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In this work, a simple, reliable, and fast capillary electrophoretic method was developed and validated for the simultaneous determination of 12 polyphenolic compounds, the most frequently found in carob's pulp and seeds. The present work deals with the development of a novel dual electrophoretic system based on the combined use of β-CD and ionic liquid (IL) as buffer additives. A baseline separation of the target analytes was achieved in less than 10 min by using a BGE consisting of 35 mM borate along with 15 mM β-CD and 3 mM l-alanine tert butyl ester lactate (l-AlaC 4 Lac) IL as buffer additives at pH 9.5, a temperature of 25°C, and an applied voltage of 30 kV. The application of the developed electrophoretic method to real samples enabled the identification and quantification of the main phenolic constituents of both ripe and unripe carob pulp extracts. The results revealed the predominance of gallic acid in both ripe (183.92 μg/g carob pulp) and unripe (205.10 μg/g carob pulp) carob pulp and highlighted the great influence of the ripening stage on carobs polyphenolic composition, with unripe pods being more enriched in polyphenols (total phenolics detected: 912.58 and 283.13 μg/g unripe and ripe carob pulp)., (© 2021 Wiley-VCH GmbH.)

Carob syrup is a brown, thick syrup produced from carob pulp that can be directly consumed or used as a sweetener, which also finds applications in folk medicinal practices. In this work, the quali–quantitative phenolic profile of five different carob syrups was elucidated before and after in vitro gastro–intestinal digestion. Moreover, the anti-oxidant properties of undigested and digested carob syrups were investigated. A total of 75 phenolic compounds were identified in undigested carob syrups. The most important phenolic compound in all the samples was gallic acid, the concentration of which ranged between 54.28 and 117.73 mg/100 g. Additional compounds belonging to the classes of hydroxybenzoic acids (in particular glycosylated gallic acid derivatives), hydroxycinnamic acids, and flavonoids (especially flavonols) were also identified. During in vitro gastric digestion, gallic acid mono- and di-hexosides were diglycosylated, releasing gallic acid, which was further degraded in ellagic acid through oxidative polymerization in the intestinal phase of the digestion. Ellagic acid was the major compound detected after in vitro gastro–intestinal digestion of carob syrups. With few exceptions, the anti-oxidant properties of carob syrup were preserved even after digestion. Carob syrup can be considered an important source of phenolic compounds with demonstrated positive effects on human health. [ABSTRACT FROM AUTHOR]

There is an increasing trend to develop beers supplemented with local plant ingredients in order to increase their bioactivity. Carob (Ceratonia siliqua L.) is a xerophytic endemic tree typically found in Mediterranean ecosystems. The aim of this study was to develop a strong dark ale hybrid beer enriched with carob syrup prepared by using carob fruits from the University Campus (Athens, Greece). Three batches of beer were fermented, a dark ale (6% alcohol by volume or ABV) without carob and two strong dark ale beers (8% and 10% ABV) with carob syrup. After the second fermentation (bottle conditioning, 60 days), both carob beers had significantly increased bioactivity. The total phenolic content (176.4 mg GAE/100 mL), the antiradical activity (206.6 mg Trolox Equivalent (TE)/100 mL), and the antioxidant activity (838.2 mg Fe2+/100 mL) of the carob strong dark ale 10% ABV beer was increased by more than three times, six times, and eight times, respectively, compared to the standard dark ale (6% ABV) without carob. Moreover, LC-QToF-MS analysis ascertained the enhancement of the phenolic profile of carob beers by ten phenolic compounds compared to the control dark ale beer without carob, indicating their significant antioxidant activity. [ABSTRACT FROM AUTHOR]

Pre-processes such as blanching, which cause time, labor and economic losses, are carried out to remove the peel bitterness during bitter orange (Citrus aurantium) jam production. During these processes, many flavonoids and tannins in the fruit peel are lost. In this study, it was aimed to mask the bitterness without blanching of the peel by using carob syrup in different concentrations (0%, 25%, 50%, 75%, 100%) instead of granulated sugar. Samples were examined in terms of compositional properties (pH, titratable acidity, Brixº, moisture, total sugar and crude fiber contents), total phenolic compounds and antioxidant activity, color (L*, a*, b*) and sensory properties (appearance, color, odor, texture, taste, bitterness, fluidity). The interaction of gallic acid and tannic acid with naringin was also analyzed sensorially and spectrophotometrically to determine the source masking the bitterness. As a result, the total sugar content of jams reduced and the crude fiber, total phenolic compounds and antioxidant activity increased with use of carob syrup. The use of carob syrup also improved the sensory properties of the jams such as brightness, texture, odor, taste and bitterness. In particular, no bitterness was detected in jams produced with 100% carob syrup. Thus, it was observed that the bitterness from the bitter orange peel could be masked by using only carob syrup without the need for blanching. It was determined that phenolic compounds (especially gallic acid) found in high amounts in carob syrup formed a complex with naringin, which causes bitterness, so naringin was suppressed and bitterness was masked. [ABSTRACT FROM AUTHOR]

Chromatic variation was examined for its association with flour composition and quality. Carob samples from variable altitudes and genetic backgrounds were milled and assessed for colorimetric parameter L* (lightness) and analyzed for phenols, tannins, antioxidant capacity, soluble carbohydrates (HPLC-RID), organic acids and protein (IC-CD), and volatile organic compounds (VOCs; HS-SPME/GC-MS). Higher altitudes and grafted genotypes yielded lighter-colored flours of higher antioxidant potential, phenols, tannins, sucrose, and malic acid concentrations. VOCs were mainly acids, esters, aldehydes, ketones, and alcohols. Acids were the most abundant and correlated negatively with L*, though correlation for many individual acids was non-significant, including 2-methyl-propanoic acid, widely considered the carob signature aroma (cheesy acidic buttery). The compositional and quality indexing potential of L* is more robust for grafted than non-grafted material, owing putatively to a narrower genetic basis. Antioxidant capacity and concentrations of phenolics, tannins and sucrose correlated positively with L*, indicating increased levels in carob flours sourced from grafted trees at higher altitudes. These flours also have a lower content of reducing sugars, the implication of which in the darkening of carob flour warrants further investigation. Overall, L* constitutes a reliable index for ranking carob flours for key compositional attributes and may be further reinforced by multiple-year data. [ABSTRACT FROM AUTHOR]

