Volatiles profiling in Ceratonia siliqua (Carob bean) from Egypt and in response to roasting as analyzed via solid-phase microextraction coupled to chemometrics

Farag, Mohamed A.; El‐Kersh, Dina M.

doi:10.1016/j.jare.2017.05.002

Cited by 42 publications

(26 citation statements)

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“…According to Hanousek Čiča, the characterization of aroma compounds of carob pods macerates in hydroalcoholic base shows 27 components subdivided into 17 esters, four ketones, two acids and three alcohols, constituting of 70–85% of total aroma compounds [ 34 ]. Another study identified seven different volatile groups, with acids as the most abundant class (71%–77% in pods powder) [ 35 ]. Despite the extraction method, difference seems to be primarily due to ecological factors and to the extracted organ: pods with seeds or pods deseeded and to the type of investigated cultivars i.e., male, female or hermaphrodite [ 36 ].…”

Section: Resultsmentioning

confidence: 99%

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: Resultsmentioning

confidence: 99%

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 latter method was applied for the differentiation of LBG among other carbohydrate gums and gums mixtures [45] . Furthermore, Farag et al, studied the aroma profile of roasted and unroasted carob pods using solid-phase microextraction gas chromatography-mass spectrometry (SPME-GC-MS) analysis associated with chemometrics [46] . Also, capillary zone electrophoresis was combined with chemometrics for the classification of carob gum samples [47] .…”

Section: Introductionmentioning

confidence: 99%

Use of FTIR spectroscopy and chemometrics for the classification of carobs origin

Christou

Agapiou

Kokkinofta

2018

Journal of Advanced Research

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“…Detected acids among others contribute not only to the total acidity of the samples but also to the overall flavor and aroma. Namely, Farag and El‐Kersh () detected short‐chain fatty acids like pentanoic acid (15%–25%) and hexanoic acid (20%) as the main components in carob pod volatiles. Several other less abundant acids were detected including pyruvic, isobutyric, butyric, heptanoic acid, octanoic, and benzoic acids.…”

Section: Discussionmentioning

confidence: 99%

Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions

Čiča

Mrvčić

Srečec

et al. 2020

Food Science & Nutrition

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Carob liqueur is an alcoholic drink (minimum 15% v/v of ethanol and 100 g/L of sugar) typical for the Mediterranean countries. In the current work, carob macerate produced by maceration of carob pods in hydroalcoholic base at different maceration conditions was characterized for the first time based on its aroma compounds/profile, physicochemical parameters, and chromatic characteristics. The results confirm the migration process of bioactive compounds, aroma compounds, and sugars flowing from the carob pod to the hydroalcoholic base. Changes in ethanol concentration modify the physical properties of the solvent and influence the phenolic and aroma compounds extraction, color, and acidity of the obtained samples. The higher content of phenolic compounds was determinate in the samples obtained in the darkness. The amounts of phenols were in the range of some red fruit liqueurs or walnut liqueurs, and sugars (mostly sucrose) ranging between 96 and 107 g/L. Twenty‐six (out of total 94) aroma compounds were detected in all samples, of which 17 esters, 3 alcohols, 4 ketones, and 2 acids. Low molecular weight ethyl esters, ethyl hexanoate, ethyl 2‐methyl propanoate, ethyl octanoate, ethyl benzoate, ethyl butanoate, and ethyl cinnamate, were the most abundant. Carob pod maceration in 50% v/v hydroalcoholic base (1:5 solid to liquid ratio) in darkness at room temperature during 8 weeks can be recommended as optimal maceration conditions for production of the aromatic carob macerate with functional properties.

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Volatiles profiling in Ceratonia siliqua (Carob bean) from Egypt and in response to roasting as analyzed via solid-phase microextraction coupled to chemometrics

Abstract: Graphical abstract

Cited by 42 publications

References 18 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

Use of FTIR spectroscopy and chemometrics for the classification of carobs origin

Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions

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