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

CARBAS B.F.; SALINAS M. V.; SERRANO C.; PASSARINHO J.A.; PUPPO M.C. ; RICARDO C.P.; BRITES C.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

SPRINGER

Año: 2019 vol. 13 p. 305 - 311

2193-4126

Ceratonia siliqua and some species of Prosopis (Fabaceae family) are commonly known as carob trees. The flours obtainedfrom their pods are used in the food industry, as cocoa substitute in the confectionery and also used in beverages and mixedwith 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 thesecompounds, but higher antioxidant activity. By nuclear magnetic resonance (NMR) the aqueous extracts of the two carobflours were analysed and concluded that they had similar content of sucrose, but C. siliqua had more monosaccharides andpinitol. This important cyclitol has beneficial physiological effects, improving the glycaemic level and, thus, having a greatpotential in the food industry. We conclude that the commercial flour of C. siliqua has a better nutritional potential than thatof Prosopis spp., owing to dietary fiber, total phenols, pinitol and antioxidant activity. Our results corroborate the nutritionalbenefits of the commercial supplements already available for healthy food formulations.