Evaluation of chemical composition, antioxidant potential and functional properties of carob (Ceratonia siliqua L.) seeds

Fidan, Hafize; Stankov, Stanko; Petkova, Nadezhda; Petkova, Zhana; Iliev, Angel; Stoyanova, M.; Ivanova, Tanya; Zhelyazkov, Nikolay; Ibrahim, Salam A.; Stoyanova, Albena; Erċışlı, Sezai

doi:10.1007/s13197-020-04274-z

Cited by 51 publications

(65 citation statements)

References 20 publications

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“…As described here, and also in a previous study, the power of reducing ferric ion to ferrous ion in FRAP was more pronounced than that observed for DPPH and ABTS radicals (0.9 mg/mL versus 57.5 and 78.8 mg/mL, respectively) [43]. Moreover, ABTS radical scavenging exhibited the highest IC 50 in the different samples, as confirmed by a Turkish study where IC 50 of carob seeds was about 14.01 mM/g DW for ABTS and 3.34 and 6.19 mM/g DW for DPPH and FRAP [44]. The decoction of seeds reveals an important antioxidant activity.…”

Section: Antioxidant Activity Evaluated By Three Methods (Frap Dpph supporting

confidence: 53%

Biological Activities of Aqueous Extracts from Carob Plant (Ceratonia siliqua L.) by Antioxidant, Analgesic and Proapoptotic Properties Evaluation

et al. 2020

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The present work describes the volatile compounds profile and phytochemical content of Ceratonia siliqua L. Fifty different components have been identified. Among them, three constituents are shared i.e., 2-methlybutanoic acid, methyl hexanoate and limonene by different common carob preparations: pulp decoction (PD), seeds decoction (SD) and Rob, a sweet syrup extracted from the pulp of the carob pod. Each extract exhibits different volatile aromatic emission profiles. The antioxidant activity of the extracts was evaluated using three methods, DPPH, ABTS and FRAP, producing a dose-dependent response. The IC50, when determined by FRAP, gave the lowest values (0.66 ± 0.01, 0.73 ± 0.05 and 0.55 ± 0.00 mg/mL PD, SD and Rob, respectively). The nociception essay, after intraperitoneal injection of acetic acid in mice, demonstrated that Rob, pulp and seeds decoction extracts showed an efficient inhibition of writhes over time, with persistence over 30 min. The SD decoction revealed the highest efficacy in decreasing the writhing reflex (90.3 ± 1.2%; p < 0.001). Furthermore, the proapoptotic activity of SD against three human cell line, THP-1, MCF-7 and LOVO, evaluated by flow cytometry, showed a significantly stronger proapoptotic activity on colon cancer (LOVO) than on the other cell lines, a phenomenon known as phenotypic selectivity.

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Section: Antioxidant Activity Evaluated By Three Methods (Frap Dpph supporting

confidence: 53%

Biological Activities of Aqueous Extracts from Carob Plant (Ceratonia siliqua L.) by Antioxidant, Analgesic and Proapoptotic Properties Evaluation

et al. 2020

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“…The pulp comprises a leathery outer layer (pericarp) and a softer inner region (mesocarp) where the seeds are found; meanwhile, the seeds are composed of three layers: shell, endosperm and embryo. Seeds are brown, hard, 10 mm long and with a weight of about 0.2 g per seed [ 3 , 4 , 5 ]. Due to the homogeneity in weight of the seeds, it is popularly believed that the carat, the unit of weight for gemstones, is derived from the carob seeds [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…The seed exclusion from the industrial productivity is due to the differences of fat and carbohydrate composition between carob pulp and seeds, which modifies the sweet taste of the carob flour and syrup. Furthermore, these differences are shown also in terms of antioxidant activity [ 3 ]. The main marketed product carob seed based is the locust bean gum (LBG), a natural hydrocolloid, widely used in food industry as stabilizer and thickener [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Carob Seeds: Food Waste or Source of Bioactive Compounds?

