoxiformans followed by Aspergillus parasiticus which recorded (15.7 ± 0.4 mm), (13.4 ± 0.5 mm), and (11.9 ± 0.4 mm) at 5 mg/ml. Respectively. While, the lowest inhibition was shown with Aspergillus flavus at three concentrations of AECP. The impact of AECP on the accumulation of total AFs and OTA during storage of RPKs infected by A. parasiticus and A. ochraceus , respectively, for 90 days. The results showed that the active compounds in the AECP at 5 mg/ml can protect RPKs for 45 days without detecting any amounts of AFs and OTA. After 90 days, the inhibition percentages for the four types of aflatoxins (AFB 1 , AFG 1 , AFB 2 , AFG 2 ) and OTA compared with positive control samples were 85.1, 76.5, 86.5, 84.2, and 87.5%, respectively. Finally, AFB 1 recorded the lowest inhibition percentages of all treatments; on the contrary, it was OTA.
Cocoa powder is a highly consumed product all over the world which could be substituted by cheaper raw materials resulting in food fraud. In this work, a non-targeted metabolomics approach based on the use of reversed-phase liquid chromatography coupled to high-resolution mass spectrometry was developed to carry out the characterization of cocoa powder samples adulterated, at two different levels, with carob flour, soy flour, and chicory. The sample preparation protocol and the chromatographic parameters were optimized to extract and detect the highest number of molecular features. Both non-supervised and supervised statistical methods were employed to analyze the most significant variables that gave rise to group discrimination. From the 21 and 37 significant variables analyzed in positive and negative ionization modes, respectively, a total of 20 were tentatively identified. Different families of compounds including flavonoids, fatty acids, terpenoids, lysophospholipids, and a galactolipid could be pointed out as cocoa adulteration markers.
Le caroubier est un arbre méditerranéen qui est très utilisé en médecine traditionnelle et en alimentation pour son
fruit et ses graines. Les feuilles et les écorces constituent donc des sous-produits mais elles ne sont pas très
valorisées. L’objectif principal de cette étude est de distinguer les différents éléments botaniques de la feuille et
de l’écorce puis d’étudier qualitativement et quantitativement leurs composants chimiques. Il s’agit donc d’une
étude descriptive comparative par une étude macroscopique et microscopique de la coupe transversale et de la
poudre suivie d’un screening tri-phytochimique et d’un dosage spectrophotométrique des polyphénols et des
flavonoïdes de la feuille et de l’écorce du caroubier. Ces deux parties renferment des poils tecteurs et des fibres
scléreuses péricycliques mais seule l’écorce contient des cellules scléreuses, le screening phytochimique a
confirmé la présence des stérols des saponosides ainsi que des polyphénols avec 37,32 mg/g dont 24,20 mg/g de
flavonoïdes dans les feuilles et de 28,54mg/g dont 5,76mg/g de flavonoïdes dans l’écorce. Ces résultats très
encourageants doivent être complétés par des études chimiques, biologiques et cliniques plus approfondies afin de
permettre un sage thérapeutique.
Fresh and dry gluten could not be detected in macaron made by adding carob flour at concentrations of 5, 10 and 15%. The total phenolic and flavonoid contentss of macarons were measured between 39.76 mg GAE/100g (control) and 57.10 mg GAE/100g (5% carob) to 393.21 mg/100g (control) and 833.42 mg/100g (5% carob), respectively. Antioxidant activity values of macaroon samples were found between 18.89% (control) and 76.94% (10% carob). The dominant fatty acids of macaron oils were oleic, linoleic and palmitic acids. The main phenolic components of macaroons were 3.4-dihydroxy benzoic acid, catechin, rutin and syringic acid. The dominant amino acids of macarons were aspartic, glutamine, glycine, arginine, valine, leucine and phenylalanine. The K contents of the macarons changed between 4504.04 mg/1g (control) and 6634.15 mg/1g (15% carob). The phytochemical and nutritional elements of macarons made with the addition of carob flour have increased.
