Evaluation of chemical composition, antioxidant potential and functional properties of carob (
Antioxidant activity
Ceratonia siliqua L.
Chemical composition
Seeds
Journal
Journal of food science and technology
ISSN: 0022-1155
Titre abrégé: J Food Sci Technol
Pays: India
ID NLM: 0056471
Informations de publication
Date de publication:
Jul 2020
Jul 2020
Historique:
revised:
10
12
2019
accepted:
22
01
2020
entrez:
19
6
2020
pubmed:
19
6
2020
medline:
19
6
2020
Statut:
ppublish
Résumé
The interest in carob pod as an ingredient of functional foods is constantly increasing due to its beneficial health effect and functional properties. The aim of this study was to evaluate the chemical composition and antioxidant potential of carob seeds, as well as the functional properties of its isolated galactomannan fraction. The lipid, protein, carbohydrate and phenolic composition were analysed. The obtained results demonstrated that the main detected fatty acids were oleic (45.0%), linoleic (32.4%), and palmitic (16.6%) acid. The primary tocopherol in the tested tocopherol fraction was
Identifiants
pubmed: 32549590
doi: 10.1007/s13197-020-04274-z
pii: 4274
pmc: PMC7270304
doi:
Types de publication
Journal Article
Langues
eng
Pagination
2404-2413Informations de copyright
© Association of Food Scientists & Technologists (India) 2020.
Déclaration de conflit d'intérêts
Conflict of interestThe authors declare that they have no conflict of interest.
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