Accès libre

Evolution of phytochemical and antioxidant activity of Tunisian carob (Ceratonia siliqua L.) pods during maturation

À propos de cet article

Citez

Biner B, Gubbuk H, Karhan M, Aksu M, Pekmezci M. Sugar profiles of the pods of cultivated and wild types of carob bean Ceratonia siliqua L.) in Turkey. Food Chem. 2007;100(4):1453–5.10.1016/j.foodchem.2005.11.037BinerBGubbukHKarhanMAksuMPekmezciMSugar profiles of the pods of cultivated and wild types of carob bean Ceratonia siliqua L.) in TurkeyFood Chem2007100414535Open DOISearch in Google Scholar

Oziyci HR, Tetik N, Turhan I, Yatmaz E, Ucgun K, Akgul H, et al. Mineral composition of pods and seeds of wild and grafted carob Ceratonia siliqua L.) fruits. Sci Hortic (Amsterdam) Elsevier B.V. 2014;167:149–52.10.1016/j.scienta.2014.01.005OziyciHRTetikNTurhanIYatmazEUcgunKAkgulHet alMineral composition of pods and seeds of wild and grafted carob Ceratonia siliqua L.) fruitsSci Hortic (Amsterdam) Elsevier B.V201416714952Open DOISearch in Google Scholar

Rtibi K, Selmi S, Grami D, Amri M, Eto B, El-benna J, et al. Chemical constituents and pharmacological actions of carob pods and leaves Ceratonia siliqua L.) on the gastrointestinal tract: A review. Vol. 93, Biomedicine and Pharmacotherapy. 2017. p. 522–8.RtibiKSelmiSGramiDAmriMEtoBEl-bennaJet alChemical constituents and pharmacological actions of carob pods and leaves Ceratonia siliqua L.) on the gastrointestinal tract: A reviewVol. 93, Biomedicine and Pharmacotherapy2017522810.1016/j.biopha.2017.06.08828686965Search in Google Scholar

Custódio L, Escapa AL, Fernandes E, Fajardo A, Aligué R, Alberício F, et al. Phytochemical Profile, Antioxidant and Cytotoxic Activities of the Carob Tree Ceratonia siliqua L.) Germ Flour Extracts. Plant Foods Hum Nutr. 2011;66(1):78–84.10.1007/s11130-011-0214-8CustódioLEscapaALFernandesEFajardoAAliguéRAlberícioFet alPhytochemical Profile, Antioxidant and Cytotoxic Activities of the Carob Tree Ceratonia siliqua L.) Germ Flour ExtractsPlant Foods Hum Nutr2011661788421399924Open DOISearch in Google Scholar

Ercan Y, Irfan T, Mustafa K. Optimization of ethanol production from carob pod extract using immobilized Saccharomyces cerevisiae cells in a stirred tank bioreactor. Bioresour Technol. Elsevier Ltd. 2013;135:365–71.10.1016/j.biortech.2012.09.006ErcanYIrfanTMustafaKOptimization of ethanol production from carob pod extract using immobilized Saccharomyces cerevisiae cells in a stirred tank bioreactorBioresour Technol. Elsevier Ltd20131353657123010212Open DOISearch in Google Scholar

Hsouna A Ben, Trigui M, Mansour R Ben, Jarraya RM, Damak M, Jaoua S. Chemical composition, cytotoxicity effect and antimicrobial activity of Ceratonia siliqua essential oil with preservative effects against Listeria inoculated in minced beef meat. Int J Food Microbiol. 2011;148(1):66–72.2160130210.1016/j.ijfoodmicro.2011.04.028BenHsouna ATriguiMMansourR BenJarrayaRMDamakMJaouaSChemical composition, cytotoxicity effect and antimicrobial activity of Ceratonia siliqua essential oil with preservative effects against Listeria inoculated in minced beef meatInt J Food Microbiol20111481667221601302Search in Google Scholar

Dhaouadi K, Belkhir M, Akinocho I, Raboudi F, Pamies D, Barrajón E, et al. Sucrose supplementation during traditional carob syrup processing affected its chemical characteristics and biological activities. LWT - Food Sci Technol. 2014;57(1):1–8.10.1016/j.lwt.2014.01.025DhaouadiKBelkhirMAkinochoIRaboudiFPamiesDBarrajónEet alSucrose supplementation during traditional carob syrup processing affected its chemical characteristics and biological activitiesLWT - Food Sci Technol201457118Open DOISearch in Google Scholar