Carob molasses (pekmez) obtained from carob fruit contains many beneficial components for health. Although the molasses pulp that comes out as waste in the production of molasses contains a large amount of fiber, it is not evaluated. In this study; purification, drying and grinding of the crude carob fiber (CCF) from raw molasses pulp was carried out. The obtained CCF flour was added to the traditional Turkish sucuk (sausage) dough (which also contents meat, salt, garlic, sugar, species) and fermented sucuk was produced for 4 weeks. After fermentation, the effects of the addition of 5–20% CCF flour on chemicals (moisture, ash, protein and fat) and also textural (hardness, colour) and sensory properties (acceptability, taste, softness, appearance) of the fermented sucuk samples were investigated. The results showed that the addition of CCF flour up to 10% into the sucuk dough had no significant effect compared with control group on these properties. Therefore, a sucuk formulation can be developed which is a fibrous meat product with reduced fat for health and which has better sensory appreciation.
Mots clés : Caroube, Farine de blé, Viande, Rhéologie, Pouvoir antioxydant. *Correspondance : benabdelmoumenedjilali@hotmail.com L'objectif de ce travail est de valoriser la caroube selon deux perspectives différentes, la première consiste à connaître le comportement rhéologique de la farine de blé enrichie enpoudre de caroube (1%, 2% et 3%). La deuxième consiste à mesureret à analyser le pouvoir antioxydant de la poudre de caroube sur une viande ovine. Cette étude a confirmé que la poudre de caroubepossède un important pouvoir antioxydant. En revanche, lasubstitution de la farine de blé par une concentration de 1% de poudre de caroube n'affecte pasle comportement rhéologique de la farine. En effet, il optimise les paramètres physicochimiques de la farine (P/L) et la force Boulanger.
Locust (Carob) bean gum (LBG) is a natural nonstarch galactomannan, nonionic branched heterogeneous seed gum utilized in various fields due to its flexible integral properties. Over the years, use of LBG and its hydrogel-derived formulations has gained popularity in food, pharmaceutical, biomedical, cosmetic, and other fields. Due to its flexible physicochemical properties, its viscoelastic, swellability, and release-retarding abilities have been improved by grafting or synergy with other compatible polymers without altering its biodegradable, biocompatible, nontoxic, or nonmutagenic characteristics. LBG has been used as a carrier in various drug delivery systems. Current trends in innovative techniques have evolved novel versions of LBG through various chemical modifications processes. LBG, in combination with other polymers and grafted forms, have been extensively used in fabrication of hydrogel-derived formulations with specific functions. Hydrogel derived from LBG responds to various stimuli that are required in the delivery of various therapeutic actives based on requirement of applications. This chapter is compiled on LBG and its derived hydrogels using reported scientific literature in depth to focus on LBG-derived hydrogel formulations and evaluations following its sources, properties, extraction, and processing of LBG powder and versatile applications in various fields to extend its utility in the future.
The current stage of development of the confectionery industry is characterized by a high degree of market saturation with a variety of products. In this regard, perfection of the assortment of products and improving their consumer properties are very relevant and timely. The purpose of the study is the development of the formula composition of sweets of the Assorty type, providing an increase of the nutritional qualities and flavor properties of products. The work is performed at the scientific research institute of «Food security» and the department of commodity science and commodity expertise of Plekhanov Russian University of Economics. Based on the laboratory tests, the composition of the components in the formula of sweets of the Assorty type of increased nutritional qualities was selected. High-protein flour from sunflower shrot was used to provide a high protein content in the product. The possibility of using a valuable food ingredient - powder from carob beans (carob) - as a substitute for cocoa solids has been shown. The nutritional qualities of the developed sweets was calculated, the obtained results confirmed the efficiency of the selected formula composition: the developed products exceed the control sample 1.5 times in protein content, while reducing the fraction of fat, carbohydrates and caloric content. The analysis of the complex of organoleptic indicators points to the high flavor and aroma properties of the developed sweets. The quality control of the developed products was conducted by organoleptic and physico-chemical indicators during storage. It is established that the developed composition provides the quality safety of sweets for 12 months.
