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

Abstract

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.

The Aqueous Extract from Ceratonia siliqua Leaves Protects against 6-Hydroxydopamine in Zebrafish: Understanding the Underlying Mechanism

“…No aglycons were identified in our sample. Goulas and Georgiou [68] demonstrated by HPLC analysis the presence of seven well-known phenolic antioxidants (gallic acid, syringic acid, catechin, epicatechin, quercetin, rutin, and myricetin) in the chemical composition of the carob extract. Among them, gallic acid was the main phenolic compound contained in the water extract.…”

“…Our findings suggested that CsAE displayed anxiolytic and cognitive-enhancing effects, which could be attributed to the presence of the bioactive compounds shown in Table 1. Recent studies have identified many physiological effects of C. siliqua fruit and its by-products due to the existence of bioactive compounds that may be important to the promotion of human health and chronic disease prevention [68,90]. It has been demonstrated that C. siliqua is a source of bioactive ingredients with antioxidant, anti-hypertensive, and anti-inflammatory potential [91].…”

Biological Activities of Aqueous Extracts from Carob Plant (Ceratonia siliqua L.) by Antioxidant, Analgesic and Proapoptotic Properties Evaluation

“…The values ranged between 16.4 and 34.2 mg GE/g DW, 2.1 and 13.4 mg RE/g DW and 1.8 and 23.7 mg CE/g DW, respectively [ 9 ]. According to other works, carob pods show variations, according to the used solvent system, ranging from 7.1 to 382.0 mg EGA of phenolic content and 98.7 mg EC of flavonoids [ 37 ]. Decoctions of pulps and germ (part of seeds) contain 8.2 and 6.1 mg GAE/g DW of phenolic compounds [ 38 ].…”

Effects of elevated sodium chloride on shelf‐life and antioxidant ability of grape juice sports drink

“…The previous studies show that the phenolic antioxidants, presenting in fruits and vegetables, have a wide range of effects on consumers health (Goulas & Georgiou, 2020; Hayoglu et al., 2009). The results of Pearson correlations of DPPH radical‐scavenging activity with pH, soluble solid, total phenolics, and anthocyanins of Jinya grape juice are shown in Table 1.…”