Tetik N, Turhan I, Oziyci HR, Gubbuk H, Karhan M, Ercisli S. Physical and chemical characterization of Ceratonia siliqua L. germplasm in Turkey. Sci Hortic (Amsterdam). 2011;129(4):583–9.10.1016/j.scienta.2011.04.029TetikNTurhanIOziyciHRGubbukHKarhanMErcisliSPhysical and chemical characterization of Ceratonia siliqua Lgermplasm in Turkey. Sci Hortic (Amsterdam)201112945839Open DOISearch in Google Scholar

Dakia PA, Wathelet B, Paquot M. Isolation and chemical evaluation of carob Ceratonia siliqua L.) seed germ. Food Chem. 2007;102(4):1368–74.10.1016/j.foodchem.2006.05.059DakiaPAWatheletBPaquotMIsolation and chemical evaluation of carob Ceratonia siliqua L.) seed germFood Chem20071024136874Open DOISearch in Google Scholar

Almanasrah M, Roseiro LB, Bogel-Lukasik R, Carvalheiro F, Brazinha C, Crespo J, et al. Selective recovery of phenolic compounds and carbohydrates from carob kibbles using water-based extraction. Ind Crops Prod. 2015;70:443–50.10.1016/j.indcrop.2015.02.051AlmanasrahMRoseiroLBBogel-LukasikRCarvalheiroFBrazinhaCCrespoJet alSelective recovery of phenolic compounds and carbohydrates from carob kibbles using water-based extractionInd Crops Prod20157044350Open DOISearch in Google Scholar

Vekiari SA, Georgia, Ozturk M, Görk G. Variation of quality characteristics in Greek and Turkish carob pods during fruit development. In: Procedia - Social and Behavioral Sciences. 2011;19:750–5.10.1016/j.sbspro.2011.05.194VekiariSAGeorgiaOzturkMGörkGVariation of quality characteristics in Greek and Turkish carob pods during fruit developmentProcedia - Social and Behavioral Sciences2011197505Open DOISearch in Google Scholar

Benchikh Y, Louaileche H, George B, Merlin A. Changes in bioactive phytochemical content and in vitro antioxidant activity of carob Ceratonia siliqua L.) as influenced by fruit ripening. Ind Crops Prod. 2014;60:298–303.10.1016/j.indcrop.2014.05.048BenchikhYLouailecheHGeorgeBMerlinAChanges in bioactive phytochemical content and in vitro antioxidant activity of carob Ceratonia siliqua L.) as influenced by fruit ripeningInd Crops Prod201460298303Open DOISearch in Google Scholar

Özcan MM, Arslan D, Gökçalik H. Some compositional properties and mineral contents of carob Ceratonia siliqua fruit, flour and syrup. Int J Food Sci Nutr. 2007;58(8):652–8.1785249010.1080/09637480701395549ÖzcanMMArslanDGökçalikHSome compositional properties and mineral contents of carob Ceratonia siliqua fruit, flour and syrupInt J Food Sci Nutr2007588652817852490Search in Google Scholar

Oziyci HR, Tetik N, Turhan I, Yatmaz E, Ucgun K, Akgul H, et al. Mineral composition of pods and seeds of wild and grafted carob Ceratonia siliqua L.) fruits. Sci Hortic (Amsterdam). 2014;167:149–52.10.1016/j.scienta.2014.01.005OziyciHRTetikNTurhanIYatmazEUcgunKAkgulHet alMineral composition of pods and seeds of wild and grafted carob Ceratonia siliqua L.) fruitsSci Hortic (Amsterdam)201416714952Open DOISearch in Google Scholar

Villanueva MJ, Tenorio MD, Esteban MA, Mendoza MC. Compositional changes during ripening of two cultivars of muskmelon fruits. Food Chem. 2004;87(2):179–85.10.1016/j.foodchem.2003.11.009VillanuevaMJTenorioMDEstebanMAMendozaMCCompositional changes during ripening of two cultivars of muskmelon fruitsFood Chem200487217985Open DOISearch in Google Scholar

