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Dahmani W, Elaouni N, Abousalim A, Akissi ZLE, Legssyer A, Ziyyat A, Sahpaz S. Exploring Carob ( Ceratonia siliqua L.): A Comprehensive Assessment of Its Characteristics, Ethnomedicinal Uses, Phytochemical Aspects, and Pharmacological Activities. PLANTS (BASEL, SWITZERLAND) 2023; 12:3303. [PMID: 37765467 PMCID: PMC10537686 DOI: 10.3390/plants12183303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 09/06/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023]
Abstract
The carob tree (Ceratonia siliqua L.) is currently considered one of the most valuable fruit and forest trees in various fields and sectors of activity. It is a versatile plant, belonging to the Fabaceae family. It is widely used in traditional medicine to treat many diseases such as diabetes, hypertension, and gastrointestinal disorders, given that all its parts (leaves, flowers, pods, seeds, wood, bark, and roots) are useful and hold value in many areas. Its importance has increased significantly in recent years. Originating from the Middle East, it is recognized for its ecological and industrial significance. Previous studies conducted on Ceratonia siliqua L. have revealed the presence of several compounds, including polyphenols, flavonoids, carbohydrates, minerals, and proteins. The carob tree demonstrates antihypertensive, antidepressant, anti-obesity, and antihyperglycemic activities. This plant is known for its medicinal and therapeutic virtues. Moreover, it is particularly interesting to consider the pharmacological activities of the major phytochemical compounds present in the different extracts of this plant, such as phenolic acids, for example, coumaric and gallic acids, as well as flavonoids such as kaempferol and quercetin. Therefore, this review aims to analyze some aspects of this plant, especially the taxonomy, cytogeography, traditional uses, phytochemical constituents, and pharmacological activities of Ceratonia siliqua L., in addition to its biological properties.
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Affiliation(s)
- Widad Dahmani
- Laboratory of Bioresources, Biotechnologies, Ethnopharmacology and Health, Department of Biology, Faculty of Sciences, University Mohammed First, Oujda 60000, Morocco; (W.D.); (N.E.); (A.L.); (A.Z.)
| | - Nabia Elaouni
- Laboratory of Bioresources, Biotechnologies, Ethnopharmacology and Health, Department of Biology, Faculty of Sciences, University Mohammed First, Oujda 60000, Morocco; (W.D.); (N.E.); (A.L.); (A.Z.)
| | - Abdelhadi Abousalim
- Plant Tissue Culture Laboratory, Horticultural and Local Products Unit, Plant Production, Protection and Biotechnology Department, Hassan II Institute of Agronomy and Veterinary Medicine, 6202 Rabat-Instituts, Rabat 10112, Morocco;
| | - Zachée Louis Evariste Akissi
- Joint Research Unit 1158 BioEcoAgro INRAE, University of Lille, University of Liège, UPJV, JUNIA, University of Artois, ULCO, 5900 Lille, France;
| | - Abdelkhaleq Legssyer
- Laboratory of Bioresources, Biotechnologies, Ethnopharmacology and Health, Department of Biology, Faculty of Sciences, University Mohammed First, Oujda 60000, Morocco; (W.D.); (N.E.); (A.L.); (A.Z.)
| | - Abderrahim Ziyyat
- Laboratory of Bioresources, Biotechnologies, Ethnopharmacology and Health, Department of Biology, Faculty of Sciences, University Mohammed First, Oujda 60000, Morocco; (W.D.); (N.E.); (A.L.); (A.Z.)
| | - Sevser Sahpaz
- Joint Research Unit 1158 BioEcoAgro INRAE, University of Lille, University of Liège, UPJV, JUNIA, University of Artois, ULCO, 5900 Lille, France;
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Sholpan A, Lamas A, Cepeda A, Franco CM. Raw poultry meatballs with soya flour: Shelf life and nutritional value. FOODS AND RAW MATERIALS 2019. [DOI: 10.21603/2308-4057-2019-2-396-402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Poultry meat is a valuable source of protein for human consumption. It plays an important role in countries with poor ungulate meat production, including the Republic of Kazakhstan. The intake of fibre by the Kazakh population also remains low, while the intake of saturated fatty acids is excessive. Therefore, it is recommended to combine meat with plant products, e.g. soya flour. In the present research, we developed and evaluated a new meatball product containing different amounts of soya flour. The meatballs proved to be a semi-finished high-protein product. They also demonstrated a good fatty acid and mineral profile. The product with 30% of soya flour showed the best results: 27% of protein, low content of saturated fatty acid, and shelf life of 48 h. To extend the shelf life of the meatballs under refrigerator conditions, new disinfection methods should be developed.
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