Chemical, Functional and Sensory Properties of Carob Juice

Journal of Food Quality

Volumn 36, Issue 4, 2013, Pages 238-244

  Rababah, Taha M ^a   Al u'datt, Muhammad ^a   Ereifej, Khalil ^a   Almajwal, Ali ^b   Al Mahasneh, Majdi ^b   Brewer, Susan ^c   Alsheyab, Fawzi ^a   Yang, Wade ^d  

^a JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^d UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACID EQUIVALENTS; CAROB PODS; CONSUMER EVALUATION; GRAPE JUICE; OVERALL QUALITY; PHYTOCHEMICAL; PHYTOCHEMICALS; SENSORY PROPERTIES;

FRUIT JUICES;

CERATONIA SILIQUA; VITACEAE;

EID: 84881310164     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12033     Document Type: Article

References (31)

1. AOAC. 1984. Official Methods of Analysis, 11th Ed., Association of Official Analytical Chemists, Washington, DC.
2. Avallone, R., Plessi, M., Baraldi, M. and Monzani, A. 1997. Determination of chemical composition of carob (Ceratonia siliqua): Protein, fat, carbohydrates, and tannins. J. Food Compost. Anal. 10, 166-172.
3. Ayaz, F.A., Torun, H., Ayaz, S., Correia, P.J., Alaiz, M., Sanz, C., Gruz, J. and Strnad, M. 2007. Determination of chemical composition of Anatolian carob pod (Ceratonia siliqua L.): Sugars, amino and organic acids, minerals and phenolic compounds. J. Food Qual. 30, 1040-1055.
4. Brand, E. 1984. Carob. Nutr. Food Sci. 91(6), 22-24.
5. Brand-Williams, W., Cuvelier, M.E. and Berset, C. 1995. Use of a free radical method to evaluate antioxidant activity. Food Sci. Technol. 28, 25-30.
6. Dakia, P.A., Wathelet, B. and Paquot, M. 2007. Isolation and chemical evaluation of carob (Ceratonia siliqua L.) seed germ. Food Chem. 102, 1368-1374.
7. Gruendel, S., Garcia, A.L., Otto, B., Mueller, C., Steiniger, J., Weickert, M.O., Speth, M., Katz, N. and Koebnick, C. 2006. Carob pulp preparation rich in insoluble dietary fiber and polyphenols enhances lipid oxidation and lowers postprandial acylated ghrelin in humans. J. Nutr. 136, 1533-1538.
8. Karaca, O.B., Saydam, I.B. and Güven, M. 2011. Physicochemical, mineral and sensory properties of set-type yoghurts produced by addition of grape, mulberry and carob molasses (Pekmez) at different ratios. Int. J. Dairy Technol. 65, 111-117.
9. Kumazawa, S., Taniguchi, M., Susuki, Y., Shimura, M., Kwon, M.-S. and Nakayama, T. 2002. Antioxidant activity of polyphenols in carob pods. J. Agric. Food Chem. 50, 373-377.
10. Lin, S.Y., Liu, H.Y., Lu, Y.L. and Hou, W.C. 2005. Antioxidant activities of mucilages from different Taiwanese yam cultivars. Bot. Bull. Acad. Sin. 46, 183-188.
11. Loeb, H., Vandenplas, Y., Wursch, P. and Guesry, P. 1989. Tannin-rich carob pod for the treatment of acute-onset diarrhea. J. Pediatr. Gastroenterol. Nutr. 8, 480-485.
12. Makris, D.P. and Kefalas, P. 2004. Carob pods (Ceratonia siliqua L.) as a source of polyphenolic antioxidants. Food Technol. Biotechnol. 42, 105-108.
13. Matthaus, B. 2002. Antioxidant activity of extracts obtained from residues of different oilseeds. J. Agric. Food Chem. 50, 3444-3452.
14. Mazaheri, D., Shojaosadati, S.A., Mousavi, S.M., Hejazi, P. and Saharkhiz, S. 2012. Bioethanol production from carob pods by solid-state fermentation with Zymomonas mobilis. Appl. Energy 99, 372-378.
15. Meilgaard, M., Civille, G.V. and Carr, B.T. 1999. Sensory Evaluation Techniques, 3rd Ed., CRC Press, New York, NY.
16. Nyerges, C. 1978. The chocolate that is good for you. Org. Garden. 12, 122-126.
17. Obeidata, B.S., Alrababah, M.A., Abdullah, A.Y., Alhamad, M.N., Gharaibeh, M.A., Rababah, T.M. and Abu Ishmais, M.A. 2011. Growth performance and carcass characteristics of Awassi lambs fed diets containing carob pods (Ceratonia siliqua L.). Small Rumin. Res. 96, 149-154.
18. Owen, R.W., Haubne, R., Hull, W.E., Erben, G., Spiegelhalder, B., Bartsch, H. and Haber, B. 2003. Isolation and structure elucidation of the major individual polyphenols in carob fiber. Food Chem. Toxicol. 41, 1727-1738.
19. Papagiannopoulos, M., Wollseifen, H.R., Mellenthin, A., Haber, B. and Galensa, R. 2004. Identification and quantification of polyphenols in carob fruits (Ceratonia siliqua L.) and derived products by HPLC-UV-ESI/MS. J. Agric. Food Chem. 52, 3784-3791.
20. Porter, L.J., Hrstich, L.N. and Chan, B.C. 1986. The conversion of procyanidins and prodelphinidins to cyanidin and delphinidin. Phytochemistry 25, 223-230.
21. Rababah, T.M., Hettiarachchy, N.S. and Horax, R. 2004. Total phenolics and antioxidant activity activity of fenugreek, green tea, black tea, grape seed, vinegar, rosemary, gotu kola, and ginkgo extracts, vitamin E, and tert-butylhydroquinone. J. Agric. Food Chem. 52, 5183-5186.
22. Rababah, T.M., Al-u'datt, M., Almajwal, A., Brewer, S., Feng, H., Al-Mahasneh, M., Ereifej, K. and Yang, W. 2012. Evaluation of the nutraceutical, physiochemical and sensory properties of raisin jam. J. Food Sci. 77, C609-C613.
23. Rakib, E., Chicha, H., Abouricha, S., Alaoui, M., Bouli, A., Hansali, M. and Owen, R.W. 2010. Determination of phenolic composition of carob pods grown in different regions of Morocco. J. Nat. Prod. 3, 134-140.
24. Salem, E.M. and Fahad, A.O. 2012. Substituting of cacao by carob pod powder in milk chocolate manufacturing. Aust. J. Basic Appl. Sci. 6, 572-578.
25. SAS. 2002. User's Guide. Release 8.2 Edition. SAS Institute Inc. Cary, NC.
26. Shahidi, F. and Marian, N. 2003. Phenolics in Food and Nutraceuticals, pp. 144-150, CRC Press LLC, Boca Raton, FL.
27. Simsek, A. 2000. Research on the composition of different fruit concentrate. Master's Thesis, Ankara University Graduate School of Natural and Applied Sciences, Ankara, Turkey.
28. Singleton, V.L. and Rossi, J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16, 144-158.
29. Tous, J., Batlle, I. and Romero, A. 1995. Prospeccio' n de variedades de algarrobo en Andalucia. Información Técnica Económica Agraria 3, 164-174.
30. Yousif, A.K. and Alghzawi, H.M. 2000. Processing and characterization of carob powder. Food Chem. 69, 283-287.
31. Zhishen, J., Mengcheng, T. and Jianming, W. 1999. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem. 64, 555-559.