GC–MS analysis of D-pinitol in carob: Syrup and fruit (flesh and seed)

Christou, Chrysanthi; Poulli, Evdokia; Yiannopoulos, Stelios; Agapiou, Agapios

doi:10.1016/j.jchromb.2019.04.008

Cited by 30 publications

(14 citation statements)

References 21 publications

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“…No strong correlations were found between enzyme inhibitory capacities and the compounds identified in this work (Table 3). According to Christou et al [17], D-pinitol is a compound present in the fruit of C. siliqua and it is known to be related to the antidiabetic activity in samples.…”

Section: Resultsmentioning

confidence: 99%

“…Phenolic substances have beneficial biological effects on human health, such as reduction of cardiovascular disease incidence, prevention of some types of cancers, and enhancement of antioxidant status of plasma in humans due to the use of antioxidative therapies that decrease the reactive oxygen species levels associated with neoplasia, atherosclerosis and neurodegenerative diseases, among others [16]. Previous works highlighted the potential of carob pulp as a functional ingredient, partly due to the presence of polyphenols and pinitol, bioactive compounds with AC, and the ability to inhibit certain enzymes such as α-amylase, α-glucosidase and acetylcholinesterase [7,17,18]. On the other hand, furanic compounds such as furfural and 5-hydroxymethyl furfural (HMF), present in carob liqueurs, have toxic effects [9].…”

Section: Introductionmentioning

confidence: 99%

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The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques

et al. 2019

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Carob liqueur is a traditional Mediterranean alcoholic beverage obtained via a wide range of production techniques contributing to the different organoleptic attributes of the final product. The aim of this research was to evaluate the stability of the chemical composition and biological capacities (antioxidant and enzyme inhibition) under in vitro simulated gastrointestinal digestion of liqueurs prepared by flavouring the fig spirit with carob pulp by maceration, distillation, percolation, or aqueous and hydro-alcoholic infusions. For this purpose, the phenolic and furanic compositions, the total phenolic (TPC) and flavonoid (TFC) contents, antioxidant capacity (AC), and enzyme inhibitory potential against acethylcholinesterase, tyrosinase, α-glucosidase and α-amylase enzymes were evaluated. The content of gallic acid decreased after gastrointestinal digestion, while TPC, TFC, and AC significantly increased after each digestion phase. Overall, no significantly different enzyme inhibitions (p < 0.05) were observed among digested liqueurs, with moderate inhibition against acethylcholinesterase and tyrosinase (enzymes related with neurodegenerative diseases), and potent and low inhibitory capacities for α-glucosidase and α-amylase, respectively (ideal conditions employed in antidiabetic therapy). The study indicates that hydro-alcoholic infusion and maceration were the most appropriate methods to obtain liqueurs with higher values of the aforementioned parameters and safe levels of toxic furanics.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques

et al. 2019

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“…This research contributes to authenticity of carobs, adding value to local products.Metabolites 2020, 10, 62 2 of 11 demands. Carob flesh is rich in minerals, dietary fibers, sugars, polyphenols, D-pinitol and with low fat content, whereas the seed is abundant with locust bean gum (E 410), a natural hydrocolloid widely used in the food industry [3][4][5][6][7]. The chemical composition of carob flesh is presented in Table 1; however, these values are affected by various practices and factors (e.g., farming, genotyping, climate, soil, etc.).…”

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confidence: 99%

Use of Chemometrics for Correlating Carobs Nutritional Compositional Values with Geographic Origin

