Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity
2021
Authors:
Ben Ayache, SiwarReis, Filipa S.
Inês Dias, Maria
Pereira, Carla
Glamočlija, Jasmina
Soković, Marina
Behija Saafi, Emna
C. F. R. Ferreira, Isabel
Barros, Lillian
Achour, Lotfi
Document Type:
Article (Published version)
,
© 2021 Elsevier Ltd.
Metadata
Show full item recordAbstract:
Nowadays, the use of carob (Ceratonia siliqua L.) is reduced to its seeds. In fact, the food additive E410, locust bean gum, is obtained from its endosperm. However, the available information regarding the bioactive potential of carob seeds is limited and, often, with poorly established terminologies, not allowing the reader to know if the studied samples included seedless or seeded samples. So, the present study intended to carry out a chemical characterization of carob seeds focused on their bioactive compounds and test their bioactive properties. Carob seeds proved to be a source of tocopherols and organic acids, including phenolic compounds. Its antioxidant potential was demonstrated in vitro, as well as its antimicrobial capacity. This work proves that carob seeds have other functions in addition to those associated with E410. Thus, another potential can be given to the locust bean seed, namely the function of food preservative.
Keywords:
Carob seeds; Antioxidant activity; Antimicrobial potential; Cytotoxicity; Phenolic compoundsSource:
Food Chemistry, 2021, 351, 129263-Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200007 (University of Belgrade, Institute for Biological Research 'Siniša Stanković') (RS-MESTD-inst-2020-200007)
- Foundation for Science and Technology (FCT, Portugal)
- Ministério da Ciência, Tecnologia e Ensino Superior
- European Regional Development Fund
DOI: 10.1016/j.foodchem.2021.129263
ISSN: 0308-8146
PubMed: 33631614
WoS: 000632307300002
Scopus: 2-s2.0-85101234246
URI
https://linkinghub.elsevier.com/retrieve/pii/S0308814621002673https://radar.ibiss.bg.ac.rs/handle/123456789/4157