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Gunel Z, Parlak A, Adsoy M, Topuz A. Physicochemical Properties and Storage Stability of Turkish Coffee Fortified with Apricot Kernel Powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zehra Gunel
- Konya Food and Agriculture University Faculty of Engineering and Architecture Department of Food Engineering Konya Turkey
- Akdeniz University Faculty of Engineering Department of Food Engineering Antalya Turkey
| | - Aysegul Parlak
- Akdeniz University Faculty of Engineering Department of Food Engineering Antalya Turkey
| | - Mehmet Adsoy
- Akdeniz University Faculty of Engineering Department of Food Engineering Antalya Turkey
| | - Ayhan Topuz
- Akdeniz University Faculty of Engineering Department of Food Engineering Antalya Turkey
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Grigoriou AM, Pinakoulaki E. Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy. Antioxidants (Basel) 2021; 10:2025. [PMID: 34943128 PMCID: PMC8698282 DOI: 10.3390/antiox10122025] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/13/2021] [Accepted: 12/16/2021] [Indexed: 11/30/2022] Open
Abstract
Recent studies have highlighted the potential of utilizing carob kibbles as a bioactive-rich food ingredient associated with substantial health benefits. Roasting is a key process in enhancing the sensory characteristics of carob kibbles, also affecting the bioactive polyphenols and leading to the formation of Maillard reaction products (MRPs), including the polymeric melanoidins that are associated with a high antioxidant potential but remain unexplored in carob. In this work, we employed for the first time attenuated total reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy to probe the dynamic chemical and structural changes upon the roasting of carob kibbles, along with the investigation of the in vitro antioxidant activity through the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the determination of the total polyphenolic, proanthocyanidin, gallic acid and cinnamic acid contents. Roasting significantly enhanced the in vitro antioxidant activity of the polyphenolic carob extracts, with different rates at distinct roasting temperatures. The ATR-FTIR analysis enabled the identification of the changes in the structural features of polyphenolic compounds that were related to the improved antioxidant activity upon roasting. Furthermore, the detection of characteristic signatures for the polymeric melanoidins in the infrared (IR) fingerprint region provided the first evidence for the formation and structural properties of these complex, diverse compounds in roasted carob kibbles.
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Carob Pulp: A Nutritional and Functional By-Product Worldwide Spread in the Formulation of Different Food Products and Beverages. A Review. Processes (Basel) 2021. [DOI: 10.3390/pr9071146] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
Carob (Ceratonia siliqua L.) pod is a characteristic fruit from the Mediterranean regions. It is composed by seeds, the valuable part due to the extraction of locust bean gum, and the pulp, considered a by-product of the fruit processing industry. Carob pulp is a mixture of macro- and micronutrients, such as carbohydrates, vitamins and minerals, and secondary metabolites with functional properties. In the last few years, numerous studies on the chemical and biological characteristics of the pulp have been performed to encourage its commercial use. Its potential applications as a nutraceutical ingredient in many recipes for food and beverage elaborations have been extensively evaluated. Another aspect highlighted in this work is the use of alternative processes or conditions to mitigate furanic production, recognized for its toxicity. Furthermore, carob pulp’s similar sensorial, chemical and biological properties to cocoa, the absence of the stimulating alkaloids theobromine and caffeine, as well as its low-fat content, make it a healthier potential substitute for cocoa. This paper reviews the nutritional and functional values of carob pulp-based products in order to provide information on the proclaimed health-promoting properties of this interesting by-product.
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Vargas-Madriz ÁF, Kuri-García A, Vargas-Madriz H, Chávez-Servín JL, Ferriz-Martínez RA, Hernández-Sandoval LG, Guzmán-Maldonado SH. Phenolic profile and antioxidant capacity of Pithecellobium dulce (Roxb) Benth: a review. Journal of Food Science and Technology 2020; 57:4316-4336. [PMID: 33087946 DOI: 10.1007/s13197-020-04453-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/07/2020] [Accepted: 04/15/2020] [Indexed: 01/29/2023]
Abstract
Pithecellobium dulce (Roxb) Benth (P. dulce), known as "guamúchil", is a tree native to the American continent. Various parts of the tree are used in traditional medicine, primarily for treating gastrointestinal disorders. The phenolic compounds and antioxidant capacity of this plant are largely responsible for the beneficial health effects attributed to it. A number of authors have studied the antioxidant capacity and phenolic compounds of the aril, seed, leaf and root of P. dulce using various methodologies, which can differ considerably in variables such as environmental factors, type of drying, temperature, the way the sample is stored, and the use of different solvents in the various extraction methods. Even methods of quantification by HPLC vary tremendously. This paper summarizes the existing research carried out to date on determining the phenolic profile and antioxidant capacity of P. dulce.
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Affiliation(s)
- Ángel Félix Vargas-Madriz
- Laboratory of Cellular and Molecular Biology, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Aarón Kuri-García
- Laboratory of Cellular and Molecular Biology, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Haidel Vargas-Madriz
- Department of Agricultural Production, University Center of the South Coast, UDG, Av. Independencia Nacional, No 151, CP 48900 Autlán, JAL Mexico
| | - Jorge Luis Chávez-Servín
- Laboratory of Cellular and Molecular Biology, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Roberto Augusto Ferriz-Martínez
- Laboratory of Cellular and Molecular Biology, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Luis Gerardo Hernández-Sandoval
- Botanical Laboratory, School of Natural Science, Autonomous University of Queretaro, Av. de las Ciencias S/N, Juriquilla, CP 76230 Querétaro, QRO Mexico
| | - Salvador Horacio Guzmán-Maldonado
- Food Laboratory, Bajio Experimental Field, Regional Research Center, INIFAP, Km 6. Carr., Celaya - San Miguel Allende AP 112, CP 38110 Celaya, GTO Mexico
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Kayacan S, Karasu S, Akman PK, Goktas H, Doymaz I, Sagdic O. Effect of different drying methods on total bioactive compounds, phenolic profile, in vitro bioaccessibility of phenolic and HMF formation of persimmon. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108830] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Gunel Z, Torun M, Sahin‐Nadeem H. Sugar,
d
‐pinitol, volatile composition, and antioxidant activity of carob powder roasted by microwave, hot air, and combined microwave/hot air. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14371] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zehra Gunel
- Faculty of Engineering, Department of Food Engineering Akdeniz University Antalya Turkey
| | - Mehmet Torun
- Faculty of Engineering, Department of Food Engineering Akdeniz University Antalya Turkey
| | - Hilal Sahin‐Nadeem
- Faculty of Engineering, Department of Food Engineering Aydın Adnan Menderes University Aydın Turkey
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