The aim of this study was to evaluate some rheological and descriptive sensory properties of cocoa and carob glazes. Four glaze formulations with different quantities of cocoa and carob powder were prepared. Resulting flow curves were fitted to Ostvald‐de‐Waele rheological models. It was determined that carob glazes have similar rheological properties like the cocoa glazes. The results show that the shear stress and the viscosity of the samples were shear rate dependent and in all cases; the behavior was shear‐thinning (or pseudoplastic). The hysteresis loop area determined that the most narrow loops were found in the systems with cocoa powder, which are stronger and more shear resistant. The sensory evaluation of appearance, color, flavor, taste, consistency, sweetness, aftertaste, and overall perception was also performed. As a result, the carob powder could be used as a potential substituent of cocoa powder due to its high nutritional value and pleasant sensory properties. Our objective was to evaluate the rheological properties of carob glazes in order to determine the potential of carob powder as a substituent of cocoa powder because of its nutritional advantages. The glazes obtained can be included as glazing mass for a variety of cookies, such as cupcakes, cakes, pastes, croissants, and more. They can be used as fillers and pastry creams.
A novel closed-loop biorefinery model using carob pods as the feed material was developed for PHB production. The carob pods were delignified, and as the second step, sugars present in the delignified carob pods were extracted using water. Ralstonia eutropha and Bacillus megaterium were cultivated on the carob pod extract and its performance was evaluated using Taguchi experimental design. R. eutropha outperformed the B. megaterium in terms of its capability to grow at a maximum initial sugar concentration of 40 g L⁻¹ with a maximum PHB production of 12.2 g L⁻¹. Finally, the concentrated lignin from the first step was diluted with different proportion of chloroform to extract PHB from the bacterial biomass. The PHB yield and purity obtained were more than 90% respectively using either R. eutropha or B. megaterium. Properties of the PHB produced in this study were examined to establish its application potential.
The possibility of utilising chopped and deseeded carob pods (kibbles) as a source of polyphenolic antioxidants was examined by performing extractions with various solvent systems, in order to evaluate and optimize the conditions for the recovery of polyphenols. Maximum quantities of polyphenolic components were found in 80 % acetone extracts, as evaluated by measuring total polyphenol and total flavanol content. By contrast, ethyl ace-tate was inefficient in extracting polyphenols. The assessment of the antioxidant potency of carob pod extracts employing two characteristic in vitro models showed that carobs con-tain polyphenols with appreciable antiradical and reducing properties. The values obtained were compared to the data on red wines and pure polyphenolic antioxidants.
Carob pod, germ, and seed were analyzed for moisture, ash, protein, fat, carbohydrates, and particularly for their tannin content. Recovery of tannins as affected by various solvent extraction systems was investigated. Carob pod meal contained high levels of carbohydrates (45%), appreciable amounts of protein (3%), and low levels of fat (0.6%). Germ and seed meal contained more fat and less carbohydrates compared to the carob pod. Seventy percent acetone was the most effective solvent for the extraction and recovery of tannins. Carob pod contains a mean value of 19 mg of total polyphenols/g, 2.75 mg of condensed tannins (proanthocyanidins)/g, 0.95 mg of hydrolysable tannins (gallo- and ellagitannins)/g. Germ contained higher concentration of total polyphenols (40.8 mg/g) and tannins (16.2 mg of condensed tannins/g and 2.98 mg of hydrolysable tannins/g) while only traces of these compounds were detected in carob seed.
Eight different species of wild edible mushrooms (Cantharellus cibarius, Hydnum repandum, Lactarius salmonicolor, Xerocomus chrysenteron, Agaricus cupreobrunneus, Amanita franchetii, Hygrophorus eburneus and Hygrophorus chrysodon) representing seven different families (Cantharellaceae, Hydnaceae, Boletaceae, Russulaceae, Agaricaceae, Amanitaceae, Hygrophoraceae) growing in Epirus (Ioannina) and West Macedonia (Grevena, Kastoria), regions of Greece were analyzed by atomic absorption spectrometry (AAS) for their metal (Mg, Cr, Mn, Fe, Co, Ni, Cu, Zn, Pb, Cd, Al, As and Sn) content. All metal concentrations were determined on a dry weight basis (d.w.). The metal content of mushroom samples ranged from 739–1165 μg/g d.w. for Mg, 0.41 to 13.1 μg/g d.w. for Cr, 11.4 to 100 μg/g d.w. for Mn, 46.3 to 317 μg/g d.w. for Fe, not detected–3.34 μg/g d.w. for Co, 0.28 to 10.1 μg/g d.w. for Ni, 3.80 to 32.6 μg/g d.w. for Cu, 35.9 to 96.9 μg/g d.w. for Zn, not detected–1.37 μg/g d.w. for Pb and 0.08 to 0.41 μg/g d.w. for Cd. As, Sn and Al concentrations were under the detection limit of the method used. This research proves that wild edible fungi which consumed traditionally in Epirus (Ioannina) and West Macedonia (Grevena, Kastoria), Greece can be used in well-balanced diets due to their high contents of functional minerals. Also, their low contents of heavy metals (Pb, Cd and As) shows that collection areas are not polluted, therefore all collected edible mushroom species can be unreservedly consumed without any health risk.
