Evolution of phytochemical and antioxidant activity of Tunisian carob (Ceratonia siliqua L.) pods during maturation
, , and | Jul 25, 2019
About this article
Article Category: Research Article
Published Online: Jul 25, 2019
Page range: 135 - 142
DOI: https://doi.org/10.2478/ebtj-2019-0016
Keywords
© 2019 Khadija Ben Othmen, Walid Elfalleh, Belgacem Lachiheb, Mansour Haddad published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Sugars profile of carob pods provenances influenced by ripening process
| Carbohydrates | Stages | SK | KE | MN | TN | ZG | GB |
|---|---|---|---|---|---|---|---|
| Fructose fructose/ (μ g mol DW) | Unripe | 1386.41±4.16Cd | 1355.62±4.16Cc | 1196.67±0.00Ca | 1304.85±6.66Cb | 1463.8±10.81Ce | 1461.3±4.16Ce |
| Mid-ripe | 1340.64±4.16Bf | 1046.88±4.99Ba | 1086.82±0.00Bb | 1126.77±1.66Bc | 1150.07±2.50Bd | 1252.43±7.49Be | |
| Ripe | 1118.45±1.66Ac | 989.46±5.83Aa | 980.3±0.00Aa | 1066.02±2.50Ab | 1090.98±3.33Ac | 1061.03±7.49Ab | |
| Glucose glucose/ (μ g mol DW) | Unripe | 694.88±0.00Cd | 548.42±19.14Cc | 520.95±3.33Cc | 486.00±3.33Cb | 532.61±0.83Cc | 376.15±0.83Ca |
| Mid-ripe | 314.57±0.83Ba | 436.07±0.00Bd | 348.69±2.50Bb | 484.34±7.49Be | 401.12±1.66Bc | 352.85±1.66Bb | |
| Ripe | 297.09±3.33Ab | 307.08±2.50Ab | 309.58±0.83Ab | 270.46±3.33Aa | 366.17±1.66Ac | 281.28±4.16Aa | |
| Sucrose sucrose/ (μ g mol DW) | Unripe | 299.15±1.75Ab | 444.13±4.38Ae | 481.79±1.75Af | 349.08±0.88Ac | 422.66±4.38Ad | 242.65±6.57Aa |
| Mid-ripe | 414.78±5.26Ba | 2064.7±2.19Bd | 2525.91±0.44Bf | 685.46±3.94Bb | 2461.52±3.07Be | 1841.32±0.88Bc | |
| Ripe | 2256.1±1.31Cc | 3097.49±4.82Cf | 2592.04±0.88Cd | 2095.8±3.50Cb | 2881.99±6.57Ce | 2035.79±1.75Ca |
Changes in bioactive compounds content of carob pods provenances during ripening process
| Parameters | Stages | SK | KE | MN | TN | ZG | GB |
|---|---|---|---|---|---|---|---|
| Yield (%) | Unripe | 20.40±0.42Ac | 15.40±0.71Aa | 19.80±0.85Ac | 17.50±0.64Aab | 16.40±0.14Aa | 19.50±0.49Abc |
| Mid-ripe | 35.80±0.99Ba | 52.20±0.57Bc | 52.00±0.28Bc | 37.90±0.21Ab | 57.20±0.42Bd | 50.70±0.35Bc | |
| Ripe | 53.90±0.35Cabc | 63.20±0.71Cd | 54.70±1.91Cb | 50.60±0.57Ba | 56.80±0.14Cc | 52.70±0.35Cab | |
| Total polyphenols(TP) (g GAE/ 100 g DW) | Unripe | 12.91±0.11Ce | 12.11±0.66Cd | 10.96±0.09Cc | 4.57±0.12Ba | 13.46±0.06Ce | 10.14±0.10Cb |
