Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/37493 |
Resumo: | Carob is the fruit of an evergreen tree (Ceratonia siliqua L.) cultivated in the Mediterranean area, where Portugal has a high-cultivated extent with relevant production and low prices. Carob is well known for its valuable locust bean gum. However, carob pods contain various relevant nutrients, including proteins, carbohydrates and fiber, and phytochemicals such as polyphenols, which position carob flour with great potential to be used as a functional ingredient. This study aimed to evaluate the impact of different roasting processes of carob flour (with and without seeds) on its nutritional composition and antioxidant activity. Seed presence led to a higher content of macronutrients in carob flour. The roasting processing affected the total content of polyphenols (TPC), determined by Folin-Ciocalteau, since the content at 150 ºC was twice of that obtained at 80 ºC, probably due to the formation of certain Maillard reaction products (MRPs), or certain phenolics that may degrade during roasting. The antioxidant activity is correlated with TPC, increasing when the flour was roasting at 150ºC. Regarding the total fiber content, a significant increase was observed in samples processed at 150 ºC. These findings confirm the importance of understanding the impact of processing on the nutritional value and bioactive properties of carob flours, to use them efficiently as a functional food ingredient. |
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Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effectsComposição química, capacidade antioxidante e conteúdo polifenólico da farinha de alfarroba (Ceratonia siliqua L.) em relação à presença de semente e efeito de torrefaçãoCarob pulpSeedsBioactive compoundsAntioxidant activityPolpa de alfarrobaSementesCompostos bioativosAtividade antioxidanteCarob is the fruit of an evergreen tree (Ceratonia siliqua L.) cultivated in the Mediterranean area, where Portugal has a high-cultivated extent with relevant production and low prices. Carob is well known for its valuable locust bean gum. However, carob pods contain various relevant nutrients, including proteins, carbohydrates and fiber, and phytochemicals such as polyphenols, which position carob flour with great potential to be used as a functional ingredient. This study aimed to evaluate the impact of different roasting processes of carob flour (with and without seeds) on its nutritional composition and antioxidant activity. Seed presence led to a higher content of macronutrients in carob flour. The roasting processing affected the total content of polyphenols (TPC), determined by Folin-Ciocalteau, since the content at 150 ºC was twice of that obtained at 80 ºC, probably due to the formation of certain Maillard reaction products (MRPs), or certain phenolics that may degrade during roasting. The antioxidant activity is correlated with TPC, increasing when the flour was roasting at 150ºC. Regarding the total fiber content, a significant increase was observed in samples processed at 150 ºC. These findings confirm the importance of understanding the impact of processing on the nutritional value and bioactive properties of carob flours, to use them efficiently as a functional food ingredient.Alfarroba é um fruto de árvore perene (Ceratonia siliqua L.) cultivada na área mediterrânea, na qual Portugal compreende alta extensão de cultivo com produção relevante e baixo custo. Alfarroba é usualmente conhecida pela goma de alfarroba, contudo as vagens de alfarroba contêm variados nutrientes relevantes, incluindo proteínas, hidratos de carbono e fibra, e fitoquímicos tais como polifenóis, conferindo à farinha de alfarroba potencial para ser usada como ingrediente funcional. Este estudo focou-se na avaliação do impacto de diferentes processos de torrefação da farinha de alfarroba (com e sem semente) na sua composição nutricional e capacidade antioxidante. A presença de semente levou a alto conteúdo de macronutrientes na farinha de alfarroba. O processo de torrefação afetou o conteúdo total de polifenóis (CTP), determinado por FolinCiocalteau, uma vez que para 150 ºC o conteúdo obtido foi o dobro daquele obtido para 80 ºC, possivelmente devido à formação de certos produtos de reações Maillard (PRMs) ou certos fenóis que possam degradar durante a torrefação. A atividade antioxidante correlaciona-se com o CTP, aumento na farinha de alfarroba processada a 150 ºC. Relativamente ao conteúdo de fibras totais, observou-se um aumento significativo nas amostras processadas a 150 ºC. Os resultados obtidos comprovam a importância em analisar o impacto do processamento ao nível do valor nutricional e das propriedades bioativas da farinha de alfarroba, de forma a ser usada eficientemente como ingrediente funcional em alimentos.Veritati - Repositório Institucional da Universidade Católica PortuguesaBrassesco, MaríaVilas-Boas, Ana M.Brandão, TeresaSilva, CristinaPintado, Manuela2022-05-10T11:38:48Z20212021-01-01T00:00:00Zconference objectinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/10400.14/37493enginfo: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:RCAAP2024-09-06T12:37:16Zoai:repositorio.ucp.pt:10400.14/37493Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-09-06T12:37:16Repositório 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 |
Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects Composição química, capacidade antioxidante e conteúdo polifenólico da farinha de alfarroba (Ceratonia siliqua L.) em relação à presença de semente e efeito de torrefação |
title |
Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects |
spellingShingle |
Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects Brassesco, María Carob pulp Seeds Bioactive compounds Antioxidant activity Polpa de alfarroba Sementes Compostos bioativos Atividade antioxidante |
title_short |
Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects |
title_full |
Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects |
title_fullStr |
Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects |
title_full_unstemmed |
Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects |
title_sort |
Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects |
author |
Brassesco, María |
author_facet |
Brassesco, María Vilas-Boas, Ana M. Brandão, Teresa Silva, Cristina Pintado, Manuela |
author_role |
author |
author2 |
Vilas-Boas, Ana M. Brandão, Teresa Silva, Cristina Pintado, Manuela |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Brassesco, María Vilas-Boas, Ana M. Brandão, Teresa Silva, Cristina Pintado, Manuela |
dc.subject.por.fl_str_mv |
Carob pulp Seeds Bioactive compounds Antioxidant activity Polpa de alfarroba Sementes Compostos bioativos Atividade antioxidante |
topic |
Carob pulp Seeds Bioactive compounds Antioxidant activity Polpa de alfarroba Sementes Compostos bioativos Atividade antioxidante |
description |
Carob is the fruit of an evergreen tree (Ceratonia siliqua L.) cultivated in the Mediterranean area, where Portugal has a high-cultivated extent with relevant production and low prices. Carob is well known for its valuable locust bean gum. However, carob pods contain various relevant nutrients, including proteins, carbohydrates and fiber, and phytochemicals such as polyphenols, which position carob flour with great potential to be used as a functional ingredient. This study aimed to evaluate the impact of different roasting processes of carob flour (with and without seeds) on its nutritional composition and antioxidant activity. Seed presence led to a higher content of macronutrients in carob flour. The roasting processing affected the total content of polyphenols (TPC), determined by Folin-Ciocalteau, since the content at 150 ºC was twice of that obtained at 80 ºC, probably due to the formation of certain Maillard reaction products (MRPs), or certain phenolics that may degrade during roasting. The antioxidant activity is correlated with TPC, increasing when the flour was roasting at 150ºC. Regarding the total fiber content, a significant increase was observed in samples processed at 150 ºC. These findings confirm the importance of understanding the impact of processing on the nutritional value and bioactive properties of carob flours, to use them efficiently as a functional food ingredient. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2021-01-01T00:00:00Z 2022-05-10T11:38:48Z |
dc.type.driver.fl_str_mv |
conference object |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/37493 |
url |
http://hdl.handle.net/10400.14/37493 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
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.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 |
instname_str |
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 |
repository.mail.fl_str_mv |
mluisa.alvim@gmail.com |
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1817547046527172608 |