Functional profile of carob (Ceratonia siliqua L.) beans and pod pulp originated from the Republic of Moldova

Tatiana Capcanari, Aurica Chirsanova, Oxana Radu, Eugenia Covaliov, Violina Popovici and Rodica Siminiuc
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Aurica Chirsanova: Department Food and Nutrition, Faculty Food Technology, Technical University of Moldova, Chisinau, Republic of Moldova
Oxana Radu: Department Food and Nutrition, Faculty Food Technology, Technical University of Moldova, Chisinau, Republic of Moldova
Eugenia Covaliov: Department Food and Nutrition, Faculty Food Technology, Technical University of Moldova, Chisinau, Republic of Moldova
Violina Popovici: Department Food and Nutrition, Faculty Food Technology, Technical University of Moldova, Chisinau, Republic of Moldova
Rodica Siminiuc: Department Food and Nutrition, Faculty Food Technology, Technical University of Moldova, Chisinau, Republic of Moldova

Czech Journal of Food Sciences, 2022, vol. 40, issue 6, 465-473

Abstract: This study provides the first insight into the biologically active potential (total phenolic compounds, flavonoids, tannins and antioxidant activity) of Moldavian сarob beans and pod pulp in comparison with carob grown in Algeria, Spain, and Italy. The results showed that the samples of Moldavian carob contain significant amounts (P ≤ 0.05) of biologically active compounds, the content of some of these compounds is far exceeding that of сarob from the above-mentioned regions. Thus, the total content of phenolic compounds in Moldavian carob samples is 1.4 times higher, of flavonoids 1.9 times higher compared to the imported ones. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) antioxidant activity of Moldavian carob samples proved to be about 10-12% higher than the antioxidant activity of samples from other regions. It has been proved that Moldavian carob pod pulp and beans have a high biologically active potential making them possible ingredients for functional food products.

Keywords: antioxidant activity; biologically active compounds; flavonoids; phenols; tannins (search for similar items in EconPapers)
Date: 2022
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:40:y:2022:i:6:id:139-2022-cjfs

DOI: 10.17221/139/2022-CJFS

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