| Mid-ripe | 5.33±0.01Bed | 4.25±0.02Bb | 4.66±0.05Bbc | 3.58±0.08Aa | 5.09±0.11Bcd | 5.67±0.07Be | |
| Ripe | 2.72±0.10Aa | 3.24±0.23Ab | 3.22±0.24Ab | 3.11±0.12Ab | 3.09±0.11Aab | 4.92±007Ac | |
| Total flavonoids(TF) (mg RE/ 100 g DW) | Unripe | 537.78±1.07Cbc | 522.65±5.51Bb | 560.80±2.71Cbc | 275.91±2.54Ca | 528.26±3.52Cbc | 562.91±8.20Bc |
| Mid-ripe | 184.32±0.46Bd | 124.80±0.03Ab | 204.87±1.47Be | 103.01±0.61Ba | 167.97±0.54Bc | 254.37±2.12Af | |
| Ripe | 68.14±0.21Aa | 117.89±3.71Ab | 174.06±1.44Ac | 62.75±0.16Aa | 121.36±0.49Ab | 220.93±0.45Ad | |
| Condensed tannins(CT) (g CE/100 g DW) | Unripe | 5.96±0.06Cd | 4.75±0.05Cc | 1.18±0.03Ba | 1.27±0.04Ba | 6.67±0.05Ce | 3.31±0.02Cb |
| Mid-ripe | 1.52±0.01Be | 0.84±0.01Bb | 0.45±0.01Aa | 0.49±0.01Aa | 1.13±0.01Bc | 1.32±0.01Bd | |
| Ripe | 0.30±0.00Aa | 0.33±0.00Aab | 0.38±0.00Ab | 0.38±0.00Ab | 0.58±0.01Ac | 0.58±0.01Ac |
Variation of moisture (%) and ash (%) content of carob pods provenances during ripening process
| Water content (%) | Ash (%) | |||||
|---|---|---|---|---|---|---|
| code | Unripe | Mid-ripe | Ripe | Unripe | Mid-ripe | Ripe |
| SK | 63.31±1.11Ca | 51.47±2.17Ba | 9.03±2.13Aa | 4.27±0.26Bcb | 3.96±0.03Bc | 3.22±0.09Ab |
| KE | 76.65±1.13Ce | 62.01±2.19Bc | 13.73±3.22Ac | 3.30±0.14Ba | 3.22±0.04Bb | 2.72±0.05Aa |
| MN | 70.16±3.15Cc | 60.20±3.21Bbc | 11.54±2.45Ab | 3.81±0.17Bb | 2.64±0.06Aa | 2.70±0.06Aa |
| TN | 76.56±1.09Ce | 62.93±1.75Bc | 14.27±2.17Ac | 4.97±0.05Cde | 4.75±0.06Bd | 3.45±0.06Ab |
| ZG | 72.79±1.05Cd | 58.34±3.17Bbc | 11.30±2.45Ab | 4.49±0.25Bcd | 3.01±0.04Ab | 2.51±0.31Aa |
| GB | 68.67±2.10Cb | 56.14±1.5Bab | 9.38±1.10Aa | 5.16±0.11Be | 4.71±0.22Ad | 4.58±0.15Ac |
Geographic data of carob tree provenances
| Code | Origin | Longitude | Latitude | Bioclimatic zone |
|---|---|---|---|---|
| SK | Skhira | 34°18’32.82”N | 10°02’57.63”E | Arid with soft winter |
| KE | Ksour Essef | 35°25’03.26”N | 10°59’51.57”E | Semi-arid with soft winter |
| MN | Monastir | 35°39’55.61”N | 10°51’33.33”E | Semi-arid with soft winter |
| TN | Tunis | 36°50’11.93”N | 10°11’41.34”E | Semi-arid with soft winter |
| ZG | Zaghouan | 36°24’32.83”N | 10°08’32.83”E | Arid with soft winter |