The aim of this research was to improve the physical-chemical properties and processability of wheat durum pasta while adding supplementary nutritional benefits. This was accomplished by incorporating carob powder into the conventional wheat pasta recipe. The study investigated the properties of pasta made with different proportions of carob powder (2%, 4%, 6% w/w) and evaluated its nutritional profile, texture, dough rheological properties and the content of bioactive compounds such as phenolic compounds. The physical and chemical properties (total treatable acidity, moisture content, and protein content), compression resistance, rheological properties of the dough and sensory analysis were also analyzed. Results showed that incorporating up to 4% carob powder improved the sensory and functional properties of the pasta. Additionally, the study found that the pasta contained phenolic compounds such as Gallic, rosmarinic, rutin and protocatechuic acids, ferulic, coumaric, caffeic acid, resveratrol and quercetin, and increasing the percentage of carob powder improved the polyphenolic content. The study concluded that it is possible to create innovative value-added pasta formulas using carob powder. Thus, the information revealed by this study has the potential to expand the portfolio of functional pasta formulations on the food market. [ABSTRACT FROM AUTHOR]

Carob (Ceratonia siliqua L.) is an underutilized traditional crop in the Mediterranean regions that has gained much interest due to its high nutritional traits and resilience to drought and salinity. However, conventional methods of carob propagation are not enough to meet its increasing market demands. The present study analyzes to what extent benzyl adenine (BA) treatments (0.1, 0.5 and 1.0 mg L−1) alone or in combination with UV-C irradiation (3.34 and 10.01 kJ m−2) affect the antioxidant capacity and the levels of phenolic compounds in in vitro carob shoot cultures as well as their performance in terms of the content of photosynthetic pigments and sugars. Results showed that the combination of both treatments resulted in an increased content of chlorophylls, carotenoids, and sugars, particularly at 0.5 mg L−1 BA and the highest UV-C dose. Antioxidant capacity, assessed by the DPPH method, and the levels of soluble flavonoids, flavones and flavonols, and hydroxycinnamic acids were highly influenced by the interaction between BA and UV-C in the combined treatments. This indicates a clear dependence on BA concentration in the response of carob in vitro shoots to UV-C. This could be the basis for the implementation of more efficient carob micropropagation processes. [ABSTRACT FROM AUTHOR]

This study provides the first insight into the biologically active potential (total phenolic compounds, flavonoids, tannins and antioxidant activity) of Moldavian carob beans and pod pulp in comparison with carob grown in Algeria, Spain, and Italy. The results showed that the samples of Moldavian carob contain significant amounts (P = 0.05) of biologically active compounds, the content of some of these compounds is far exceeding that of carob from the above-mentioned regions. Thus, the total content of phenolic compounds in Moldavian carob samples is 1.4 times higher, of flavonoids 1.9 times higher compared to the imported ones. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) antioxidant activity of Moldavian carob samples proved to be about 10-12% higher than the antioxidant activity of samples from other regions. It has been proved that Moldavian carob pod pulp and beans have a high biologically active potential making them possible ingredients for functional food products. [ABSTRACT FROM AUTHOR]

Oxidative stress is prevalent in Type 2 Diabetes Mellitus (T2DM) and has been associated with high meat consumption. Carob Fruit Extract (CFE) contains phenolic compounds, making it a suitable functional ingredient. Current study aims to evaluate the effect of CFE-enriched meat (CFE-meat) consumption on the antioxidant status of proximal and distal colon, and its relationship with fecal phenolic compounds in late-stage T2DM rats. Three groups of eight rats were studied: 1) D, fed control-meat; 2) ED, fed CFE-meat since the beginning of the study; 3) DE, fed CFE-meat after confirming T2DM. CFE-meat consumption reduces colonic oxidative stress mainly in the proximal section and helps to ameliorate glutathione metabolism and antioxidant score. Difference between ED and DE groups were associated with colon homeostasis and T2DM progression suggesting greater fermentation but lower absorption in the DE group. CFE appears as a promising tool to improve the antioxidant status observed in late-stage T2DM. [Display omitted] • Carob-fruit-extract (CFE) is rich in compounds with a 2-phenyl chromane core. • CFE included in meat improves the colonic antioxidant score in T2DM rats. • Colonic antioxidant effect correlates with CFE fecal phenolic compounds profile. • Treatment strategies differently affect the fermentation and absorption of CFE. • The antioxidant score assesses oxidative stress better than individual variables. [ABSTRACT FROM AUTHOR]

The present work was designed to investigate the effects of different extraction processes, namely ultrasonic-assisted, supercritical fluid, microwave-assisted and Soxhlet applied to carob pods. The total phenolic quantification and the antioxidant activity were assessed by the means of rapid in vitro spectrophotometric assays; the phenolic profile was identified using ultra-high performance liquid chromatography coupled to mass spectrometry. The results revealed that the phenolic compounds and the antioxidant capacity varied significantly with the nature of the extraction process. The content of total phenolic compounds ranged from 11.55 to 34.38 mg GAE/g DW; the content of total flavonoids varied from 3.50 to 10.53 mg QE/g DW, and the content of condensed tannins fluctuated from 3.30 to 6.55 mg CE/ g DW. All extracts performed differently on antioxidant activity when determined by the DPPH assay producing a dose-dependent response, with IC50 extended from 11.33 to 6.07 µg/mL. HPLC analysis enabled the identification of nine compounds. As a function of the studied extraction methods, the phenolic compound contents were positively correlated with antioxidant activity. [ABSTRACT FROM AUTHOR]

