Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.

Autores
Carbas, B.; Salinas, María Victoria; Serrano, C.; Passarinho, J. A.; Puppo, María Cecilia; Ricardo, C. P.; Brites, C.
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Ceratonia siliqua and some species of Prosopis (Fabaceae family) are commonly known as carob trees. The flours obtained from their pods are used in the food industry, as cocoa substitute in the confectionery and also used in beverages and mixed with products derived from cereals. The aim of this study was to compare and characterize the physical and chemical properties, specially the antioxidant activities, of the two commercial carob flours. Commercial Prosopis spp. (mainly from P. alba) flour exhibited high content of protein, starch and fat, while commercial flour from C. siliqua had a lower content of these compounds, but higher antioxidant activity. By nuclear magnetic resonance (NMR) the aqueous extracts of the two carob flours were analysed and concluded that they had similar content of sucrose, but C. siliqua had more monosaccharides and pinitol. This important cyclitol has beneficial physiological effects, improving the glycaemic level and, thus, having a great potential in the food industry. We conclude that the commercial flour of C. siliqua has a better nutritional potential than that of Prosopis spp., owing to dietary fiber, total phenols, pinitol and antioxidant activity. Our results corroborate the nutritional benefits of the commercial supplements already available for healthy food formulations.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Agrarias y Forestales
Materia
Química
Food quality
Phenolics
Chromatography analysis
Sugars
Antioxidants
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/143319
Acceder
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network_name_str SEDICI (UNLP)
spelling Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.Carbas, B.Salinas, María VictoriaSerrano, C.Passarinho, J. A.Puppo, María CeciliaRicardo, C. P.Brites, C.QuímicaFood qualityPhenolicsChromatography analysisSugarsAntioxidantsCeratonia siliqua and some species of Prosopis (Fabaceae family) are commonly known as carob trees. The flours obtained from their pods are used in the food industry, as cocoa substitute in the confectionery and also used in beverages and mixed with products derived from cereals. The aim of this study was to compare and characterize the physical and chemical properties, specially the antioxidant activities, of the two commercial carob flours. Commercial Prosopis spp. (mainly from P. alba) flour exhibited high content of protein, starch and fat, while commercial flour from C. siliqua had a lower content of these compounds, but higher antioxidant activity. By nuclear magnetic resonance (NMR) the aqueous extracts of the two carob flours were analysed and concluded that they had similar content of sucrose, but C. siliqua had more monosaccharides and pinitol. This important cyclitol has beneficial physiological effects, improving the glycaemic level and, thus, having a great potential in the food industry. We conclude that the commercial flour of C. siliqua has a better nutritional potential than that of Prosopis spp., owing to dietary fiber, total phenols, pinitol and antioxidant activity. Our results corroborate the nutritional benefits of the commercial supplements already available for healthy food formulations.Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ciencias Agrarias y Forestales2019info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf305-311http://sedici.unlp.edu.ar/handle/10915/143319enginfo:eu-repo/semantics/altIdentifier/issn/2193-4126info:eu-repo/semantics/altIdentifier/issn/2193-4134info:eu-repo/semantics/altIdentifier/doi/10.1007/s11694-018-9945-7info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:24:04Zoai:sedici.unlp.edu.ar:10915/143319Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:24:04.459SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.
title Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.
spellingShingle Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.
Carbas, B.
Química
Food quality
Phenolics
Chromatography analysis
Sugars
Antioxidants
title_short Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.
title_full Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.
title_fullStr Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.
title_full_unstemmed Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.
title_sort Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.
dc.creator.none.fl_str_mv Carbas, B.
Salinas, María Victoria
Serrano, C.
Passarinho, J. A.
Puppo, María Cecilia
Ricardo, C. P.
Brites, C.
author Carbas, B.
author_facet Carbas, B.
Salinas, María Victoria
Serrano, C.
Passarinho, J. A.
Puppo, María Cecilia
Ricardo, C. P.
Brites, C.
author_role author
author2 Salinas, María Victoria
Serrano, C.
Passarinho, J. A.
Puppo, María Cecilia
Ricardo, C. P.
Brites, C.
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Química
Food quality
Phenolics
Chromatography analysis
Sugars
Antioxidants
topic Química
Food quality
Phenolics
Chromatography analysis
Sugars
Antioxidants
dc.description.none.fl_txt_mv Ceratonia siliqua and some species of Prosopis (Fabaceae family) are commonly known as carob trees. The flours obtained from their pods are used in the food industry, as cocoa substitute in the confectionery and also used in beverages and mixed with products derived from cereals. The aim of this study was to compare and characterize the physical and chemical properties, specially the antioxidant activities, of the two commercial carob flours. Commercial Prosopis spp. (mainly from P. alba) flour exhibited high content of protein, starch and fat, while commercial flour from C. siliqua had a lower content of these compounds, but higher antioxidant activity. By nuclear magnetic resonance (NMR) the aqueous extracts of the two carob flours were analysed and concluded that they had similar content of sucrose, but C. siliqua had more monosaccharides and pinitol. This important cyclitol has beneficial physiological effects, improving the glycaemic level and, thus, having a great potential in the food industry. We conclude that the commercial flour of C. siliqua has a better nutritional potential than that of Prosopis spp., owing to dietary fiber, total phenols, pinitol and antioxidant activity. Our results corroborate the nutritional benefits of the commercial supplements already available for healthy food formulations.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Agrarias y Forestales
description Ceratonia siliqua and some species of Prosopis (Fabaceae family) are commonly known as carob trees. The flours obtained from their pods are used in the food industry, as cocoa substitute in the confectionery and also used in beverages and mixed with products derived from cereals. The aim of this study was to compare and characterize the physical and chemical properties, specially the antioxidant activities, of the two commercial carob flours. Commercial Prosopis spp. (mainly from P. alba) flour exhibited high content of protein, starch and fat, while commercial flour from C. siliqua had a lower content of these compounds, but higher antioxidant activity. By nuclear magnetic resonance (NMR) the aqueous extracts of the two carob flours were analysed and concluded that they had similar content of sucrose, but C. siliqua had more monosaccharides and pinitol. This important cyclitol has beneficial physiological effects, improving the glycaemic level and, thus, having a great potential in the food industry. We conclude that the commercial flour of C. siliqua has a better nutritional potential than that of Prosopis spp., owing to dietary fiber, total phenols, pinitol and antioxidant activity. Our results corroborate the nutritional benefits of the commercial supplements already available for healthy food formulations.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/143319
url http://sedici.unlp.edu.ar/handle/10915/143319
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2193-4126
info:eu-repo/semantics/altIdentifier/issn/2193-4134
info:eu-repo/semantics/altIdentifier/doi/10.1007/s11694-018-9945-7
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
305-311
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
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instname_str Universidad Nacional de La Plata
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institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.22299

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