2020
DOI: 10.1007/s13197-020-04274-z
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Evaluation of chemical composition, antioxidant potential and functional properties of carob (Ceratonia siliqua L.) seeds

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Cited by 47 publications
(59 citation statements)
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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%
“…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%
“…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%
“…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%