Publicação
Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects
| Resumo: | Carob is the fruit of an evergreen tree (Ceratonia siliqua L.) cultivated in the Mediterranean area, where Portugal has a high-cultivated extent with relevant production and low prices. Carob is well known for its valuable locust bean gum. However, carob pods contain various relevant nutrients, including proteins, carbohydrates and fiber, and phytochemicals such as polyphenols, which position carob flour with great potential to be used as a functional ingredient. This study aimed to evaluate the impact of different roasting processes of carob flour (with and without seeds) on its nutritional composition and antioxidant activity. Seed presence led to a higher content of macronutrients in carob flour. The roasting processing affected the total content of polyphenols (TPC), determined by Folin-Ciocalteau, since the content at 150 ºC was twice of that obtained at 80 ºC, probably due to the formation of certain Maillard reaction products (MRPs), or certain phenolics that may degrade during roasting. The antioxidant activity is correlated with TPC, increasing when the flour was roasting at 150ºC. Regarding the total fiber content, a significant increase was observed in samples processed at 150 ºC. These findings confirm the importance of understanding the impact of processing on the nutritional value and bioactive properties of carob flours, to use them efficiently as a functional food ingredient. |
|---|---|
| Autores principais: | Brassesco, María |
| Outros Autores: | Vilas-Boas, Ana M.; Brandão, Teresa; Silva, Cristina; Pintado, Manuela |
| Assunto: | Carob pulp Seeds Bioactive compounds Antioxidant activity Polpa de alfarroba Sementes Compostos bioativos Atividade antioxidante |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade Católica Portuguesa |
| Idioma: | inglês |
| Origem: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| _version_ | 1866895615399559168 |
|---|---|
| author | Brassesco, María |
| author2 | Vilas-Boas, Ana M. Brandão, Teresa Silva, Cristina Pintado, Manuela |
| author2_role | author author author author |
| author_facet | Brassesco, María Vilas-Boas, Ana M. Brandão, Teresa Silva, Cristina Pintado, Manuela |
| author_role | author |
| contributor_name_str_mv | Veritati |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Brassesco, María\"},{\"Person.name\":\"Vilas-Boas, Ana M.\"},{\"Person.name\":\"Brandão, Teresa\"},{\"Person.name\":\"Silva, Cristina\"},{\"Person.name\":\"Pintado, Manuela\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Veritati |
| datacite.creators.creator.creatorName.fl_str_mv | Brassesco, María Vilas-Boas, Ana M. Brandão, Teresa Silva, Cristina Pintado, Manuela |
| datacite.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2022-05-10T11:38:48Z |
| datacite.date.embargoed.fl_str_mv | 2022-05-10T11:38:48Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Carob pulp Seeds Bioactive compounds Antioxidant activity Polpa de alfarroba Sementes Compostos bioativos Atividade antioxidante |
| datacite.titles.title.fl_str_mv | Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects Composição química, capacidade antioxidante e conteúdo polifenólico da farinha de alfarroba (Ceratonia siliqua L.) em relação à presença de semente e efeito de torrefação |
| dc.contributor.none.fl_str_mv | Veritati |
| dc.creator.none.fl_str_mv | Brassesco, María Vilas-Boas, Ana M. Brandão, Teresa Silva, Cristina Pintado, Manuela |
| dc.date.Accepted.fl_str_mv | 2021-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2022-05-10T11:38:48Z |
| dc.date.embargoed.fl_str_mv | 2022-05-10T11:38:48Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.14/37493 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Carob pulp Seeds Bioactive compounds Antioxidant activity Polpa de alfarroba Sementes Compostos bioativos Atividade antioxidante |
| dc.title.fl_str_mv | Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects Composição química, capacidade antioxidante e conteúdo polifenólico da farinha de alfarroba (Ceratonia siliqua L.) em relação à presença de semente e efeito de torrefação |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_c94f |
| description | Carob is the fruit of an evergreen tree (Ceratonia siliqua L.) cultivated in the Mediterranean area, where Portugal has a high-cultivated extent with relevant production and low prices. Carob is well known for its valuable locust bean gum. However, carob pods contain various relevant nutrients, including proteins, carbohydrates and fiber, and phytochemicals such as polyphenols, which position carob flour with great potential to be used as a functional ingredient. This study aimed to evaluate the impact of different roasting processes of carob flour (with and without seeds) on its nutritional composition and antioxidant activity. Seed presence led to a higher content of macronutrients in carob flour. The roasting processing affected the total content of polyphenols (TPC), determined by Folin-Ciocalteau, since the content at 150 ºC was twice of that obtained at 80 ºC, probably due to the formation of certain Maillard reaction products (MRPs), or certain phenolics that may degrade during roasting. The antioxidant activity is correlated with TPC, increasing when the flour was roasting at 150ºC. Regarding the total fiber content, a significant increase was observed in samples processed at 150 ºC. These findings confirm the importance of understanding the impact of processing on the nutritional value and bioactive properties of carob flours, to use them efficiently as a functional food ingredient. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| fulltext.url.fl_str_mv | https://repositorio.ucp.pt/bitstreams/e734896a-3c6b-41b2-90b3-ab2b63460002/download |
