Nutritional characterisation and bioactive components of commercial carobs flours

Durazzo, Alessandra; Turfani, Valeria; Narducci, Valentina; Azzini, Elena; Maiani, Giuseppe; Carcea, Marina

doi:10.1016/j.foodchem.2013.12.045

Cited by 104 publications

(73 citation statements)

References 23 publications

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“…Ceratonia siliqua L. (carob) is an evergreen tree belonging to the Caesalpinioideae subfamily of Leguminosae family [1][2][3][4][5][6]. The scientific name of carob tree derives from Greek keras, horn and Latin siliqua, indicating the hardness and shape of the pod.…”

Section: Introductionmentioning

confidence: 99%

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Boublenza

Lazouni

Ghaffari

et al. 2017

Journal of Food Quality

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The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliqua L.) obtained at different roasting temperatures. The roasted products became darker and the average moisture content, water activity, oil content, and sweetness values decreased at higher temperatures. Total polyphenol content and antioxidant activity increased with increasing roasted temperature. Oleic acid, linoleic acid, and palmitic acid were the main fatty acids present in carob oil. Results showed that the roasted carob pod powders are sweeter, have more caramel-like taste, and have more cacao-like aroma at lower roasting temperatures but have more astringent taste, coffee-like aroma, and roasted aroma at higher roasting temperatures.

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Section: Introductionmentioning

confidence: 99%

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Boublenza

Lazouni

Ghaffari

et al. 2017

Journal of Food Quality

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“…Analysis of carob flour (Ceratonia siliqua) identified 2.72-2.95 mg secoisolariciresinol/kg dw, 2.54-2.77 mg lariciresinol/kg dw, 2.72-2.95 mg pinoresinol/kg dw, and 4.43-6.38 mg isolariciresinol/kg dw (Durazzo et al, 2014). Note: 1 mg/kg fresh weight 2 secoisolariciresinol reported as sum of anhydrosecoisolariciresinol and secoisolariciresinol (Mazur et al, 1996;Dinelli et al, 2007) 3 recalculated, assuming moisture content of 15% 4 recalculated, assuming moisture content of 12% 5 recalculated, assuming moisture content of 21% 6 recalculated, assuming moisture content of 9% 7 recalculated, assuming moisture content of 14% 8 recalculated, assuming moisture content of 76%.…”

Section: Lignans In Other Foodstuffsmentioning

confidence: 99%

Phytoestrogens in foods on the Nordic market

Forslund¹,

Andersson²

2017

TemaNord

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“…The SDG content found in this research was higher than that found in other food sources, i.e. total lignans in carob seed flour ranged from 1.6 to 17 µg g −1 d.w. (Durazzo et al, 2014), 45.8 µg g −1 d.w. in pomegranate twigs (Fischer et al, 2012), 67 µg g −1 in rye (Smeds, Jauhiainen, Tuomola, & Peltonen-Sainio, 2009), and 7.36 and 3.10 mg g −1 d.w. in white and black sesame seeds, respectively (Kim et al, 2014).…”

Section: Sdg Content In Flaxseed Cultivarsmentioning

confidence: 99%

“…In addition, flaxseed is also known for its high content of lignans, a plant secondary metabolite, particularly secoisolariciresinol diglucoside (SDG), compared to those found in other grains, legumes, fruits, and vegetables (Meagher & Beecher, 2000;Thompson, Boucher, Liu, Cotterchio, & Kreiger, 2006). Carob seed flour has high contents of isolariciresinol and pinoresinol (Durazzo et al, 2014); isolariciresinol is the predominant lignan in pomegranate (Fischer, Jaksch, Carle, & Kammerer, 2012) and mataisolariciresinol is the main lignan in cereals like wheat, rye (Hosseinian & Mazza, 2009), and legumes (Konar, 2013). Also, the vegetables green bean, carrot, cauliflower, white cabbage, iceberg lettuce, and artichoke have important contents of secoisolariciresinol (Konar, Poyrazoğlu, Demir,&Artik, 2012).…”

Section: Introductionmentioning

confidence: 99%

Optimization of secoisolariciresinol diglucoside extraction from flaxseed (Linum usitatissimumL.) and isolation by a simple HPLC-UV method

Fuentealba

Figuerola

Estévez

et al. 2014

CyTA - Journal of Food

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Optimization of secoisolariciresinol diglucoside extraction from flaxseed (Linum usitatissimum L.) and isolation by a simple HPLC-UV method Optimización de la extracción de secoisolariciresinol diglucósido desde linaza (Linum usitatissimum L.) y su purificación a través de un método simple HPLC-UV This research was conducted to develop and optimize a methodology to quantify the content of secoisolariciresinol diglucoside (SDG), the main vegetable lignan present in flaxseed. However, at the time of this work, commercial SDG was not available for standard use. Therefore, an effective method to obtain purified SDG from flaxseed was developed using chromatographic techniques. The SDG obtained was of approximately 97% purity. The methanol extraction time, alkali concentrations, and reaction temperature were optimized through a response surface methodology (RSM), and the optimal conditions established for the extractions were 47°C, 58 mmol L −1 sodium methoxide, and 24 h. This methodology was then applied to study the variation of SDG content in flaxseed from different cultivars. The SDG content in different varieties of flaxseed ranged from 10.8 to 17.9 mg g −1 in defatted flaxseed flour and from 6.0 to 10.9 mg g −1 in whole flaxseed.Keywords: flaxseed; lignan; secoisolariciresinol diglucoside; RSM El objetivo de esta investigación fue desarrollar y optimizar una metodología para cuantificar el contenido de secoisolariciresinol diglucósido (SDG), el cual es el principal lignano vegetal presente en linaza. Sin embargo, al realizar este trabajo no existía SDG comercial para ser utilizado como estándar externo. Por lo tanto, se desarrolló un método efectivo para obtener SDG purificado usando técnicas cromatográficas. El SDG obtenido fue de 97% de pureza. Se optimizó el tiempo de extracción metanólica, concentración de alcali y temperatura de reacción a través de un diseño de superficie respuesta. Las condiciones óptimas establecidas fueron: 47°C, 58 mmol L −1 de metóxido de sodio y 24 h. Esta metodología luego fue aplicada para estudiar la variación del contenido de SDG en linaza de diferentes cultivares. El contenido de SDG en diferentes variedades de linaza se encontró en el rango de 10,8 a 17,9 mg g −1 en harina desgrasada de linaza y de 6,0 a 10,9 mg g −1 en linaza entera.

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Nutritional characterisation and bioactive components of commercial carobs flours

Cited by 104 publications

References 23 publications

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia siliquaL.)

Phytoestrogens in foods on the Nordic market

Optimization of secoisolariciresinol diglucoside extraction from flaxseed (Linum usitatissimumL.) and isolation by a simple HPLC-UV method

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