The possibility of processing roasted carob powder using different time–temperature combinations has been studied. The physical and chemical characteristics of the prepared carob powders were also examined. The most acceptable roasted carob powder was obtained by roasting kibbled carob at 150°C for 60 min. The roasted carob powder contained 9.00, 5.82, 2.84 and 0.74% moisture, protein, ash and fat, respectively. The carob powder had 38.7% total sugar, 7.24% fiber and 3.75% tannins. The powder had a pH of 4.81, its water activity was 0.33 and its particle size was 150 μm.
Fatty acid methyl esters and dimethylacetals suitable for gas chromatographic analysis were prepared by treatment of lipids with boron fluoride–methanol (140 g BF3 per liter of methanol). This reagent is stable and easy to handle. Reaction conditions were investigated for triglycerides, diglycerides, monoglycerides, free fatty acids, sterol esters, phosphatidyl ethanolamines, phosphatidyl serines, phosphatidyl cholines, monophosphoinositides, monogalactosyl glycerides, phosphatidal cholines (choline plasmalogens), digalactosyl glycerides, and sphingomyelins. The methyl esters and dimethylacetals were readily purified by thin-layer chromatography, and yields were quantitative. There were few undesirable side reactions, and they did not affect the validity of the method. The procedure developed is simple, rapid, and generally applicable to lipids.
Abstract The mineral composition of medlar fruit collected (June 15 - October 8) in Turkey at five stages of development was studied. In the fruit, 32 minerals were analyzed and 16 minerals (Al, Ba, Ca, Cu, Co, Fe, K, Li, Mg, Mn, Na, Ni, P, Sr, Ti and Zn) were present at detectable levels. The ripe medlar fruit was richest in potassium (7370 μg/g dry wt), calcium (1780 μg/g dry wt), phosphorus (1080 μg/g dry wt), magnesium (661 μg/g dry wt) and sodium (183 μg/g dry wt). During the fruit development, Al, Ba, Fe, Mn, P, Sr, and Zn were highest in August (unripe fruits) while the concentrations of K, Ca, Mg and Cu gradually decreased throughout development. The ripe medlar fruit is an important source of nutritionally needed minerals and trace elements, in particular Ca, Cu, Fe, K, Mg, Mn, Na and Zn, for human populations in southeastern Europe, Turkey and Iran.
Insoluble and soluble dietary fiber (IDF and SDF) determined gravimetrically from ripe carob pods after enzymatic treatments, were 32.6% and 6.8%, on dry matter basis. About 50% of the weight of the DF residues corresponded to tannins and protein, because of protease inhibition, and protein-tannin complexes prevented the removal of these constituents in carobs. Nonstarch polysaccharides (14.7% dry weight) and composition were determined by GLC analysis in acid hydroly-sates of samples. The results were discussed showing that the content of DF obtained by enzymatic procedures, including the suggested AOAC method, may be overestimated because of the presence of condensed tannins.
The 1981 FAO/WHO/UNU report on protein and energy requirements makes significant advances in the application of science. Here it is summarized and reviewed with emphasis on areas of uncertainty and differences in approach since 1971. The convenient procedures for making estimates of energy requirements leave out some important minor factors, thus allowing debate and reconsideration of when and how they can be accounted for properly. Judgements are made when appropriate data is unavailable, for example protein requirements in the elderly. A controversial issue may be a health judgement, which could be interpreted to mean that increased physical activity rather than low-calorie diets is the route to lowering the prevalence of obesity and improving long-term health.