| id | veritati_95f62737f597a10d2ef5d38094dea1e6 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.14/37493 |
| instacron_str | ucp |
| institution | Universidade Católica Portuguesa |
| instname_str | Universidade Católica Portuguesa |
| language | eng |
| network_acronym_str | veritati |
| network_name_str | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| oai_identifier_str | oai:repositorio.ucp.pt:10400.14/37493 |
| organization_str_mv | urn:organizationAcronym:ucp |
| person_str_mv | Brassesco, María Vilas-Boas, Ana M. Brandão, Teresa Silva, Cristina Pintado, Manuela |
| publishDate | 2021 |
| reponame_str | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| repository_id_str | urn:repositoryAcronym:veritati |
| service_str_mv | urn:repositoryAcronym:veritati |
| spelling | engpt_PTCarob is the fruit of an evergreen tree (Ceratonia siliqua L.) cultivated in the Mediterranean area, where Portugal has a high-cultivated extent with relevant production and low prices. Carob is well known for its valuable locust bean gum. However, carob pods contain various relevant nutrients, including proteins, carbohydrates and fiber, and phytochemicals such as polyphenols, which position carob flour with great potential to be used as a functional ingredient. This study aimed to evaluate the impact of different roasting processes of carob flour (with and without seeds) on its nutritional composition and antioxidant activity. Seed presence led to a higher content of macronutrients in carob flour. The roasting processing affected the total content of polyphenols (TPC), determined by Folin-Ciocalteau, since the content at 150 ºC was twice of that obtained at 80 ºC, probably due to the formation of certain Maillard reaction products (MRPs), or certain phenolics that may degrade during roasting. The antioxidant activity is correlated with TPC, increasing when the flour was roasting at 150ºC. Regarding the total fiber content, a significant increase was observed in samples processed at 150 ºC. These findings confirm the importance of understanding the impact of processing on the nutritional value and bioactive properties of carob flours, to use them efficiently as a functional food ingredient.application/pdfpt_PTChemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effectsAlternativeTitlept_PTComposição química, capacidade antioxidante e conteúdo polifenólico da farinha de alfarroba (Ceratonia siliqua L.) em relação à presença de semente e efeito de torrefaçãoBrassesco, MaríaVilas-Boas, Ana M.Brandão, TeresaSilva, CristinaPintado, ManuelaHostingInstitutionOrganizationalVeritatie-mailmailto:repositorio@ucp.ptrepositorio@ucp.pt2022-05-10T11:38:48Z20212021-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.14/37493http://purl.org/coar/access_right/c_abf2open accessCarob pulpSeedsBioactive compoundsAntioxidant activityPolpa de alfarrobaSementesCompostos bioativosAtividade antioxidante63569 bytesother research producthttp://purl.org/coar/resource_type/c_c94fconference objecthttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ucp.pt/bitstreams/e734896a-3c6b-41b2-90b3-ab2b63460002/downloadCMR|International Conference on Multidisciplinary Research 1/07/21 → 2/07/21Portugal |
| spellingShingle | Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects Brassesco, María Carob pulp Seeds Bioactive compounds Antioxidant activity Polpa de alfarroba Sementes Compostos bioativos Atividade antioxidante |
| status | SINGLETON |
| subject.fl_str_mv | Carob pulp Seeds Bioactive compounds Antioxidant activity Polpa de alfarroba Sementes Compostos bioativos Atividade antioxidante |
| title | Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects |
| title_full | Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects |
| title_fullStr | Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects |
| title_full_unstemmed | Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects |
| title_short | Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects |
| title_sort | Chemical composition, antioxidant capacity and phenolic contents of carob (Ceratonia siliqua L.) flour as related to seed presence and roasting effects |
| topic | Carob pulp Seeds Bioactive compounds Antioxidant activity Polpa de alfarroba Sementes Compostos bioativos Atividade antioxidante |
| topic_facet | Carob pulp Seeds Bioactive compounds Antioxidant activity Polpa de alfarroba Sementes Compostos bioativos Atividade antioxidante |
| url | http://hdl.handle.net/10400.14/37493 |
| visible | 1 |