Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
In recent years, carob and its derived products have gained wide attention due to their health-promoting effects, which are mainly attributed to their phenolic compounds. Carob samples (carob pulps, powders, and syrups) were analyzed to investigate their phenolic profile using high-performance liquid chromatography (HPLC), with gallic acid and rutin being the most abundant compounds. Moreover, the antioxidant capacity and total phenolic content of the samples were estimated through DPPH (IC 98.83-488.47 mg extract/mL), FRAP (48.58-144.32 μmol TE/g product), and Folin-Ciocalteu (7.20-23.18 mg GAE/g product) spectrophotometric assays. The effect of thermal treatment and geographical origin of carobs and carob-derived products on their phenolic composition was assessed. Both factors significantly affect the concentrations of secondary metabolites and, therefore, samples' antioxidant activity (-value < 10). The obtained results (antioxidant activity and phenolic profile) were evaluated via chemometrics, through a preliminary principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA). The OPLS-DA model performed satisfactorily, differentiating all samples according to their matrix. Our results indicate that polyphenols and antioxidant capacity can be chemical markers for the classification of carob and its derived products.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10005499 | PMC |
| http://dx.doi.org/10.3390/molecules28052269 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Polyphenols in Pancreatic Cancer Management: Exploring the Roles and Mechanisms of Resveratrol and Epigallocatechin.
Oncol Res
September 2025
Department of Biochemistry and Molecular Medicine, Faculty of Medicine, Autonomous University of Nuevo León (UANL), Monterrey, 64460, Mexico.
Emerging evidence highlights the potential of bioactive compounds, particularly polyphenols, as adjunctive therapeutic agents in the treatment of pancreatic cancer (PC), one of the most aggressive malignancies. This review focuses on epigallocatechin gallate (EGCG) and resveratrol due to their extensively documented anticancer activity, favorable safety profiles, and their unique ability to modulate multiple signaling pathways relevant to pancreatic tumorigenesis. Among polyphenols, these two have shown superior anti-cancer activity, epigenetic regulatory effects, and synergy with standard chemotherapies in preclinical pancreatic cancer models.
View Article and Find Full Text PDFInsights into the improvement of bioactive phytochemicals, antioxidant activities and flavor profiles in soy whey fermented by various native lactic acid bacteria.
3 Biotech
October 2025
Key Laboratory of Green Manufacturing and Biosynthesis of Food Bioactive Substances, China General Chamber of Commerce, School of Food and Health, Beijing Technology and Business University, Beijing, 100048 China.
Unlabelled: Soy whey, a tofu production byproduct rich in nutrients, is typically discarded. This study investigated five natural lactic acid bacteria (LAB) strains isolated from spontaneously fermented soy whey (FSW) for their fermentation performance in soy whey medium. The growth characteristics, total phenols and flavonoids compounds, antioxidant activities, and aroma profiles were evaluated.
View Article and Find Full Text PDFPhenolic Compounds Analysis and In Vitro Biological Activities of Aqueous Extract From Leaves of Collected in South Algeria.
Food Sci Nutr
September 2025
Chemistry Laboratory, Kouba Higher Normal School, Algiers Kouba Algeria.
The objective of this investigation was to assess the biological properties of the leaf's aqueous extract of (PaAE), which is used in conventional medicine for therapeutic purposes of gastric ulcers and abdominal diseases. The content of phenolic and flavonoidic compounds was quantitatively estimated using colorimetric methods. The phenolic component profile was also evaluated using LC-MS/MS.
View Article and Find Full Text PDFPhysicochemical properties and sensory acceptability of acai sorbet enriched with waste flour from Amazonian fruits.
J Food Sci Technol
October 2025
Centro de Ciências Químicas, Farmacêuticas e de Alimentos (CCQFA), Universidade Federal de Pelotas (UFPEL), Prédio 31, Sala 103, Capão do Leão, Pelotas, RS 960010-900 Brazil.
Abstract: This study aimed to evaluate the physicochemical properties of fruit waste flour (FWF) composed of pineapple, acerola, and passion fruit (adapted from the Brazilian Amazon) and its impact on the physicochemical and sensory attributes of edible ice cream. FWF was measured for parameters of the proximate composition, total fibers, total phenolic content, and antioxidant capacity. Three formulations of sorbet-type edible ice cream were developed: one addition with FWF (AFWF), one without FWF (WFWF), and a commercial standard (CS) sample; these were characterized based on the proximate composition, total fibers, pH, total acidity, water activity, instrumental color, and sensory acceptance (flavor, texture, and overall appearance).
View Article and Find Full Text PDFMixtures of phenolic extracts of , and fruits and identification of the anthocyanins by HPLC-DAD-ESI/MS.
J Food Sci Technol
October 2025
Department of Food Technology, Universidade Federal de Viçosa, Avenida Peter Henry Rolfs, s/n, Viçosa, MG 36570-000 Brazil.
A blend of phenolic extracts from jabuticaba (), jussara (), and blueberry () has been proposed as a viable approach for incorporating bioactive compounds into food products. In this study, concentrated phenolic extracts from these three fruits were combined to formulate a mixture with a high content of phenolic compounds, total anthocyanins, and antioxidant capacity. The anthocyanins profile of the fruits was analyzed by HPLC/MS.
View Article and Find Full Text PDF