Carob pekmez is a traditional Turkish food obtained by processing, extracting, clarifying the fruit, and thickening the obtained syrup in an open cauldron or under vacuum. “Carob extract” is defined as “the extract produced by concentrating the fruit syrup obtained by cold extraction method at low temperatures” and has been marketed as an alternative to carob pekmez. This study aimed to determine the HMF, sugar, total phenolics, and mineral contents in addition to the general properties of "carob extract" and to compare these results with carob pekmez. The total phenolics of pekmez and extract sample groups were between 5.80-18.00 mg GAE/g, and 0.10-18.40 mg GAE/g, and the HMF values were between 0.79 -50.25 mg/kg, and 1.25-68.77 mg/kg, respectively. No significant difference (P >0.05) was detected between the two sample groups. The results will be able to lay the groundwork for the legislation regarding the products released as "carob extract". [ABSTRACT FROM AUTHOR]

Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and grows in the arid and semi-arid regions of the Mediterranean basin. The carob tree is resistant to droughts and salinity, while its deep root systems allow CO2 to sink, mitigating global warming effects. Traditionally, carob has been used to produce animal feed, but for many years, it was excluded from the human diet. Nowadays, agricultural and industrial sectors exploit carob fruit, also referred to as carob pod, and its primary products (i.e., flour, powder and syrup) to develop a variety of foods and beverages. The nutritional composition varies depending on the carob part but also on genetic, cultivar, seasonal and environmental factors. Despite the high sugar content, the carob pod is rich in insoluble fiber and microconstituents including phenolic compounds, inositols (mainly d-pinitol) and vitamins. In the present review article, we aimed to (a) highlight the role of carob cultivation in addressing climate change challenges and the need for sustainability, and (b) summarize the effects of carob consumption on obesity and related metabolic disorders. [ABSTRACT FROM AUTHOR]

Carob syrup is one of the most important carob products, which can have applications in pastry and confectionery, as a fruit preservative, but also in the pharmaceutical field because of the antimicrobial activity due to its polyphenol content. Carob syrup is traditionally made through a very time-consuming process, involving solid–liquid extraction in boiling water and concentration at a high temperature (>100 °C), which potentially causes the degradation of the active compounds (i.e., procyanidins or flavonol glycosides). Therefore, in this work, an alternative and less drastic method based on ultrasound technology was proposed to produce carob syrup. Processing conditions (i.e., time, temperature, and liquid–solid ratio) influencing the extraction of total soluble solids (TSS) and total phenolic compounds (TPC) were optimized using a central composite design coupled to response surface methodology. Reliable mathematical models allowed us to predict the highest TSS (24 ± 2 °Brix) and TPC (1.7 ± 0.5 mg/mL) values that could be obtained at 15 min, 35 °C, and 2 mL/g. Finally, a different HPLC-DAD phenolic pattern was determined between syrups produced by traditional and ultrasound methods; epicatechin, 4-hydroxycoumaric acid, and ferulic acid were more concentrated in the former, while procyanidin B2, myricitrin, and quercitrin were prevalent in the latter one. [ABSTRACT FROM AUTHOR]

In this study, yogurt and ice cream were enriched with carob extract, for giving them functional properties. Three different types of ice cream were produced with three formulations in terms of carob extract concentration. In the first type only carob extract in proportions of 8, 10 and 12% was added to the mixture. The second and third types were different from the first by their aromas: respectively lemon and chocolate. The yogurt samples were produced based on a set type of yogurt procedure. According to analytical data, considerable increments in D-pinitol content, total phenolic compounds content and antioxidant activity values were observed in both of yogurt and ice cream samples with increasing carob extract added (P < 0.05). The ice cream samples supplemented at a ratio of 8% had higher points in all examined sensory attributes. With respect to the results obtained from the yogurt samples, the one supplemented at a ratio of 10% was scored significantly higher (P < 0.05) on appearance, aroma and taste. [ABSTRACT FROM AUTHOR]

Antioxidant activity values of cookie samples were determined between 2.32% (0.0% (carob) and 76.75% (50% carob), while total phenolic contents of cookies vary between 36.59 (0.0% carob) and 123.61 mgGAE/100 g (100% carob). The brightness (L*) of the cookies with carob flour decreased. While palmitic acid contents of cookie samples change between 32.58 (50% carob) and 35.86% (100% carob), oleic acid contents of cookies were determined between 28.84 (50% carob) and 29.59% (60% carob). Gallic acid, 3,4-dihydroxybenzoic acid,(+)- catechin, and 1,2-dihydroxybenzene were the most common phenolic components in the cookie samples. 1,2-Dihydroxybenzene contents of cookie samples varied between 10.69 (control) and 32.27 mg/100 g (50% carob).While Ca contents of cookie samples change between 1,189.10 (control) and 3,286.82 mg/kg (100% carob), K contents of cookies were determined between 554.65 (control) and 7,402.83 mg/kg (100% carob). Taste, crispness, color, and fragrance values of cookies were partially decreased with the increase in the carob flour concentration. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

• Extrusion process did not affect significantly the concentration of total organic acids. • Extruded samples presented a reduction of total tocopherols content. • Bean and carob were the samples with highest value in phenolic compounds. • All samples showed bioactive potential. Rice and legumes have great potential in the development of novel gluten-free snacks that are healthier than traditional snacks. Novel gluten-free extruded foods (composed of rice: 50–80%, beans: 20–40% and carob: 5–10%) were analysed and the extrusion effects regarding organic acids, tocopherols, phenolic compounds and bioactive properties were evaluated. The total concentration of organic acids was not significantly affected by extrusion, while tocopherols showed a significant reduction. Extrusion did not produce an increase of the total phenolic content. For the bioactivity assays, commercial extruded rice, carob and most of the extruded samples showed anti-proliferative activity, which was higher than in the non-extruded samples, while for the anti-inflammatory activity, the extrusion process did not show a significant effect. Regarding the antimicrobial activity, low potential was observed with extruded and non-extruded samples showing high values of MIC and MBC as the microorganisms tested were multi-resistant isolated clinical strains. [ABSTRACT FROM AUTHOR]

