Potencial nutricio y capacidad antioxidante de harinas de Ceratonia siliquia cultivada en Coahuila
DOI:
https://doi.org/10.29105/idcyta.v8i1.40Keywords:
Carob, pods, seeds, protein, fiber, calciumAbstract
Carob or garrofa (Ceratonia siliqua), is a leguminous tree (Fabaceae) native to the Mediterranean region whose pod has great potential for the development of functional foods. In America, carob crops of this plant are scarce. In order to know the nutritional value and antioxidant capacity of C. siliqua cultivated in Coahuila, flours were prepared from the whole pod (HE) and from the pod pulp (HP), performing proximal analysis, content of Ca, K and Mg, content of phenols, antioxidant activity, color, Fourier transform infrared spectroscopy (FTIR-ATR) and microbiological analysis. Both flours presented high fiber content ( 29.12 g/100g), with important contributions of Ca and K. The protein content was 5.67±0.72 and 3.84±1.2 for HE and HP, respectively, with slight evidence of this difference in the FTIR-ATR spectra. The color of both flours was brown (L* 58). Its phenolic content was relatively high ( 15mg/g of flour) inhibiting 50% of the DPPH+ radical. The microbiological quality of both flours was excellent after eight months of storage. This results confirm the potential of these carob flours as an ingredient for functional foods.
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Copyright (c) 2023 L. Carrillo-Vargas, V. Caraveo Enríquez, Z. Galván Calamaco, G Vargas González, A. Ramírez Moreno, A.M. Guzmán Partida, G. Ramos Clamont Montfort
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