| GB | Gabes | 33°52’49.29”N | 10°05’26.80”E | Arid with soft winter |
Changes in minerals compounds content of carob provenances during ripening process
| Mineral compound | Stage | SK | KE | MN | TN | ZG | GB |
|---|---|---|---|---|---|---|---|
| Fe (μ mol/g DW) | Unripe | 0,40±0,00Cc | 0,21±0,00Bb | 0,37±0,00Cc | 0,25±0,00Bb | 0,17±0,00Ca | 0,91±0,00Cd |
| Mid-ripe | 0,15±0,00Bb | 0,14±0,00Ab | 0,21±0,00Bc | 0,15±0,00Ab | 0,09±0,00Ba | 0,18±0,00Bc | |
| Ripe | 0,14±0,00Ac | 0,14±0,00Ac | 0,18±0,00Ad | 0,15±0,00Ac | 0,06±0,00Aa | 0,095±0,00Ab | |
| Na (μ mol/g DW) | Unripe | 4,56±0,05Ca | 7,27±0,02Cd | 5,44±0,00Cb | 4,55±0,03Ca | 6,24±0,03Cc | 7,18±0,03Bd |
| Mid-ripe | 4,01±0,04Bb | 6,67±0,03Bd | 5,00±0,87Bc | 3,56±0,04Ba | 5,29±0,08Bc | 7,26±0,01Ae | |
| Ripe | 3,72±0,00Ab | 6,04±0,87Ad | 3,96±0,89Ab | 1,94±0,03Aa | 4,86±0,09Ac | 7,59±0,19Ae | |
| Zn (μ mol/g DW) | Unripe | 0,032±0,06Aa | 0,05±0,00Aa | 0,028±0,00Aa | 0,06±0,00Aa | 0,05±0,00Aa | 0,04±0,00Aa |
| Mid-ripe | 0,04±0,09Aa | 0,05±0,00Aa | 0,014±0,00Aa | 0,04±0,00Aa | 0,05±0,00Aa | 0,04±0,00Aa | |
| Ripe | 0,05±0,00Aa | 0,05±0,00Aa | 0,01±0,00Aa | 0,03±0,00Aa | 0,01±0,00Aa | 0,02±0,00Aa | |
| K (μ mol/g DW) | Unripe | 132,35±0,36Cd | 94,38±0,09Cb | 80,47±0,62Ca | 174,25±15,5Ce | 114,6±0,21Cc | 164,14±0,5Ce |
| Mid-ripe | 114,72±2,26Bd | 83,27±0,66Bc | 53,79±0,06Ba | 120,93±6,20Be | 68,64±0,39Bb | 162,88±0,38Bf | |
| Ripe | 68,15±0,45Ac | 46,19±0,92Aa | 44,46±0,83Aa | 99,25±7,39Ad | 58,87±0,43Ab | 157,93±0,37Ae | |
| Mg (μ mol/g DW) | Unripe | 6,17±1,43Aa | 6,54±0,94Aa | 3,65±1,23Aa | 7,91±0,4Aa | 7,06±1,07Aa | 4,89±0,92Aa |
| Mid-ripe | 6,07±1,25Aa | 6,44±1,23Aa | 1,81±0,37Aa | 4,94±0,03Aa | 6,31±1,22Aa | 4,86±0,57Aa | |
| Ripe | 4,39±0,84Aa | 6,25±0,97Aa | 1,38±0,19Aa | 4,15±0,4Aa | 1,25±0,72Aa | 2,8±0,09Aa |
Changes in antiradical activity of carob pods provenances during ripening process
| Antiradical activity | stages | SK | KE | MN | TN | ZG | GB |
|---|---|---|---|---|---|---|---|
| DPPH (g TE/ 100 g DW) | Unripe | 30.39±0.45Cd | 29.57±0.39Cc | 26.18±0.78Cb | 20.98±0.15Ca | 32.78±0.78Ce | 25.74±0.18Cb |
| Mid-ripe | 14.29±0.59Bd | 12.67±0.48Bb | 13.56±0.66Bc | 9.36±0.64Ba | 14.98±0.16Bd | 16.93±0.24Be | |
| Ripe | 5.59±0.38Ab | 9.46±0.41Ac | 10.29±0.26Ad | 4.56±0.45Aa | 9.76±0.47Ac | 11.47±0.48Ae |