BACKGROUND The production of the traditional carob liquor from Algarve (Portugal) depends on numerous factors such as carob processing, variety and maceration conditions. An experimental design with 36 runs was created to evaluate the effect of the roasting temperature, particle size, variety of carob and time of maceration on several parameters of carob liquors as gallic acid and total phenolic content, the furanic composition (furfural and 5‐(hydroxymethyl)furfural), browning index and in vitro antioxidant capacity. RESULTS: The results revealed that carob variety was the independent variable with the greatest effect on antioxidant capacity, total phenolic and gallic acid content. In particular, AIDA liquors presented the highest results, mainly those prepared with unroasted carob. Meanwhile, Galhosa and Mulata liquors showed the greatest concentrations when the carob pulp was roasted at 150 °C. The furanic composition and browning index were greatly influenced by the carob roasting degree. CONCLUSION: The levels of the main toxic furanics present in carob liquors, furfural and 5‐(hydroxymethyl)furfural, suggest a safe consumption of these beverages even in samples of carobs with the maximum roasting degree. The smallest carob particle size favoured the highest phenolic extraction, while the longest maceration periods decreased the concentration of the toxic furanic compounds studied. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Carob (Cerationa soliqua L.) pod is the good source of dietary fiber, minerals and polyphenolic substances. The aim of this study was to prepare muffin where wheat flour was substituted with carob powder, and determine some physicochemical properties. Carob powder was prepared by milling dry carob pods to particles smaller than 600 µm. Then wheat flour in muffin dough was replaced by carob powder in 5, 10, 15 and 20% (w/w) and subsequently baked at 180 °C for 20 min. It was found that the height of the muffin fortified with carob powder decreased in comparison with that in control muffin sample. Although the height of muffins decreased with the increase in level of carob powder, the differences were not statistically significant. Weight loss was similar for all the muffin samples in this study. Moisture content of muffins with carob powder was significantly higher than that in control. Addition of carob powder had also effect on water activity of muffin. While 0.905 aw was observed in control sample, significantly higher aw values were determinated in fortified muffins (0.912 - 0.923 aw). The antioxidant characteristics were determinated using spectrophotometric assays for total phenolics (TPC), total flavonoids (TFC), radical scavenging activities (DPPH, ABTS) and hydrogen peroxide scavenging (HPS). TPC values gradually increased with the increase in level of carob powder from 348.1 to 829.1 µg gallic acid.g-1 dry matter but TFC values significantly increased in muffin with 15 and 20% (w/w) of carob powder. All the antioxidant assays showed strong and positive association with the increase in level of carob powder. Addition of carob powder resulted in the increase of browning index and FAST index as a metrics of the formation of Maillard products. [ABSTRACT FROM AUTHOR]

Abstract Carob (Ceratonia siliqua L.), have wild and cultivated types, is an evergreen tree and widely grown in Mediterranean countries. Wild or cultivated carob has a high total dry weight content (approximately 91–92%) which primarily consist of sucrose, glucose, fructose, and also incorporate minor amounts of minerals, amino acids, and phenolic compounds. The seeds are generally used for the production of locust bean gum and the kibble is used to produce carob powder in western countries or "pekmez" in Turkey. Finding new carbon and nitrogen sources is important for lab-scale research to provide cheaper substrates for biotechnological processes to reduce costs. In this sense, carob is one of the important sources for any kind of fermentation processes with its rich nutritional ingredients. Carob pod extracts have been used in many lab-scale studies to produce ethanol, citric acid, lactic acid, mannanase, microbial cell protein, and other value-added products by yeasts, algae or fungi in recent years. In this review, we tried that organize all researches about carob pod extract fermentation to prove the suitability of carob pod for biotechnological processes. Highlights • Carob pod extract has been used in many lab-scale studies. • Sugar composition of the carob pod is the most important thing for the fermentation. • D-pinitol is an important product of kibble. • Carob pod extracts can be used for fermentations by yeasts, algae or fungi. [ABSTRACT FROM AUTHOR]

Background: Ceratonia siliqua L., a member of the family Leguminosae, has been reported to have antimicrobial, antifungal and cytotoxic activity (carob, kharnub). In this study, the antiproliferative and cytotoxic effects of extracts prepared with methanol and ethanol from the carob leaves and fruits on HeLa cells were investigated. Additionally, 3T3, embryonic mouse fibroblast cell line, was used as a control. Material and Methods: For these purposes, after treatment of the extracts at different concentrations (200- 800µg/mL) for 48 hours, viable cell counts (proliferation, MTT method), mitotic index (mitotic activity) and labeling index (DNA synthesis) were determined. In addition, the phenolic component compositions in the extracts were also determined by LC-MS / MS. Results: According to the findings, the methanolic and ethanolic leaf extracts of carob bean suppressed mitotic activity and proliferation by inhibiting the DNA synthesis of human cervical cancer HeLa cells. However, these extracts also exhibited a cytotoxic effect against normal fibroblast 3T3 cells. Ethanolic fruit extract reduced the DNA synthesis of HeLa cells. Conclusions: The active substances or preparations obtaining from the C. siliqua plant have the possibility of being an anticancer agent, whereas their cytotoxic effects on the normal cells should not be overlooked. [ABSTRACT FROM AUTHOR]

Abstract: Microwave‐assisted extraction (MAE) method was investigated to recover phenolic compounds from carob kibbles and validated using response surface methodology. The study parameters were microwave power (170–900 W), ethanol concentration (30–90%), and solvent‐to‐sample ratio (10–30 mL/g) in terms of total phenolic content (TPC) and condensed tannins. Among optimized parameters (340 W, 45%, 30 mL/g), microwave power and ethanol concentration were found more influential parameters to get higher yields of TPC and condensed tannins. Moreover, the results of TPC (70.11 mg GAE g−1 DM), condensed tannins (4.11 mg CE g−1 DM), free radical scavenging activity (94.42%), ferric ion reducing potential (22.67 mg Fe+3 100 g−1 DM), and gallic acid (1.576 mg/g DM) obtained from optimal MAE conditions were found comparable to ultrasound‐assisted extraction method. The newly developed MAE method illustrates its potential to recover phenolic compounds from plant sources in a short duration. Practical applications: Based on the results presented in this work, it is proposed that carob kibble could be considered as interesting raw material to get extracts rich in antioxidant properties. This extract could be used as an alternative to synthetic antioxidants in bio‐food products as natural preservative. Therefore, carob kibbles could be recommended for production of extracts rich in antioxidants, instead of being discarded from gum factory as by‐product. In addition, microwave‐assisted extraction method could be employed to increase time efficiency of the process. [ABSTRACT FROM AUTHOR]