et al. 2020

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(1) Background: For centuries, carob fruit has been used in the food field, while carob seeds have been mainly considered as food waste. Nowadays, there has been considerable attention toward the recovery of the waste plant matrices as possible sources of functional compounds with health properties. Therefore, our goal was to evaluate the health properties of carob seed extracts, and to study the effects of the ripening process on the chemical composition of the extracts. (2) Methods: After the mechanical separation of seeds from carob fruit, an ultrasound-assisted extraction (UAE) was performed to maximize and preserve the quality of bioactive compounds. Seed extracts were characterized by high-performance liquid chromatography (HPLC) and liquid chromatography/mass spectrometry (LC/MS) for the content of bioactive polyphenols, and were finally analyzed by oxygen radical absorbance capacity (ORAC), NO Scavenger (NO) and advanced glyoxidation end products (AGEs) assays, in order to estimate the antioxidant potential of the active compounds. (3) Results: Although both seed extracts of carob unripe (CAR-UR) and ripe (CAR-R) showed an interesting antioxidant activity, CAR-R had greater activity due to the procyanidins content. (4) Conclusions: Based on the obtained results, carob seed extracts could be regarded as interesting source of bioactive antioxidant compounds for a potential application in nutraceutical and food supplement fields.

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“…During the following days of storage of soy-milk-based yogurt-like structures, carob seed flour seems to stabilize the network. In the presence of a high amount of carob seed flour (0.75% and SM + 1% respectively), the complex viscosity did not change when samples were subjected to a variation of oscillation frequency, thanks to the viscoelastic properties of caroubin [22]; on the contrary, the sample without carob seed flour underwent a considerable reduction in viscosity values during the rheological test, resulting in it being much more sensitive to rheological stresses. In fact, the difference in terms of complex viscosity data between SM + 0% and CSF samples became statistically significant after 2 days of storage and at high CSF concentration (p < 0.001).…”

Section: Dynamic Rheological Study Of Yogurt Samplesmentioning

confidence: 97%

“…In a recent experimental work, Fidan and collaborators demonstrated that carob seeds possess important nutritional and functional properties and considered the use of carob seed in food industry as a "value-added" component in the production of functional foods [22]. Caroubin is a protein contained in carob seed flour.…”

Section: Introductionmentioning

confidence: 99%

Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour

et al. 2020

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There is a constant increase in the attention being paid to food quality and the effects of food on human health among consumers. Vegetable milk is among the foods whose consumption worldwide has increased because, when compared to animal-derived milk, it offers numerous benefits for human health. The aim of this research work was to use vegetable milk to obtain yogurt-like products enriched with different concentrations of carob seed flour, which has a double function: to modify, and thus perfect, the rheological characteristics of vegetable-milk-based yogurt-like samples and to increase their nutritional value. The rheological parameters of the obtained samples were studied both in static and dynamic conditions, confirming that carob seed flour, especially at the highest used concentrations (0.75%; 1%), allows one to obtain products characterized by a good stability and suitable rheological characteristics. The obtained yogurt-like products may also be consumed by celiac subjects, since carob seed flour is a gluten-free flour, and allow celiac consumers to combine a gluten-free diet with a diet free of animal derivatives. Furthermore, the addition of carob flour allows one to obtain a tasty product thanks to the sweet taste of the carob seed flour.

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Evaluation of chemical composition, antioxidant potential and functional properties of carob (Ceratonia siliqua L.) seeds

Cited by 51 publications

References 20 publications

Biological Activities of Aqueous Extracts from Carob Plant (Ceratonia siliqua L.) by Antioxidant, Analgesic and Proapoptotic Properties Evaluation

Biological Activities of Aqueous Extracts from Carob Plant (Ceratonia siliqua L.) by Antioxidant, Analgesic and Proapoptotic Properties Evaluation

Carob Seeds: Food Waste or Source of Bioactive Compounds?

Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour

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