The aim of the study was to determine the main sugar profiles of the pods, without the seeds, of cultivated and wild types of the carob bean grown in the Mediterranean and Aegean basin of Turkey. The most abundant sugar in the pods was sucrose with smaller amounts of glucose and fructose. The pods of cultivated varieties had a higher (p < 0.05) total sugar concentration of 531 ± 93 g/kg dry weight than the wild type selections which had 437 ± 77 g/kg. However, this difference was due to the greater concentration of sucrose in the cultivated varieties which did not differ from the wild types in their concentrations of fructose or glucose. The ratios of individual sugars to total sugars in the pods were similar in both varieties. There is a need to identify extreme wild types, including high seeds and low pod, and cultivated types, containing low seeds and high pod, rich in sugar for an exhaustive picture of the sugar profiles of the varieties.
Carob pod is the fruit of the carob tree (Ceratonia siliqua L. Fabaceae). The fruit and its products, sold both in large stores and local markets, contribute strongly to the diet of people living in the Mediterranean areas of Europe and Turkey. This study reports the composition of carob pods sampled in West and South Anatolia. Sucrose (437.3 mg/g dry weight), glucose (395.8 mg/g dry weight) and fructose (42.3 mg/g dry weight) were the major sugars identified and quantified in the fruit. Total phenolics (13.51 mg gallic acid equivalents [GAE]/g dry weight), proanthocyanidin (0.36 mg GAE/g dry weight), gallotannins (0.41 catechin equivalents [CE]/g dry weight) and flavanols (3.21 mg CE/g dry weight protein) content of the fruit were also determined. Gallic acid (3.27 mg/g dry weight) was the most abundant phenolic acid present in all three phenolic fractions (free, ester and glycoside) isolated from pods. Aspartic acid (18.25 mg/g dry weight protein) was the predominant amino acid in the pod protein fraction. Eight minerals were quantified in the fruit. Among the analyzed major minerals, K (9.70 mg/g dry weight) was the most abundant element present, and the pods were richer in Ca than in P and Mg. Levels of trace minerals were comparable to other plant species. The data are discussed in terms of the nutritional value of the carob pod.PRACTICAL APPLICATIONThe use of carob fruit and its food products in Turkey has been increasing in recent years. However, knowledge about the composition of carob fruit pod produced in Turkey as well as in Mediterranean countries is lacking. The present work describes a composition scale and the advantages to food technologists and consumers who use the fruit and its fruit products in their diets. The results of the study can also aid in the assessment of adequate compositional information for further studies.
The production of citric acid from carob pod by Aspergillus niger in solid-state fermentation was investigated. The maximal citric acid concentration (176 ± 4 g kg−1 dry pod), biomass dry weight (30 ± 0.7 g kg−1 wet substrate), citric acid yield (55 ± 2%), and sugar utilization (64 ± 2.5%) were obtained at a particle size of 0.5 mm, moisture level of 65%, pH of 6.5, and temperature of 30°C. The addition of 6% (w/w) methanol into the substrate increased the concentration of citric acid from 176 to 264 g kg−1 dry pod.
Advances in liquid chromatography have brought about the development of new techniques in amino acid analysis which take full advantage of precolumn derivatization procedures. Using phenylisothiocyanate as the reagent, detection limits under 1 pmol can be routinely achieved, allowing the analysis of submicrogram protein samples. Analysis times as short as 10 min for samples after hydrolysis and 1 h for physiologic samples are possible. Accurate, reproducible quantitation of amino acids can be obtained from complex matrices such as plasma, urine, feed, and food samples. This level of performance and flexibility gives the analyst the first realistic alternative to ion-exchange analysis without compromising desirable features of the traditional methodology.
For an individual, especially a civilized person, the selection of foods is determined largely by flavor. Concern for physical well-being and the nutritional values involved come far behind flavor as a factor determining human dietary choice. The gradual recognition that complex, presumably nonenzymatic transformations, which take place in certain foods, responsible for deterioration in some cases and for the development of traditionally valued flavors in others, have a common chemical basis leading to the carrying out of experiments in relatively simple model systems. The reaction initiating the sequence between a carbonyl group and a trivalent nitrogen atom is the most thoroughly investigated and best understood of all the reactions. Many bland or even downright unpleasant-tasting substances are transformed into some of the most desirable flavors and popular foods by roasting. The enormous variety in flavor is due almost entirely to the large number of permutations from the interactions of a relatively few primary reactants and to the importance of balance among the components finally present. Since humans began to cook meat and bake bread, they have been familiar with the aromas and flavors produced by Maillard browning reactions. The presence and the consumption of products of browning reactions in foodstuffs present two possible problems for human health, one nutritional and the other mutagenic. Investigations in the field of Maillard chemistry are now directed to the solution of an ever-widening circle of problems, which differ more and more from each other, though each is still attached to the core.
