Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors

Detalhes bibliográficos
Autor(a) principal: Rodríguez-Solana, Raquel
Data de Publicação: 2019
Outros Autores: Salgado, José Manuel, Pérez-Santín, Efrén, Romano, Anabela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/59540
Resumo: 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.
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spelling Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquorsCeratonia siliqua LMacerationRoastingPhenolic compoundsFuranic compoundsAntioxidant capacityScience & TechnologyBACKGROUND 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.This work was supported by the Fundação para a Ciência e a Tecnologia (Grant no. SFRH/BPD/103086/2014)and by the project INTERREG - MD.Net: When Brand Meets People. José Manuel Salgado was supported by grant CEB/N2020 – INV/01/2016 from Project“BIOTECNORTE- Under pinning Biotechnology to foster the north of Portugal bioeconomy” (NORTE-01-0145-FEDER-000004).info:eu-repo/semantics/publishedVersionWiley-BlackwellUniversidade do MinhoRodríguez-Solana, RaquelSalgado, José ManuelPérez-Santín, EfrénRomano, Anabela2019-042019-04-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/59540engRodríguez-Solana, Raquel; Salgado, José Manuel; Pérez-Santín, Efrén; Romano, Anabela, Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors. Journal of the Science of Food and Agriculture, 99(6), 2697-2707, 20191097-00100022-514210.1002/jsfa.943730350333info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:38:38Zoai:repositorium.sdum.uminho.pt:1822/59540Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:35:08.293242Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
title Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
spellingShingle Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
Rodríguez-Solana, Raquel
Ceratonia siliqua L
Maceration
Roasting
Phenolic compounds
Furanic compounds
Antioxidant capacity
Science & Technology
title_short Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
title_full Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
title_fullStr Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
title_full_unstemmed Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
title_sort Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
author Rodríguez-Solana, Raquel
author_facet Rodríguez-Solana, Raquel
Salgado, José Manuel
Pérez-Santín, Efrén
Romano, Anabela
author_role author
author2 Salgado, José Manuel
Pérez-Santín, Efrén
Romano, Anabela
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Rodríguez-Solana, Raquel
Salgado, José Manuel
Pérez-Santín, Efrén
Romano, Anabela
dc.subject.por.fl_str_mv Ceratonia siliqua L
Maceration
Roasting
Phenolic compounds
Furanic compounds
Antioxidant capacity
Science & Technology
topic Ceratonia siliqua L
Maceration
Roasting
Phenolic compounds
Furanic compounds
Antioxidant capacity
Science & Technology
description 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.
publishDate 2019
dc.date.none.fl_str_mv 2019-04
2019-04-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/59540
url http://hdl.handle.net/1822/59540
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Rodríguez-Solana, Raquel; Salgado, José Manuel; Pérez-Santín, Efrén; Romano, Anabela, Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors. Journal of the Science of Food and Agriculture, 99(6), 2697-2707, 2019
1097-0010
0022-5142
10.1002/jsfa.9437
30350333
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley-Blackwell
publisher.none.fl_str_mv Wiley-Blackwell
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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