In this study, the ultrasonic-assisted extraction for phenolic compound extraction from the carob pulp (Ceratonia siliqua L.) was applied. The Box-Behnken design and response surface methodology (RSM) were used to study and optimize the effect of processing variables, acetone concentration (60-80%), extraction amplitude (30-100%) and extraction time (10-60 min) on the total phenolic content (TPC) and the antioxidant activity. The optimal values for the TPC yield and for the antioxidant activity were at 59.30% and 61.70% acetone concentration, 85.86% and 90.12% extraction amplitude, and 53.24 min and 56.82 min of extraction time, respectively. The experimental values were in accordance with those predicted by the model, which indicated the suitability of response surface methodology in optimizing the antioxidants extraction from carob pulp by ultrasonic-assisted extraction. [ABSTRACT FROM AUTHOR]

The optimum extraction conditions for recovery of total phenolics and antioxidant activity of carob pulp were analysed using response surface methodology. The effects of acetone concentration (60-80%), extraction time (60-120 min), extraction temperature (50-90°C) and sample/solvent ratio (10-40 mg/10mL) were investigated. Second order polynomial models produced a satisfactory fitting of the experimental data with regard to total phenolic content (R² = 0.9949, P<0.0001) and antioxidant activity (R² = 0.9947, P<0.0001). Response surface analysis showed that the optimal extraction parameters that maximized antioxidant extraction were acetone concentration of 70.85%, extraction time of 101.50 min, temperature of 88.35°C and sample/solvent ratio of 16.65mg/10mL. The optimum values for total phenolic and antioxidant activity were 2557.96 mg GAE/100g and 2393.75mgGAE/100g, respectively. The experimental values agreed well with those predicted, indicating the suitability of the model and the success of response surface methodology in optimizing the extraction conditions. [ABSTRACT FROM AUTHOR]

In the present study, Tunisian carob (Ceratonia siliqua L.) pulp samples harvested from ten different geographic regions (Bizerte, Beja, Ariana, Ben Arous, Jendouba, Siliana, Zeghouan, Nabeul, Sousse, Kairouan) were analyzed for their bioactive phytochemical content and antioxidant activities. Total phenolics (TPC), flavonoids (TFC), condensed tannins (CT) were determined using Folin-Ciocalteau, aluminium trichloride (AlCl3) and vanillin assays, respectively. Significant variations (p < 0.05) in total polyphenols (TPC), flavonoids (TFC) and condensed tannins (CT) contents were observed between the analyzed provenances. The highest levels of TPC (23.11 mg GAE/g DR) and TFC (10.58 mg CE/g DR) were detected in Kairouan site, whereas Beja sample exhibited the higher amount of CT (3.75 mg CE/g DR). Reversed phase RP-HPLC analysis revealed that gallic acid (501.26–1628.46 mg/kg), ellagic acid (398.85–940.53 mg/kg) and isoquercetin (264.79–817.61 mg/kg) were the major phenolics in all studied extracts, with concentrations varying significantly according to the geographical origin. Using total antioxidant capacity, DPPH, ABTS and FRAP assays, carob pulp extracts were found to have substantial antioxidant activities, which were correlated to their phenolic contents. Multivariate statistical analysis (PCA) performed on phenolic profiles and antioxidant activities revealed three distinctive groups of samples. It was concluded that Ceratonia siliqua L.. pulp from lower semi-arid and upper arid regions of Tunisia presented appreciable amount of phenolic compounds and high antioxidant capacities. This resource deserves further attention mainly for its high potential in culinar, pharmaceutical and cosmetic utilisations. [Display omitted] • Ceratonia siliqua L. pulp is a rich source of bioactive compounds. • Phenolics and antioxidant properties of Ceratonia siliqua L. depend on several factors. • Geographic origin strongly affected the contents of bioactive compounds and antioxidant activities. • Gallic acid was the predominant compound in carob pulp extract. [ABSTRACT FROM AUTHOR]

Carob kibbles are an important renewable source of valuable compounds, such as fermentable sugars and phenolic compounds. However, the selective recovery of these compounds is not a trivial task. In this work, a strategy was developed to enable the recovery of both classes of compounds by means of a water-based extraction. One-step extraction recovered only approximately 20% of the phenolic compounds, corresponding to an extraction yield of 0.6 g Gallic acid equivalents (GAE)/100 g dry mass of carob kibbles. The obtained extract contained a significant amount of carbohydrates (110 g/L). The alternative two-step extraction developed enabled higher compound selectivity together with an increase in the yield of the phenolic compounds to about 70%, corresponding to 1.9 g GAE /100 g carob dry matter. The two-step extraction was easily scaled-up and is an effective method to obtain significantly separated carbohydrates and polyphenol-rich streams that can be further processed, e.g., in biorefineries or food industries, respectively. [ABSTRACT FROM AUTHOR]

• Cryogenically ground carob pulp had a higher phenolic content. • More phenolics were released from the cryogenically ground sample after digestion. • The phenolic compounds of vibratory ground samples were more bioaccessible. Carob pod powder prepared by cryogenic (CG) and vibratory grinding for 4 min (VG-4) and 8 min (VG-8) was evaluated for its antioxidant properties, and phenolic content. The bioaccessibility of phenolics was determined after the oral, gastric, and intestinal digestion phases in vitro. CG carob powder had a higher total phenolic content (6.46 mg gallic acid/g) and antioxidant capacities in terms of DPPH (15.60 mg Trolox/g) and ABTS (28.58 mg Trolox/g) assays. Quercitrin (44.54–64.68 μg/g) and cinnamic acid (27.48–31.40 μg/g) were the most abundant phenolics in all carob powder samples determined by liquid chromatography. The bioaccessibility of only ferulic acid (108%) had increased after digestion of the CG carob powder. Vibratory grinding (VG-4 and VG-8) improved the bioaccessibility of cinnamic acid (86–87%), vanillic acid (87–95%), quercitrin (33–34%), and naringenin (19–22%). A better bioaccessibility of phenolic constituents was observed for vibratory ground carob powder. [ABSTRACT FROM AUTHOR]