Monounsaturated fatty acids, especially oleic acid (C18:1), decreased the content of saturated very-long-chain fatty acids (VLFA) in cultured skin fibroblasts from patients with adrenoleukodystrophy (ALD) and controls. When confluent ALD fibroblasts were incubated with oleic acid for 5 days in lipid-free medium, which eliminates uptake of exogenous VLFA, the mean cell content of C26:0 was decreased by 33.7 +/- 10.1%. Oleic acid inhibited C26:0 synthesis in ALD fibroblasts by 58% and total fatty acid synthesis by 68 to 78%. Therefore, the elevated C26:0 levels in ALD cells may be lowered by inhibiting fatty acid biosynthesis, and inhibition of saturated VLFA synthesis by oleate may be useful in treating ALD.
The serious sequelae of lead intoxication during early childhood are mental retardation, behavior disturbances, convulsive disorders and nephropathy. The protean symptoms of this chronic disease and the paucity of specific abnormal physical signs make a biochemical approach essential for accurate diagnosis. Fundamentally, the diagnosis of plumbism requires the demonstration of an excessive body burden of lead together with some metabolic evidence of lead's toxic effects in the soft tissues. In children serial determinations of the concentration of lead in whole blood provide the best means for following trends in total body lead burden and its distribution. Minimal elevations in blood lead concentration are often difficult to evaluate, and the edathamil calcium disodium (edta) mobilization test can then be most useful in revealing an increased body lead burden.
A new approach to the pre-column derivatization and analysis of amino acids is described. The method is based upon formation of a phenylthiocarbamyl derivative of the amino acids. The derivatization method is rapid, efficient, sensitive, and specific for the analysis of primary and secondary amino acids in protein hydrolyzates. The liquid chromatographic system allows for the rapid, bonded-phase separation with ultraviolet detection of the common amino acids with 12-min analysis time and a 1-pmol sensitivity.
The continuous production of ethanol from nonsterilized carob pod extract by immobilizedSaccharomyces cerevisiae on mineral kissiris using one- and two-reactor systems has been investigated. A maximum ethanol productivity of 9.6 g/L/h was obtained at an initial sugar concentration of 200 g/L and D = 0.4 h-1 with 68% of theoretical yield and 34% of sugar utilization using the one-reactor system. AtS
0 = 200 g/L, D = 0.05 h-1, 83% of theoretical yield, and 64% of sugar utilization, an ethanol productivity of 2.6 g/L/h was achieved. In the tworeactor system, a maximum ethanol productivity of 11.4 g/L/h was obtained at S0 = 200 g/L and D = 0.4 h-1 with 68.5% of theoretical yield and 41.5% of sugar utilization. The two-reactor system was operated at a constant dilution rate of 0.3 h-1 for 60 d without loss of the original immobilized yeast activity. In this case, the average ethanol productivity, ethanol yield (% of theoretical), and sugar utilization were 10.7 g/L/h, 71.5%, and 48%, respectively.
