Articles
Evaluation of functional properties of carob seed germ and peel as a strategy for their revalorization
Article number
1442_49
Pages
369 – 374
Language
English
Abstract
Carob is a fruit that has been used as animal feed and traditional medicine.
Nowadays, carob is primarily used to extract locust bean gum, which is utilized as a food additive in the food industry (E-410). However, the locust bean gum processing generates a high amount of by-products that need to be characterized.
Thus, this work intends to investigate the antioxidant and antimicrobial properties in both the carob seed germ and peel using two different solvent combinations (i.e., aqueous or hydroalcoholic). To determine antioxidant capacity, DPPH and ORAC methods were carried out and correlated with the content of total polyphenols.
On the other hand, to determinate the antimicrobial properties, Listeria innocua and Escherichia coli were used.
This initial characterization with aqueous solvent provides valuable information about the high antioxidant content of these by-products, with 1.8/6.0 and 6.0/16.0 g Trolox equivalents 100 g‑1 fw for carob germ and peel, respectively.
These high antioxidant properties are due to the high polyphenol content with 1.6 and 3.3 g gallic acid equivalents 100 g‑1 fw.
The same extraction with hydroalcoholic solvent increased more than 2-fold these values.
In addition, the study of antimicrobial activity revealed Listeria innocua to be the most sensitive bacteria.
This study highlights the possibility of utilizing carob by-products as a valuable source of ingredients for developing new functional food products.
The high polyphenol content and exceptional antioxidant capacity of carob by-products can be a strong point make them an attractive option for the valorization of these by-products.
Nowadays, carob is primarily used to extract locust bean gum, which is utilized as a food additive in the food industry (E-410). However, the locust bean gum processing generates a high amount of by-products that need to be characterized.
Thus, this work intends to investigate the antioxidant and antimicrobial properties in both the carob seed germ and peel using two different solvent combinations (i.e., aqueous or hydroalcoholic). To determine antioxidant capacity, DPPH and ORAC methods were carried out and correlated with the content of total polyphenols.
On the other hand, to determinate the antimicrobial properties, Listeria innocua and Escherichia coli were used.
This initial characterization with aqueous solvent provides valuable information about the high antioxidant content of these by-products, with 1.8/6.0 and 6.0/16.0 g Trolox equivalents 100 g‑1 fw for carob germ and peel, respectively.
These high antioxidant properties are due to the high polyphenol content with 1.6 and 3.3 g gallic acid equivalents 100 g‑1 fw.
The same extraction with hydroalcoholic solvent increased more than 2-fold these values.
In addition, the study of antimicrobial activity revealed Listeria innocua to be the most sensitive bacteria.
This study highlights the possibility of utilizing carob by-products as a valuable source of ingredients for developing new functional food products.
The high polyphenol content and exceptional antioxidant capacity of carob by-products can be a strong point make them an attractive option for the valorization of these by-products.
Authors
H. Gómez-Llorente, N. Castillejo, I. Fernández-Segovia, J.M. Barat, E. Pérez-Esteve
Keywords
ORAC, DPPH, Folin-Ciocalteu, antioxidant, antimicrobial
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