Custódio L, Fernandes E, Escapa AL, Fajardo A, Aligué R, Alberício F, et al. Antioxidant and cytotoxic activities of carob tree fruit pulps are strongly influenced by gender and cultivar. J Agric Food Chem. 2011;59(13):7005–12.10.1021/jf200838f21639092CustódioLFernandesEEscapaALFajardoAAliguéRAlberícioFet alAntioxidant and cytotoxic activities of carob tree fruit pulps are strongly influenced by gender and cultivarJ Agric Food Chem2011591370051221639092Open DOISearch in Google Scholar

Sebai H, Souli A, Chehimi L, Rtibi K, Amri M. In vitro and in vivo antioxidant properties of Tunisian carob ( Ceratonia siliqua L.). 2013;7(2):85–90.SebaiHSouliAChehimiLRtibiKAmriMIn vitro and in vivo antioxidant properties of Tunisian carob ( Ceratonia siliqua L.)2013728590Search in Google Scholar

Avallone R, Plessi M, Baraldi M, Monzani A. Determination of chemical composition of carob Ceratonia siliqua Protein, fat, carbohydrates, and tannins. J Food Compos Anal. 1997;10(2):166–72.10.1006/jfca.1997.0528AvalloneRPlessiMBaraldiMMonzaniADetermination of chemical composition of carob Ceratonia siliqua Protein, fat, carbohydrates, and tanninsJ Food Compos Anal199710216672Open DOISearch in Google Scholar

Elfalleh W, Nasri N, Marzougui N, Thabti I, Yahya Y, Lachiheb B, et al. Physico-chemical properties and DPPH-ABTS scavenging activity of some local pomegranate ( Punica granatum ) ecotypes. Int. JJ.Food Sci. Nutri. 2009;60: 197-210.10.1080/09637480903067037ElfallehWNasriNMarzouguiNThabtiIYahyaYLachihebBet alPhysico-chemical properties and DPPH-ABTS scavenging activity of some local pomegranate ( Punica granatum ) ecotypesInt. JJ.Food Sci. Nutri20096019721019629823Open DOISearch in Google Scholar

Chaira N, Mrabet A, Ferchichi ALI. Evaluation of antioxidant activity, phenolics, sugar and mineral contents in date palm fruits. J Food Biochemistry. 2009;33:390–403.10.1111/j.1745-4514.2009.00225.xChairaNMrabetAFerchichiALIEvaluation of antioxidant activity, phenolics, sugar and mineral contents in date palm fruitsJ Food Biochemistry200933390403Open DOISearch in Google Scholar

Assadi I, Elfalleh W, Benabderrahim MA, Hannachi H, Chaalen W, Ferchichi A. Nutritional Quality and Antioxidant Capacity of a Combination of Pomegranate and Date Juices. Int J Fruit Sci. 2018;1–15.AssadiIElfallehWBenabderrahimMAHannachiHChaalenWFerchichiANutritional Quality and Antioxidant Capacity of a Combination of Pomegranate and Date JuicesInt J Fruit Sci201811510.1080/15538362.2018.1512438Search in Google Scholar

Bahorun T, Gressier B, Trotin F, Brunet C, Dine T, Luyckx M, et al. Oxygen species scavenging activity of phenolic extracts from hawthorn fresh plant organs and pharmaceutical preparations. Arzneimittelforschung. 1996;46(11):1086–9.BahorunTGressierBTrotinFBrunetCDineTLuyckxMet alOxygen species scavenging activity of phenolic extracts from hawthorn fresh plant organs and pharmaceutical preparationsArzneimittelforschung1996461110869Search in Google Scholar

Mustapha K, Nacéra M, Souhila M. Etude de l’extraction des composés phénoliques de différentes parties de la fleur d’artichaut Cynarascolymus L.). Nat &Technologie. 2013;B:35–40.MustaphaKNacéraMSouhilaMEtude de l’extraction des composés phénoliques de différentes parties de la fleur d’artichaut Cynarascolymus L.)Nat &Technologie20133540Search in Google Scholar