Atherosclerosis, the main cause of ischemic heart disease, is a process with relevant inflammatory components, in which LDL-cholesterol, largely emphasized in the last years as a "causal" factor following the improvement in prognosis with cholesterol-lowering agents, is only one of the culprits. Despite the use of new cholesterol-lowering drugs, atherosclerotic vascular disease will likely continue to be the main cause of death in Western countries. Furthermore, the statistical relationship between cholesterol and cardiovascular mortality only explains a relatively minor component of differences in mortality among diverse countries. For these reasons, the interest in preventive approaches complementary or alternative to cholesterol reduction should be one of the main objectives of cardiovascular research in the years to come. Already in the '70s the very low incidence of atherosclerotic diseases in Mediterranean countries (Greece and Southern Italy) and the importance of the "dietary factor" in such protection were noticed. Diets for people in these countries are, among other components, very rich in oleic acid, the main constituent of olive oil, with about 29% of daily caloric intake derived from monounsaturated fatty acids. Oleic acid, besides exerting relatively minor effects on the quantitative and qualitative regulation of cholesterol levels, appears to interfere directly with the inflammatory response that characterizes early atherogenesis. The endothelial expression of adhesion molecules for circulating monocytes, induced by inflammatory cytokines, minimally oxidized LDL and the advanced glycation end-products present in diabetes, substantially contributes to the onset and early progression of atherosclerosis. In an in vitro model of early atherogenesis based on cultured endothelial cells stimulated by cytokines, we observed that the incorporation of oleic acid in total cell lipids--mostly at the expenses of saturated fatty acids--decreases the expression of several endothelial leukocyte adhesion molecules, among which vascular cell adhesion molecule-1, involved in the selective monocyte recruitment in the arterial intima. Oleic acid also determines a parallel reduction in messenger RNA for this molecule, interfering with the activation of the most important transcription factor controlling endothelial activation, nuclear factor-kappa B. Thus, possibly in concert with other more highly unsaturated fatty acids, oleic acid may contribute to the prevention of atherosclerosis also through a modulation of gene expression for endothelial leukocyte adhesion molecules. This series of investigations emphasizes the possibility of preventive interventions in atherosclerosis based on the modulation of vascular response to classical "triggers" (cholesterol, advanced glycation end-products of diabetes), an intervention strategy fundamentally different from--and thereby complementary to--those now more in fashion.
Several sources of information suggest that human beings evolved on a diet with a ratio of omega-6 to omega-3 essential fatty acids (EFA) of approximately 1 whereas in Western diets the ratio is 15/1-16.7/1. Western diets are deficient in omega-3 fatty acids, and have excessive amounts of omega-6 fatty acids compared with the diet on which human beings evolved and their genetic patterns were established. Excessive amounts of omega-6 polyunsaturated fatty acids (PUFA) and a very high omega-6/omega-3 ratio, as is found in today's Western diets, promote the pathogenesis of many diseases, including cardiovascular disease, cancer, and inflammatory and autoimmune diseases, whereas increased levels of omega-3 PUFA (a low omega-6/omega-3 ratio) exert suppressive effects. In the secondary prevention of cardiovascular disease, a ratio of 4/1 was associated with a 70% decrease in total mortality. A ratio of 2.5/1 reduced rectal cell proliferation in patients with colorectal cancer, whereas a ratio of 4/1 with the same amount of omega-3 PUFA had no effect. The lower omega-6/omega-3 ratio in women with breast cancer was associated with decreased risk. A ratio of 2-3/1 suppressed inflammation in patients with rheumatoid arthritis, and a ratio of 5/1 had a beneficial effect on patients with asthma, whereas a ratio of 10/1 had adverse consequences. These studies indicate that the optimal ratio may vary with the disease under consideration. This is consistent with the fact that chronic diseases are multigenic and multifactorial. Therefore, it is quite possible that the therapeutic dose of omega-3 fatty acids will depend on the degree of severity of disease resulting from the genetic predisposition. A lower ratio of omega-6/omega-3 fatty acids is more desirable in reducing the risk of many of the chronic diseases of high prevalence in Western societies, as well as in the developing countries, that are being exported to the rest of the world.
Consumption of polyunsaturated fatty acids (PUFAs) may reduce coronary heart disease (CHD) risk, but n-6 PUFAs may compete with n-3 PUFA metabolism and attenuate benefits. Additionally, seafood-based, long-chain n-3 PUFAs may modify the effects of plant-based, intermediate-chain n-3 PUFAs. However, the interactions of these PUFAs in relation to CHD risk are not well established.
