SDRP Journal of Food Science & Technology

Comparative characterization of green and ripe carob (Ceratonia siliqua L.): physicochemical attributes and phenolic profile

Co-Authors

Yassine Benchikh, Cédric Paris, Céline Charbonnel, Mohamed Ghoul, Latifa Chebil

Citation

LOUAILECHE, Comparative characterization of green and ripe carob (Ceratonia siliqua L.): physicochemical attributes and phenolic profile(2016)SDRP Journal of Food Science & Technology 1(3)

Abstract

In the present study, we investigated the effect of ripening stage on the physicochemical characteristics, phenolic profile, and antioxidant activity of carob (Ceratonia siliqua L.) pulp. Total soluble solids, maturity index, and sugar content of carob pulp increased at the ripe stage, whereas titratable acidity, protein, total phenolic contents, and antioxidant activity decreased. Analysis of phenolic compounds of three carob varieties (Wild, Sisam, and Fleshy) has been carried out by HPLC-DAD-MS. Gallic acid and its derivatives including monogalloylglucoside, digalloylglucoside, trigalloylglucoside, and tetragalloylglucoside were the main identified phenolic compounds in the studied carob varieties. Gallotannin contents were higher in the extract of green carob pulp than in the ripe one.

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