In the present study, three varieties (Wild, Fleshy and Sisam) of carob (Ceratonia siliqua L.) pods were analyzed for their bioactive phytochemical content and antioxidant activities (AA) at three ripening stages. The results showed that the samples have the highest total phenolic (TPC), total flavonoid (TFC) and ascorbic acid content (AAC) in the unripe stage. The antioxidant activity examined using free radical scavenging effect against 2-2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing power (FRP) and ferrous iron chelating (FIC) assays decreased significantly throughout the ripening. Extremely significant correlations (p < 0.001) were found between phytochemical compound contents (TPC, TFC and AAC) and assessed antioxidant activities, except between AAC and FIC where just a very significant correlation (p < 0.01) was recorded. Our data revealed that extracts of unripe C. siliqua L. are an excellent source of natural antioxidants that might be more widely used in cosmetic, pharmaceutical and food industries. [ABSTRACT FROM AUTHOR]

Highlights: [•] The antioxidant properties of the carob flours offer the potential of a new food ingredient. [•] The GERM and RCSF flours reached the highest insoluble fibre, lignan, total phenols and FRAP values. [•] Different carob flours showed a different distribution of lignans. [•] The extracts rich in lignans exhibited appreciable antioxidant properties. [ABSTRACT FROM AUTHOR]

Abstract: A new approach to the extraction of bioactive phenolic compounds from carob kibbles has been proposed. Carob pulp kibbles, a by-product of the carob bean gum production, were subject to supercritical fluid extraction (SFE) and to ultrasound assisted (UAE) and conventional solid–liquid extractions with two different solvent systems (100% H2O and 70% acetone), in order to obtain phenolic rich extracts with biological activities. These extracts were characterized for total phenolics content, antioxidant activity and their phenolic profile was qualitatively evaluated by HPLC-DAD. Chromatographic profile of SFE extract showed a diversity of phenolic compounds while ultrasound and conventional extracts contained mainly gallic acid. The highest phenolics concentration and antioxidant capacity was also found in the SFE extract. Preliminary screening of the extracts antiproliferative activity on rat N1E-115 neuroblastoma cells, and on human HeLa cervical and MCF-7 breast cancer cell lines revealed that carob SFE extract exhibited a much higher antiproliferative effect in the studied tumor cells, indicating its greater potential as a source of natural antitumor compounds. Supercritical fluid extraction revealed to be a more selective and efficient method of extraction. Thus, the potential association of two environmentally clean processes (UAE and SFE) for obtaining polyphenols from carob kibbles will enable bioactive compounds within an integrated and sustainable recovery process. Also, the solid residue after extractions could be used as dietary fiber. [Copyright &y& Elsevier]

Abstract: Carob (Ceratonia siliqua L.) kibbles, a by-product of the carob bean gum production, were extracted by decoction and evaluated for its phenolic profile and potential use as an added-value antioxidant-rich product. The effect of decoction time (8–20min) and temperature (80–100°C) on the polyphenols content and overall antioxidant capacity expressed as percentage inhibition of the DPPH and ABTS free radicals, was performed using a Doehlert experimental design to assess the antioxidants extraction efficiency. It was observed that temperature had the most significant effect. The best conditions for total polyphenols and tannins extraction were 98.5°C and 17min, where ca. 39.5mg GAE/g kibbles and 25.8mg GAE/g kibbles on a dry basis were obtained, respectively. Under these conditions, inhibition of DPPH and ABTS radicals were 85% and 90%, respectively, showing the promising use of this biomass as an antioxidant source, which could be used, for example, in functional beverages. [Copyright &y& Elsevier]

Carob syrup is a traditional product native to the Mediterranean region, containing a high concentration of sugar, phenolic compounds and minerals. d-pinitol is a bioactive component extracted from legumes and has some beneficial effects on human metabolism. In this research, the d-pinitol content and sugar profile of 10 different carob syrup samples purchased from Turkish markets were determined. Mean d-pinitol, sucrose, glucose and fructose contents of samples were found to be 84.63 ± 10.73, 385.90 ± 45.07, 152.44 ± 21.72 and 162.03 ± 21.45  g/kg dry weight, respectively. Carob syrup has a considerable amount of d-pinitol compared with the other d-pinitol-including legumes. Consequently, this study showed that carob syrup may be a suitable source of d-pinitol for medical use and d-pinitol may be an indicator for the detection of any adulteration in carob syrup. [ABSTRACT FROM AUTHOR]

Abstract: Carob flour (CF) and washed carob flour (WCF) (without the water soluble dietary fraction) were submitted to an in-vitro digestion method to evaluate the dietary soluble fibre (DF) and soluble sugars content on the digestibility and bioaccessibility of polyphenols. In addition, combinations of the raw materials (CF and WCF) with hazelnut oil (HO) were proposed in order to evaluate the protection of a vegetable oil rich in polyunsaturated fatty acids (PUFA) on the phenolic compounds submitted to in-vitro digestion conditions. The results showed that the soluble dietary fraction enhanced the stability of the phenolic compounds during the duodenal digestion phase. Similarly, the lipid fraction (rich in PUFA) showed a protective effect on the recovery of the phenolic compounds during duodenal digestion. Disruption of the natural matrix under digestion conditions led to the release of DF and PUFA, which could establish interactions with certain polyphenol compounds enhancing their recovery and stability during digestion. [ABSTRACT FROM AUTHOR]

Roasted carob powder was obtained using different time–temperature combinations and some quality characteristics such as total phenolic content (TPC), total antioxidant activity (TAA), browning index (BI) at 420 nm, UV absorbance (UV-A) at 294 nm, and pH has been investigated. Both the roasting temperature and time significantly ( P < 0.01) affected the quality characteristics of the product. However, the roasting time was found to be a critical factor in determining the overall quality of the product. While the TPC, TAA, BI and UV-A values of the samples increased with the increasing roasting temperature and time, the pH of the samples decreased gradually. The quality characteristics of the carob powders changed markedly in between 20 and 60 min of roasting which indicates that the heat-induced reactions accelerate particularly in that period of roasting. The correlations between all these chemical properties of carob powder were found to be significant ( P < 0.0001) during roasting. [ABSTRACT FROM AUTHOR]

