Carob as cocoa substitute: a review on composition, health benefits and food applications

Loullis, Andreas; Pinakoulaki, Eftychia

doi:10.1007/s00217-017-3018-8

Cited by 73 publications

(54 citation statements)

References 164 publications

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“…Thus, many patents have been registered for the manipulation of these components of carob fruit. In contrast, the phenolic fraction of carob fruit is relatively unexploited, although significant amounts of phenolic compounds are found in carob fruit (1.2-7.0%), which is comparable to other well-known Mediterranean plant-based foods [6]. Furthermore, carob fruit contains a variety of bioactive phytochemicals from several classes [7].…”

Section: Introductionmentioning

confidence: 93%

Utilization of Carob Fruit as Sources of Phenolic Compounds with Antioxidant Potential: Extraction Optimization and Application in Food Models

Goulas

Georgiou

2019

Foods

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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.

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Section: Introductionmentioning

confidence: 93%

Utilization of Carob Fruit as Sources of Phenolic Compounds with Antioxidant Potential: Extraction Optimization and Application in Food Models

Goulas

Georgiou

2019

Foods

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“…According to the modern market needs and progressions, the next years, carobs’ importance is expected to enhance globally due to: the cocoa shortage (Loullis & Pinakoulaki, 2018), the trend toward health and nutrient supplements, the need for biological and gluten‐free products, along with the necessity for natural hydrocolloids.…”

Section: Introductionmentioning

confidence: 99%

Nutritional characterization of carobs and traditional carob products

Papaefstathiou

Agapiou

Giannopoulos

et al. 2018

Food Science & Nutrition

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Twenty traditional carob products were measured for their nutritional composition, and their results were compared with the pulp of Cypriot carob cultivars. Moisture, ash, fat, proteins, sugars, dietary fibers, minerals, caffeine‐theobromine, carbohydrates, and energy value were determined. Fluctuations of the nutritional composition values based on the ingredients’ chemical synthesis and product manufacturing process were noted. Only 60% of the products had a label indicating their nutritional value, and the majority of them (75%) were consistent with that of labeling. Chemometric analyses distinguished the carob products according to their type and the discriminator components highlighted their particular nutritional value. Carobs can be characterized as functional foods with low‐fat content, high content in dietary fibers, and high content and/or source of minerals; however, carob products partially satisfied those health and nutritional claims as expected. This pilot research contributes to the nutritional estimation of carob and highlights the traditional carob products.

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“…As a result, classification percentages according to the geographical origin of cocoa beans of 90.63 (LDA), 75 (KNN), 96.88 (BPANN), and 100 (SVM) have been obtained by Teye et al, 2013. Cocoa products and derivative fraud are related to intentional contamination, and to noncompliance to product descriptions and adulterations. The used adulterants are lowcost raw material (Van Ruth, Luning, Silvis, Yang, & Huisman, 2017), such as different flours like carob or chicory, which have been processed to substitute cocoa powder (Loullis & Pinakoulaki, 2018;Salem & Ohaad Fahad, 2012). The NIR technique and the multivariate analysis have been used for the quantitative and qualitative detection of carob flour added to cocoa powder .…”

Section: Authenticity and Adulterationsmentioning

confidence: 99%

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

Quelal-Vásconez

Lerma‐García

Pérez‐Esteve

et al. 2020

Comp Rev Food Sci Food Safe

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Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to guarantee cocoa quality. Recently, however, demand for global cocoa and the requirements of sensory, functional, and safety cocoa attributes have changed. On the one hand, society and health authorities are increasingly demanding new more accurate quality control tests, including not only the analysis of physicochemical and sensory parameters, but also determinations of functional compounds and contaminants (some of which come in trace quantities). On the other hand, increased production forces industries to seek quality control techniques based on fast, nondestructive online methods. Finally, an increase in global cocoa demand and a consequent rise in prices can lead to future cases of fraud. For this reason, new analytes, technologies, and ways to analyze data are being researched, developed, and implemented into research or quality laboratories to control cocoa quality and authenticity. The main advances made in destructive techniques focus on developing new and more sensitive methods such as chromatographic analysis to detect metabolites and contaminants in trace quantities. These methods are used to assess cocoa quality; study new functional properties; control cocoa authenticity; or detect frequent emerging frauds. Regarding nondestructive methods, spectroscopy is the most explored technique, which is conducted within the near infrared range, and also within the medium infrared range to a lesser extent. It is applied mainly in the postharvest stage of cocoa beans to analyze different biochemical parameters or to assess the authenticity of cocoa and its derivatives.

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Carob as cocoa substitute: a review on composition, health benefits and food applications

Cited by 73 publications

References 164 publications

Utilization of Carob Fruit as Sources of Phenolic Compounds with Antioxidant Potential: Extraction Optimization and Application in Food Models

Utilization of Carob Fruit as Sources of Phenolic Compounds with Antioxidant Potential: Extraction Optimization and Application in Food Models

Nutritional characterization of carobs and traditional carob products

Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

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