Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten-Free Crackers

Martín-Diana, Ana Belén; Izquierdo-Useros, Nuria; Albertos, Irene; Sánchez, María Teresa; Herrero, Ana M.; Sanz, María del Mar Mateos; Rico, Daniel

doi:10.1111/jfpp.12770

Cited by 45 publications

(56 citation statements)

References 50 publications

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“…Extracts were stored at −80 • C until use. TPCs were estimated using the Folin-Ciocalteu method as previously reported [12]. Gallic acid (GA) was used as the standard.…”

Section: Total Phenolic Content Determined By the Folin-ciocalteu Methodsmentioning

confidence: 99%

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Rico

Peñas

García

et al. 2020

Foods

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The increasing demand for healthy food products has promoted the use of germinated seeds to produce functional flours. In this study, germination conditions were optimized in barley grains with the aim to produce flours with high nutritional and biofunctional potential using response surface methodology (RSM). The impact of germination time (0.8-6 days) and temperature (12-20 • C) on barley quality was studied. Non-germinated barley was used as the control. The content of vitamins B 1 , B 2 and C, and proteins increased notably after germination, especially at longer times, while levels of fat, carbohydrates, fibre, and β-glucan were reduced. Total phenolic compounds, γ-aminobutyric acid and antioxidant activity determined by Oxygen Radical Absorbance Capacity increased between 2-fold and 4-fold during sprouting, depending on germination conditions and this increase was more pronounced at higher temperatures (16-20 • C) and longer times (5-6 days). Procyanidin B and ferulic acid were the main phenolics in the soluble and insoluble fraction, respectively. Procyanidin B levels decreased while bound ferulic acid content increased during germination. Germinated barley flours exhibited lower brightness and a higher glycemic index than the control ones. This study shows that germination at 16 • C for 3.5 days was the optimum process to obtain nutritious and functional barley flours. Under these conditions, sprouts retained 87% of the initial β-glucan content, and exhibited levels of ascorbic acid, riboflavin, phenolic compounds and GABA between 1.4-fold and 2.5-fold higher than the non-sprouted grain.

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“…Extracts were stored at −80 • C until use. TPCs were estimated using the Folin-Ciocalteu method as previously reported [12]. Gallic acid (GA) was used as the standard.…”

Section: Total Phenolic Content Determined By the Folin-ciocalteu Methodsmentioning

confidence: 99%

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Rico

Peñas

García

et al. 2020

Foods

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“…The whole unprocessed fruit or its by-products, such as the germ, fruit extract, kibbles without seeds and the seed peel, have also been investigated by food technologists. Different parts of carob fruits have been used as food ingredients in bakery and confectionery products [17,18], as well as in fermented and non-fermented pastas due to their health-promoting properties [19,20,21]. Furthermore, researchers have attempted to formulate carob-based milk beverages and decoctions [22,23].…”

Section: Introductionmentioning

confidence: 99%

Functional Components of Carob Fruit: Linking the Chemical and Biological Space

Goulas

Stylos

Chatziathanasiadou

et al. 2016

IJMS

123

135

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The contribution of natural products to the drug-discovery pipeline has been remarkable since they have served as a rich source for drug development and discovery. Natural products have adapted, during the course of evolution, optimum chemical scaffolds against a wide variety of diseases, including cancer and diabetes. Advances in high-throughput screening assays, assisted by the continuous development on the instrumentation’s capabilities and omics, have resulted in charting a large chemical and biological space of drug-like compounds, originating from natural sources. Herein, we attempt to integrate the information on the chemical composition and the associated biological impact of carob fruit in regards to human health. The beneficial and health-promoting effects of carob along with the clinical trials and the drug formulations derived from carob’s natural components are presented in this review.

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“…Total Phenol content (TP) was measured using the Folin–Ciocalteu method as described by Martín‐Diana et al (). Samples were diluted 1/10 (w/v) in methanol.…”

Section: Methodsmentioning

confidence: 99%

“…Seeds are considered the most valuable part of the fruit, whereas carob's pulp (pod) and seed peel maybe considered as susceptible of valourization as food ingredients. Recent studies have revealed several physiological effects of carob fruit due to the presence of bioactive compounds that may be relevant to the prevention of chronic diseases including cancer, diabetes, hyperlipidemia and diarrhea (Goulas, Stylos, Chatziathanasiadou, Mavromoustakos, & Tzakos, ; Gruendel et al, ; Martín‐Diana et al, ; Zunft et al, ).…”

Section: Introductionmentioning

confidence: 99%

Carob by-products and seaweeds for the development of functional bread

Rico

Linaje

Herrero

et al. 2018

J Food Process Preserv

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Ceratonia siliqua by‐products and seven seaweeds were analysed as flour ingredients for development of functional breads. Results showed that carob presented significant high levels in total phenol (TP) compared to seaweeds and those were especially high (99.71 µmol GAE/g) in peel seed. Among analysed seaweeds, Himanthalia elongata was the one with higher TP content observed. In vitro antioxidant methods, DPPH, ORAC and TEAC, highlighted that carob by‐products had more antioxidant activity than seaweeds and, among the last, H. elongata was more active than the rest, regardless of the method used. Quencher methods showed that carob by‐products had higher antioxidant activity than the major part of flours seaweed analysed, probably associated to non‐extractable phenolic compounds linked with fibre. Practical applications Consumers demand healthy and nutritional products. Bakery sector have suffered important challenges during the last years for this reason. Flour from seaweeds and carob (Ceratonia siliqua) could be potential source for functional bread production. Both ingredients are rich in phenolic acids with high antioxidant properties. Bread formulated with seaweeds and carob by‐products showed thermo‐stability of their bioactivity. Carob peel, pod and seaweed Himanthalia elongata were the most promising flours since they showed the highest antioxidant activity as flour ingredient or formulated in breads. For this reason, the use of both ingredients individually or combined can be an interesting alternative for the development of functional breads.

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Valorization of Carob's Germ and Seed Peel as Natural Antioxidant Ingredients in Gluten-Free Crackers

Cited by 45 publications

References 50 publications

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Sprouted Barley Flour as a Nutritious and Functional Ingredient

Functional Components of Carob Fruit: Linking the Chemical and Biological Space

Carob by-products and seaweeds for the development of functional bread

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