Carob pod is the fruit of the carob tree (Ceratonia siliqua L. Fabaceae). The fruit and its products, sold both in large stores and local markets, contribute strongly to the diet of people living in the Mediterranean areas of Europe and Turkey. This study reports the composition of carob pods sampled in West and South Anatolia. Sucrose (437.3 mg/g dry weight), glucose (395.8 mg/g dry weight) and fructose (42.3 mg/g dry weight) were the major sugars identified and quantified in the fruit. Total phenolics (13.51 mg gallic acid equivalents [GAE]/g dry weight), proanthocyanidin (0.36 mg GAE/g dry weight), gallotannins (0.41 catechin equivalents [CE]/g dry weight) and flavanols (3.21 mg CE/g dry weight protein) content of the fruit were also determined. Gallic acid (3.27 mg/g dry weight) was the most abundant phenolic acid present in all three phenolic fractions (free, ester and glycoside) isolated from pods. Aspartic acid (18.25 mg/g dry weight protein) was the predominant amino acid in the pod protein fraction. Eight minerals were quantified in the fruit. Among the analyzed major minerals, K (9.70 mg/g dry weight) was the most abundant element present, and the pods were richer in Ca than in P and Mg. Levels of trace minerals were comparable to other plant species. The data are discussed in terms of the nutritional value of the carob pod. PRACTICAL APPLICATION The use of carob fruit and its food products in Turkey has been increasing in recent years. However, knowledge about the composition of carob fruit pod produced in Turkey as well as in Mediterranean countries is lacking. The present work describes a composition scale and the advantages to food technologists and consumers who use the fruit and its fruit products in their diets. The results of the study can also aid in the assessment of adequate compositional information for further studies. [ABSTRACT FROM AUTHOR]

Six critical stages corresponding to major morphophysiological events in carob fruit ripening were defined, and changes in the primary and secondary metabolome and in vitro antioxidant capacity were examined in two genotypes collected at low (15 m) and high (510 m) altitudes from genetically identified and georeferenced trees. Soluble carbohydrates were analyzed by HPLC-RI, macro-minerals by ion chromatography coupled to conductivity detection and polyphenols by UHPLC-Q-Orbitrap-HRMS. spectroscopy facilitated assays for condensed tannins and in vitro free-radical scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP). The fruit respiration rate and moisture content declined sharply during the transition from the breaker to green pedicel stage. Sugar accumulation spiked at the onset of fruit coloration and culminated at 498.7 ± 8.4 mg g−1 dry weight (dw) in the late ripe stage, while the ratio of reducing sugars to sucrose decreased from 3.45 ± 0.32 to 0.41 ± 0.02. The total phenolic compounds and condensed tannins declined with ripening, particularly during the transition from the breaker to green pedicel stage. Eighteen polyphenols were identified and quantitated, with catechins and hydrolyzable tannins being dominant until the onset of fruit coloration. The transition to the green pedicel stage signaled a precipitous decline (90.9%) in catechins, hydrolyzable tannins (60.2%) and flavonol glycosides (52.1%) concomitant to the rise in gallic acid, which was putatively fueled by the enzymatic hydrolysis of gallotannins in immature fruit. Catechins, hydrolyzable tannins and flavone glycosides were more abundant at higher altitudes and gallic acid at lower altitudes. An antioxidant capacity was also favored by higher elevations and declined with ripening, particularly after the breaker stage. Correlations with FRAP and DPPH assays were significant for the total phenolic content, condensed tannins, catechins and hydrolyzable tannins. The highest correlation factors were obtained for epigallocatechin-gallate (r = 0.920 and r = 0.900; p < 0.01). Although the sharp drop in hydrolyzable and nonhydrolyzable tannins and catechins compromised the in vitro antioxidant capacity at physiological maturity, it also reduced the astringency and configured a palatable organoleptic fruit profile. These changes unraveled significant episodes in the ripening-related secondary metabolism of the carob fruit. They further highlighted the value of immature carob as a potent source of gallotannins, with putative in vivo anti-inflammatory action, and of catechins beneficial in preventing and protecting against diseases caused by oxidative stress. [ABSTRACT FROM AUTHOR]

Aqueous extraction of carob kibbles is the fundamental step in the production of carob juice and carob molasses. Improving the theoretical yield in sugars during organic solvent-free aqueous extraction is of prime interest to the food industry. Collateral extraction of phenolics, however, must be monitored as it influences the sensory and functional profile of carob juice. We presently examined the impact of source material, kibble size, temperature, and duration on the efficiency of extracting sugars and phenolics aqueously by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. Source material was the most influential factor determining the concentration of phenolics extracted by either method. Source material also influenced the relative proportions of sucrose, glucose, and fructose, which may impact the perceived sweetness of the juice. Kibble size (medium size M = 9–13 mm; powder size P = 1–4 mm) was more influential with UAE than HAE for both sugars and phenolics but was rendered less influential with prolonged UAE duration. Increasing HAE temperature (from 25 °C to 75 °C) favored the extraction of phenolics over sugars; however, prolonging extraction at 25 °C improved sugar yield without excessive yield in phenolics. Disproportionate extraction of phenolics over sugars limits the use of heat-assisted extraction to improve sugar yield in carob juice production and may shift the product's sensory profile toward astringency. Prolonged extraction at near ambient temperature can, however, improve sugar yield, keeping collateral extraction of phenolics low. Ultrasound agitation constitutes an effective means of extracting sugars from powder-size kibbles. Industrial application of both methodologies depends on the targeted functional and sensory properties of carob juice. [ABSTRACT FROM AUTHOR]