El Batal H, Hasib A, Ouatmane A, Dehbi F, Jaouad A, Boulli A. Sugar composition and yield of syrup production from the pulp of Moroccan carob pods Ceratonia siliqua L.). Arab J Chem. 2016;9:S955–9.10.1016/j.arabjc.2011.10.012El BatalHHasibAOuatmaneADehbiFJaouadABoulliASugar composition and yield of syrup production from the pulp of Moroccan carob pods Ceratonia siliqua L.)Arab J Chem20169S9559Open DOISearch in Google Scholar

Milanez JT, Neves LC, Colombo RC, Shahab M, Roberto SR. Bioactive compounds and antioxidant activity of buriti fruits, during the postharvest, harvested at different ripening stages. Sci Hortic (Amsterdam). 2018;227:10–21.10.1016/j.scienta.2017.08.045MilanezJTNevesLCColomboRCShahabMRobertoSRBioactive compounds and antioxidant activity of buriti fruits, during the postharvest, harvested at different ripening stagesSci Hortic (Amsterdam)20182271021Open DOISearch in Google Scholar

Ayaz FA, Torun H, Ayaz S, Correia PJ, Alaiz M, Sanz C, et al. Determination of chemical composition of anatolian carob pod Ceratonia siliqua L.): Sugars, amino and organic acids, minerals and phenolic compounds. J Food Qual. 2007;30(6):1040–55.10.1111/j.1745-4557.2007.00176.xAyazFATorunHAyazSCorreiaPJAlaizMSanzCet alDetermination of chemical composition of anatolian carob pod Ceratonia siliqua L.): Sugars, amino and organic acids, minerals and phenolic compoundsJ Food Qual2007306104055Open DOISearch in Google Scholar

Adeyemi, O. S., Oladiji a. T. Compositional changes in banana ( Musa ssp fruits during ripening. African J Biotechnol. 2009;8(5):858–9.AdeyemiO S.Oladijia. TCompositional changes in banana ( Musa ssp fruits during ripeningAfrican J Biotechnol2009858589Search in Google Scholar

Seraglio SKT, Schulz M, Nehring P, Della Betta F, Valese AC, Daguer H, et al. Nutritional and bioactive potential of Myrtaceae fruits during ripening. Food Chem. Elsevier Ltd. 2018;239:649–56.SeraglioSKTSchulzMNehringPDellaBetta FValeseACDaguerHet alNutritional and bioactive potential of Myrtaceae fruits during ripeningFood Chem. Elsevier Ltd20182396495610.1016/j.foodchem.2017.06.118Search in Google Scholar

El Buluk R., Babiker E., El Tinay A. Changes in sugar, ash and minerals in four guava cultivars during ripening. Plant Foods Hum Nutr. 1996;49:147–54.10.1007/BF010919728811728El BulukR.BabikerE.El TinayA.Changes in sugar, ash and minerals in four guava cultivars during ripeningPlant Foods Hum Nutr19964914754Open DOISearch in Google Scholar

Esteban M., Villanueva M., Lissarrague J. Effect of Irrigation on Changes in Berry Composition of Tempranillo During Maturation. Sugars, Organic Acids, and Mineral Elements. 1999;Am. J. Eno:418–34.EstebanM.VillanuevaM.LissarragueJEffect of Irrigation on Changes in Berry Composition of Tempranillo During MaturationSugars, Organic Acids, and Mineral Elements1999Am. J. Eno41834Search in Google Scholar

Kusumiyati YA, EizoTaira, Koji Wada. Alterations in the morphological, sugar composition, and volatile flavor properties of petai Parkia speciosa Hassk.) seed during ripening. Food Res Int. 2018;106:647–53.10.1016/j.foodres.2018.01.04429579971KusumiyatiYAEizoTairaKojiWadaAlterations in the morphological, sugar composition, and volatile flavor properties of petai Parkia speciosa Hassk.) seed during ripeningFood Res Int201810664753Open DOISearch in Google Scholar

