Effect of roasting process on phenolic, antioxidant and browning properties of carob powder

Chemical and nutritional characterization of raw and thermal-treated flours of Mesquite (Prosopis laevigata) pods and their residual brans

“…Total phenolic compounds content showed high linear correlation (r = 0.76) with absorbance at 290 nm (Table 4), suggesting the reduction of FolinCiocalteu reagent by MRP generated during thermal treatment. Folin-Ciocalteu assay is not specific for phenolic compounds and other compounds like MRP can also reduce the Folin-Ciocalteu reagent, a phenomena previously described in carob pods flours thermal-treated (Sahin et al, 2009). Major increases in UV absorbance were found in thermaltreated flours with high levels of monosaccharides (Table 2), a substrate for Maillard reaction.…”

“…Medias con la misma letra en la misma línea, indica que no existe diferencia significativa entre muestras (p < 0.05). of foods produces low-molecular-weight heterocycles, resulting in a maximum of UV absorbance around 280-294 nm (Sahin, Topuz, & Pischetsrieder, 2009;Yu et al, 2012). MRPs are complex mixture of intermediate compounds (such as aldehydes, reductones, and heterocyclic compounds) and final compounds (such as melanoidin), which, respectively, contribute to the flavor and color of foods (MondacaNavarro et al, 2017;Vhangani & Van-Wyk, 2016;Yu et al, 2012).…”

“…In some cases MRP may generate negative effects on human health, resulting in anti-nutritional properties, such as the loss of essential amino acids and formation of mutagenic compounds (Mondaca-Navarro et al, 2017). In recent years, research on MRP has focused on their relationship with bioactive properties of foods, such as antioxidant, chelating, antimicrobial, anti-inflammatory, prebiotic and antihypertensive activities (Mondaca-Navarro et al, 2017;Sahin et al, 2009;Yu et al, 2012). In many instances, MRP exhibited higher radical scavenging and reducing power than BHA (Vhangani & Van-Wyk, 2016).…”

“…In many instances, MRP exhibited higher radical scavenging and reducing power than BHA (Vhangani & Van-Wyk, 2016). The MRP detected by UV spectroscopy has important free-radical scavenging capacity, which correlates with the reduction of Folin-Ciocalteu reagent in the quantification of total phenolic compounds (Sahin et al, 2009). MRP with antioxidant activity could be obtained from the reaction between amino acids and reducing sugars (hexoses or pentoses) (Yu et al, 2012).…”

“…Free-radical scavenging capacity (DPPH) showed high linear correlation (r = 0.93) with absorbance at 290 nm (Table 4), suggesting the participation of MRP generated during thermal treatment on free-radical scavenging capacity. MRPs have been described as compounds with radical scavenging capacity and its production during thermal treatment can increase the radical scavenging capacity in flours of carob pods (Sahin et al, 2009) and synthetic media (Mondaca-Navarro et al, 2017;Vhangani & Van-Wyk, 2016;Yu et al, 2012). Major food antioxidants are phenolic compounds, but ascorbic acid, MRP and other compounds can reduce DPPH and ABTS radicals (Mondaca-Navarro et al, 2017;Vhangani & Van-Wyk, 2016;Yu et al, 2012).…”