Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , |
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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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) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
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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1799132875987091456 |