Nutritional and Functional Potential of Carob Syrup Versus Date and Maple Syrup

Abstract

Research background. The carob tree (Ceratonia siliqua L.) is grown primarily for its seeds that are utilized in the production of the highly-prized locust bean gum. The material left after the separation of seeds, from the pods, is utilized in the production of a range of traditional products including carob syrup usually in cottage-type industries. The international market penetration of carob syrup is rather limited and, accordingly, scant information exists on their composition and phytochemical properties in comparison with mainstream syrup. The present study aims to determine key chemical parameters, phenolic profiles, and antioxidant properties of carob syrup and benchmark these against those of date and maple syrup. Experimental approach. Carob syrup was prepared from 19 accessions of the carob, under laboratory conditions, by a similar procedure to those practiced by small-scale producers. The syrup samples were analyzed along with branded samples of date and maple syrup for pH, browning index, proteins, minerals, hydroxymethylfurfural, sugar composition, total phenols, antioxidant capacity, and phenolic profiles. Results and conclusions. The pH and sugar compositions of the carob syrup were intermediate to those of date and maple syrup. In general, the carob syrup contained more proteins, minerals, phenolic acids and flavonoids, and total phenols, and exhibited higher antioxidant capacity than the date and maple syrup. The carob syrups exhibited excessive browning and contained more, or comparable levels of, hydroxymethylfurfural than the date and maple syrup. The data indicate that carob syrup provides more nutrients and possesses superior antioxidative potentials to date and maple syrup. The high levels of the carcinogenic hydroxymethylfurfural of the carob syrup warrant milder heating regimens in the concentration step during production. Novelty and scientific contribution. In contrast to studies based on commercial and/or homemade syrup, this work utilized a relatively large number of laboratory-prepared samples for creating a robust database for carob syrup. The results indicated that carob syrup possesses superior health promotion and disease-protection effects than the widely-traded date and maple syrup. In addition to their potential positive contribution to public health, carob syrup has been shown to be a promising candidate for bolstering the economic returns of farmers in carob-producing countries.

Fermentation of a Strong Dark Ale Hybrid Beer Enriched with Carob (Ceratonia siliqua L.) Syrup with Enhanced Polyphenol Profile

“…The specific differentiation in Brix degrees is likely due to the final boiling time, which is also responsible for the final concentration degree of the product. The pH values of the carob syrups analyzed in this study ranged from 4.91 to 5.91 and are in agreement with similar studies that have found the pH value of carob syrup ranged from 4.3 to 5.4 [31]. Organic acids, as well as minerals contained in syrups, mainly account for their acidic pH.…”

“…The carob syrup used to prepare the carob beers had a total phenolic content of 911.4 ± 19 mg GAE/100 mL, antioxidant capacity expressed as 6464 ± 69.6 mg Fe 2+ /100 mL, and antiradical activity 2514 ± 45.3 TE/100 mL. Similar studies have determined a mean value of 729 ± 487 g GAE/100 g among 14 carob syrups [31] and 9.51-14.80 mg GAE/g among nine carob syrups from Cyprus and Greece [36]. The high concentration of polyphenols makes the carob syrups ideal as additives and capable of enriching foods and beverages with antioxidants.…”

Optimization of Carob Products Preparation for Targeted LC-MS/MS Metabolomics Analysis

“…The last step for the sample optimization protocol was the pH evaluation in aqueous solvent mixtures. Carob is considered an acidic product, with a pH value close to 6.5, while the pH value of both tested products also ranged between 4.4 and 5.5 [ 32 , 33 ]. Thus, it was an interesting point to investigate, whereas pH adjustment of solvent mixtures would affect metabolites extraction of the acidic matrices.…”

Carob Antioxidants in Human Health: From Traditional Uses to Modern Pharmacology

“…This resulted in enrichment of food qualities of these cones, as well as consumers higher satisfaction. And the high advantages of the molasses that was presented in numerous publications, were highlighted in a new study of Toufeili I, et al [218] from Lebanon. The compared the nutritional qualities of Carob syrup with those of Date and Apple and found that Carob syrup had higher health benefi ts.…”