Forward osmosis (FO) and emulsification with dynamic membranes of tunable pore size (DMTS) were assessed to concentrate and encapsulate polyphenol extracts from carob pulp. In the FO step, a feed solution temperature of 40 °C resulted in the fastest concentration and the highest polyphenol yield. Moreover, FO at 35 °C enabled to concentrate up to about 20 times in 3 h using a pilot scale unit of 0.5 m2 of membrane area. Phenolic compounds were subsequently encapsulated in the inner water phase (W 1) of water-in-oil-in-water (W 1 /O/W 2) emulsions produced with DMTS, which enabled to obtain emulsions with a monomodal droplet size distribution (span<1, d 3,2 ≤20 μm), and polyphenol encapsulation efficiencies ranging between 87.0 ± 0.2% and 77.4 ± 0.4%. To extend the shelf-life of the encapsulated polyphenols, solid microcapsules were produced by spray drying. After rehydrating the solid microcapsules, the structure of the W 1 /O/W 2 emulsion was partially recovered. • Valorization of carob polyphenols using forward osmosis and membrane emulsification. • Higher feed temperature enhanced water flux and polyphenol yield in forward osmosis. • Membrane emulsification used to encapsulate carob polyphenols in W 1 /O/W 2 emulsions. • Trehalose and NaCl are suitable to balance osmotic pressure in W 1 /O/W 2 emulsions. • Spray dried polyphenol microcapsules partially recover W 1 /O/W 2 structure after rehydration. [ABSTRACT FROM AUTHOR]

Pasta is considered as the ideal vehicle for fortification; thus, different formulations of gluten-free pasta have been developed (rice 0–100%, bean 0–100%, and carob fruit 0% or 10%). In this article, the content of individual inositol phosphates, soluble sugars and α-galactosides, protease inhibitors, lectin, phenolic composition, color, and texture were determined in uncooked and cooked pasta. The highest total inositol phosphates and protease inhibitors contents were found in the samples with a higher bean percentage. After cooking, the content of total inositol phosphates ranged from 2.12 to 7.97 mg/g (phytic acid or inositol hexaphosphate (IP6) was the major isoform found); the protease inhibitor activities showed values up to 12.12 trypsin inhibitor (TIU)/mg and 16.62 chymotrypsin inhibitor (CIU)/mg, whereas the competitive enzyme-linked immunosorbent assay (ELISA) showed the elimination of lectins. Considering the different α-galactosides analyzed, their content was reduced up to 70% (p < 0.05) by the cooking process. The total phenols content was reduced around 17–48% after cooking. The cooked samples fortified with 10% carob fruit resulted in darker fettuccine with good firmness and hardness and higher antioxidant activity, sucrose, and total phenols content than the corresponding counterparts without this flour. All of the experimental fettuccine can be considered as functional and healthy pasta mainly due to their bioactive compound content, compared to the commercial rice pasta. [ABSTRACT FROM AUTHOR]

The goal of this study was to explore the potential of carob extracts to act as lipid inhibitors in model food systems. First, the extraction efficacy of fourteen solvents on the phenolic and flavonoid contents as well as on the antioxidant activity was assessed. Results showed that the phenolic composition and antioxidant activity of the extracts were strongly affected by solvents. Subsequently, the antioxidant potential of the most promising extracts (water, methanol, acidic acetone, and acetone–water) against four model food systems were evaluated. The acidic acetone extract had the highest antioxidant activity (70.3 ± 5.3%) in the β-carotene-linoleic acid system, followed by the acetone–water extract (62.1 ± 4.9%). Both extracts significantly prevented the lipid oxidation in sunflower oil and cooked comminuted pork; the inhibition activity at the end of storage period was 36.7–50.5% and 17.4–24.8%, respectively. A reduction of 49.5–54.8% in the formation of dienes in the oil-in-water emulsion was also found. The inhibitory effect of methanolic and aqueous extracts was significantly lower. Qualitative and quantitative variations in extracts are responsible for this antioxidant behavior in food systems. Gallic acid, myrecetin, rutin, and catechin are the main components of the extracts while myricetin and quercetin play an essential role in the antioxidant activity, according to the biochromatograms. [ABSTRACT FROM AUTHOR]

Generally, extruded gluten-free foods are mostly phytochemically deficient. In this study inositol phosphates, α-galactosides, lectins, protease inhibitors, and phenols, their antioxidant activity and sensorial analysis of some rice/bean/whole carob fruit flour blends were determined in unprocessed (controls) and extruded formulations. The fortification of rice-based extrudates with both legumes has a positive influence on both their bioactive compound content and their acceptability by consumers. The extruded formulations contained around twice as much (p < 0.05) total α-galactosides than their unprocessed counterparts. Extrusion significantly reduced the phytic acid content (10%) and significantly increased the less phosphorylated forms (16%–70%). After extrusion, the lectins and protease inhibitors were eliminated. The different phenolic compounds mostly increased (11%–36%), notably in the formulations with carob fruit. The antioxidant activity and the different groups of phenols showed a positive correlation in the extrudates. All the experimental extrudates had higher amounts of bioactive compounds than the commercial extruded rice. Considering the amount of phytochemicals determined in the novel gluten-free extrudates and the scores of sensorial analysis, formulations containing 20%–40% bean and 5% carob fruit could be adequate in promoting health-related functions, helping to increase pulse consumption, and allowing the food industry to satisfy consumers' requirement for functional foods. [ABSTRACT FROM AUTHOR]

Abstract The direct liquefaction of the wastes from carob pod processing industry leaded to a biooil with 88% of conversion, further water extraction afforded two extracts that can be used, e.g., as alternatives to the synthetic antioxidants. The hydroxyl number, as well as acid value, were screened for the reaction crude and both extracts. The organic extract, despite its high concentration of phenolic compounds (19.3 g GA eq/mg extrc), proved to be less antioxidant (1.05 μL/mL) than the aqueous congener (total phenolic content, 0.92 GA eq/mg extrc; antioxidant activity, 1.19 μL/mL). Nevertheless, both extracts have proved to be more active than BHT. The composition of the aqueous extract regarding its sugar's content was also studied, revealing the presence of glucose, fructose, and sucrose. The higher heating value, estimated by Dulong's formula, along with the analysis of van Krevelen diagram indicate that the organic extract can be potentially used as a fuel, an additive or as components in fuel blends. Briefly, this work proves that carob waste can be valued as an antioxidant additive, as fuels or even as a sugar platform. [ABSTRACT FROM AUTHOR]