Among 45,722 men free of known cardiovascular disease in 1986, usual dietary intake was assessed at baseline and every 4 years by using validated food-frequency questionnaires. CHD incidence was prospectively ascertained. Over 14 years of follow-up, participants experienced 218 sudden deaths, 1521 nonfatal myocardial infarctions (MIs), and 2306 total CHD events (combined sudden death, other CHD deaths, and nonfatal MI). In multivariate-adjusted analyses, both long-chain and intermediate-chain n-3 PUFA intakes were associated with lower CHD risk, without modification by n-6 PUFA intake. For example, men with > or = median long-chain n-3 PUFA intake (> or =250 mg/d) had a reduced risk of sudden death whether n-6 PUFA intake was below (<11.2 g/d; hazard ratio [HR]=0.52; 95% confidence interval [CI]=0.34 to 0.79) or above (> or =11.2 g/d; HR=0.60; 95% CI=0.39 to 0.93) the median compared with men with a < median intake of both. In similar analyses, > or = median intake of intermediate-chain n-3 PUFAs (> or =1080 mg/d) was associated with a reduced total CHD risk whether n-6 PUFA intake was lower (HR=0.88; 95% CI=0.78 to 0.99) or higher (HR=0.89; 95% CI=0.79 to 0.99) compared with a < median intake of both. Intermediate-chain n-3 PUFAs were particularly associated with CHD risk when long-chain n-3 PUFA intake was very low (<100 mg/d); among these men, each 1 g/d of intermediate-chain n-3 PUFA intake was associated with an approximately 50% lower risk of nonfatal MI (HR=0.42; 95% CI=0.23 to 0.75) and total CHD (HR=0.53; 95% CI=0.34 to 0.83).
n-3 PUFAs from both seafood and plant sources may reduce CHD risk, with little apparent influence from background n-6 PUFA intake. Plant-based n-3 PUFAs may particularly reduce CHD risk when seafood-based n-3 PUFA intake is low, which has implications for populations with low consumption or availability of fatty fish.
This paper discusses the importance of the Maillard reaction for food quality and focuses on flavour compound formation. The most important classes of Maillard flavour compounds are indicated and it is shown where they are formed in the Maillard reaction. Some emphasis is given on the kinetics of formation of flavour compounds. It is concluded that the essential elements for predicting the formation of flavour compounds in the Maillard reaction are now established but much more work needs to be done on specific effects such as the amino acid type, the pH, water content and interactions in the food matrix. It is also concluded that most work is done on free amino acids but hardly anything on peptides and proteins, which could generate peptide- or protein-specific flavour compounds.
Dried seeds and nuts are widely consumed by indigenous populations of the western Sahel, especially those who inhabit rural areas. In light of the need for quantitative information regarding the content of particular nutrients in these plant foods, we collected dried pumpkin (Cucurbita spp) seeds and nuts of Cyperus esculentus in the Republic of Niger and analyzed them for their content of essential amino acids, minerals and trace elements, and fatty acids. On a dry weight basis, pumpkin seed contained 58.8% protein and 29.8% fat. However, the lysine score of the protein was only 65% relative to the FAO/WHO protein standard. The pumpkin seed contained useful amounts of linoleic (92 microg/g dry weight) and the following elements (on a microg per g dry weight basis): potassium (5,790), magnesium (5,690), manganese (49.3), zinc (113), selenium (1.29), copper (15.4), chromium (2.84), and molybdenum (0.81), but low amounts of calcium and iron. Except for potassium (5,573 microg/g dry weight) and chromium (2.88 microg/g dry weight), the C. esculentis nuts contained much less of these same nutrients compared to pumpkin seeds. In conclusion, pumpkin seeds represent a useful source of many nutrients essential to humans. The data in this report should of practical value to public health officials in rural areas of sub-Saharan Africa.
Flora of Turkey and the East Aegean Islands
- Chamberlain
- Df
Chamberlain DF (1970) Ceratonia L. In: Davis PH (ed) Flora of Turkey and the East Aegean Islands. Edinburgh University Press, Edinburgh, pp 7–8
13. Carob agroforestry in Portugal and Spain. The Australian New Crops Newsletter. Issue No 7
- R Fletcher
Fletcher R (1997) 13. Carob agroforestry in Portugal and Spain. The Australian New Crops Newsletter. Issue No 7. University of Queesland, Queesland, Australia, 4 p
Chronic lead intoxication in children
- J J Chilsom
- JJ Chilsom
Carob agroforestry in Portugal and Spain. The Australian New Crops Newsletter
- R Fletcher