et al. 2020

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Carobs unique compositional and biological synthesis enables their characterization as functional foods. In the present study, 76 samples derived from fruit and seeds of carobs, with origin from the countries of the Mediterranean region (Cyprus, Greece, Italy, Spain, Turkey, Jordan and Palestine) were analyzed for their nutritional composition, in order to identify potential markers for their provenance and address the carobs' authenticity issue. Moisture, ash, fat, proteins, sugars (fructose, glucose, sucrose), dietary fibers and minerals (Ca, K, Mg, Na, P, Cu, Fe, Mn, Zn) were estimated following official methods. Due to the large number of data (76 samples × 17 parameters × 7 countries), chemometric techniques were employed to process them and extract conclusions. The samples of different geographical origin were discriminated with 79% success in total. The carobs from Cyprus, Italy and Spain were correctly classified without error. The main discriminators were found to be the dietary fibers, the carbohydrates and Cu, Zn and Mn, which emphasize their specific nutritional added value to the product and the country of origin impact. The results suggest that the proposed analytical approach is a powerful tool that enables the discrimination of carobs based on their country of origin. This research contributes to authenticity of carobs, adding value to local products.Metabolites 2020, 10, 62 2 of 11 demands. Carob flesh is rich in minerals, dietary fibers, sugars, polyphenols, D-pinitol and with low fat content, whereas the seed is abundant with locust bean gum (E 410), a natural hydrocolloid widely used in the food industry [3][4][5][6][7]. The chemical composition of carob flesh is presented in Table 1; however, these values are affected by various practices and factors (e.g., farming, genotyping, climate, soil, etc.). Environmentally speaking, the wide presence of carobs in the Mediterranean region can be attributed to combat the negative effects of climate change. The biological importance of carob leaves as a potential antifeedant was recently revealed [8]. The complexity of carob metabolome in combination with origin, ripening and roasting was studied using hyphenated state-of-the-art liquid and gas mass spectrometric systems [9]. The positive biological effects of carobs in the gastrointestinal tract, consumed either as water diluted food [10] or as an alcoholic drink [11], is still triggering the interest of researchers. Last but not least, is the carob's unique sensorial characteristics, as both the fruit and the carob-products, are associated with a strong and persisting unique aroma [12].

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“…Pinitol, chemically known as 3-O-methyl-D-chiro-inositol, was the second for the amount among monosaccharides and their derivatives after hydrolysis and free carbohydrates [44]. D-Pinitol's content in Free State was 12.01 mg/g and in the bonded state 22.24 mg/g.…”

Section: Resultsmentioning

confidence: 99%

Determination of Carbohydrates Content in Gentiana Cruciata L. By Gc/MS Method

et al. 2021

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Objective: Thus, the aim of our research was to determine the qualitative composition and quantitative content of carbohydrates in the studied plant material with the prospect of its application as a medicinal plant raw material. Methods: The carbohydrates of the herb of Gentiana cruciata L. determined by GC/MS method. Identification of monosaccharides was based on comparing their retention times with retention times of standards of the mass spectral library NIST 02. Quantification was done by using sorbitol added to the sample. Results: The quantitative content of 4 free carbohydrates such as D-saccharose (38.39 mg/g), D-Pinitol (12.01 mg/g), D-glucose (10.05 mg/g) and D-fructose (1.69 mg/g) was established in the herb of Gentiana cruciata L. Also, this method established the qualitative composition and quantitative content of eight carbohydrates (monosaccharides and their derivatives after hydrolysis): D-glucose (29.66 mg/g), D-Pinitol (22.24 mg/g), L-arabinose (4.26 mg/g), D-galactose (3.55 mg/g), D-xylose (1.80 mg/g), L-rhamnose (1.49 mg/g), D-Dulcitol (0.76 mg/g) and D-mannose (0.44 mg/g). Conclusion: The results of the study showed that carbohydrates from the Gentiana cruciata L. can be used as important resources of new ingredients for the pharmaceutical industry.

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GC–MS analysis of D-pinitol in carob: Syrup and fruit (flesh and seed)

Cited by 30 publications

References 21 publications

The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques

The Influence of In Vitro Gastrointestinal Digestion on the Chemical Composition and Antioxidant and Enzyme Inhibitory Capacities of Carob Liqueurs Obtained with Different Elaboration Techniques

Use of Chemometrics for Correlating Carobs Nutritional Compositional Values with Geographic Origin

Determination of Carbohydrates Content in Gentiana Cruciata L. By Gc/MS Method

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