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Titre: | Valorization of carob seeds as a functional food |
Auteur(s): | Lagha-Benamrouche, Samira Boudjema, Khaled Rezgui, Walid Djeziri, Mourad Hezil, Djamila |
Mots-clés: | Antioxidant Carob Fibers Gums Seeds |
Date de publication: | 2023 |
Collection/Numéro: | Carpathian Journal of Food Science and Technology/ Vol. 15, N°1 (2023);pp. 5-14 |
Résumé: | Our study aims to promote carob seeds as a functional food. For this; the
nutritional value, the compounds with beneficial physiological effects and
functional properties (fibers and gums), as well as the antioxidant potential
were determined. Analysis of the chemical composition of carob seeds
reveals their high protein, ash and fat content. However, the total sugars
content was estimated to be moderate. The quantification of the compounds
with a beneficial physiological effect shows that the seeds are rich in crude
dietary fibers (8.39%). Regarding the gums, the yields are evaluated at
39.44% for the crude gums and at 4.026% for the purified gums. The
phytochemical assays reveal a richness of the seeds in total polyphenols, in
total flavonoids with a moderate content of flavonols and hydrolyzable
tannins. The antioxidant potential was studied using two methods: reduction
of the free radical 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and the iron
reduction method. According to the results, the carob seeds have a discreet
antioxidant potential compared to the standards tested (gallic acid and
quercetin). |
URI/URL: | http://dlibrary.univ-boumerdes.dz:8080/handle/123456789/11222 |
Collection(s) : | Publications Internationales
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