Farag MA, El-Kersh DM, Ehrlich A, Shokry M, El-Seedi H, Frolov A, et al. Variation in Ceratonia siliqua pod metabolome in context of its different geographical origin, ripening stage and roasting process. Food Chem. Elsevier Ltd. 2019; 283:675-687.FaragMAEl-KershDMEhrlichAShokryMEl-SeediHFrolovAet alVariation in Ceratonia siliqua pod metabolome in context of its different geographical origin, ripening stage and roasting processFood Chem. Elsevier Ltd201928367568710.1016/j.foodchem.2018.12.118Search in Google Scholar

Wang Y, Wyllie SG, Leach DN. Chemical Changes during the Development and Ripening of the Fruit of Cucumis melo (Cv. Makdimon J Agric Food Chem. 1996;44(1):210–6.10.1021/jf9503568WangYWyllieSGLeachDNChemical Changes during the Development and Ripening of the Fruit of Cucumis melo (Cv. MakdimonJ Agric Food Chem19964412106Open DOISearch in Google Scholar

Bi J, Qinqin Chen XW, Ying L, Xianjun Meng JS. Assessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stages. Food Chem. 2019;270:344–52.10.1016/j.foodchem.2018.07.10230174057BiJQinqin ChenXWYingLXianjun MengJSAssessment of sugar content, fatty acids, free amino acids, and volatile profiles in jujube fruits at different ripening stagesFood Chem201927034452Open DOISearch in Google Scholar

A. Schaffer A, Aloni B, Fogelman E. Sucrose metabolism and accumulation in developing fruit of Cucumis. Phytochemistry. 1987;26:1883–7.10.1016/S0031-9422(00)81721-5SchafferAAloniBFogelmanESucrose metabolism and accumulation in developing fruit of CucumisPhytochemistry19872618837Open DOISearch in Google Scholar

Gomez M, Lajolo F, Cordenunsi B. Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet Taste. J Food Sci. 2002;67:442–7.10.1111/j.1365-2621.2002.tb11426.xGomezMLajoloFCordenunsiBEvolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet TasteJ Food Sci2002674427Open DOISearch in Google Scholar

Hubbard NL, Huber SC, Pharr DM. Sucrose Phosphate Synthase and Acid Invertase as Determinants of Sucrose Concentration in Developing Muskmelon ( Cucumis melo L.) Fruits1. PlantPhysiol. 1989;91:1527–34.HubbardNLHuberSCPharrDMSucrose Phosphate Synthase and Acid Invertase as Determinants of Sucrose Concentration in Developing Muskmelon ( Cucumis melo L.) Fruits1PlantPhysiol198991152734Search in Google Scholar

Tetik N, Yüksel E. Ultrasound-assisted extraction of d-pinitol from carob pods using Response Surface Methodology. Ultrason Sonochem. 2014;21(2):860–5.2409083110.1016/j.ultsonch.2013.09.008TetikNYükselEUltrasound-assisted extraction of d-pinitol from carob pods using Response Surface MethodologyUltrason Sonochem20142128605Search in Google Scholar

P. Kulkarni A, Mallikarjuna Aradhya S. Chemical changes and anti-oxidant activity in pomegranate arils during fruit development. Food Chem. 2005;93:319–24.10.1016/j.foodchem.2004.09.029KulkarniAMallikarjuna AradhyaSChemical changes and anti-oxidant activity in pomegranate arils during fruit developmentFood Chem20059331924Open DOISearch in Google Scholar

El-sherif G, El-sherif MA, Tolba KH. Extraction and Identification of Natural Antioxidants from Liquorices (Glycyrrhiza glabra) and Carob Ceratonia siliqua) and Its Application in ElMewled El-Nabawy Sweets (Sesames and Folia). Nature.science. 2011;8:108–15.El-sherifGEl-sherifMATolbaKHExtraction and Identification of Natural Antioxidants from Liquorices (Glycyrrhiza glabra) and Carob Ceratonia siliqua) and Its Application in ElMewled El-Nabawy Sweets (Sesames and Folia)Nature.science2011810815Search in Google Scholar

Howard LR, Talcott ST, Brenes CH, Villalon B. Changes in Phytochemical and Antioxidant Activity of Selected Pepper Cultivars Capsicum Species) As Influenced by Maturity. J Agric Food Chem. 2000;48:1713–1720.10.1021/jf990916t10820084HowardLRTalcottSTBrenesCHVillalonBChanges in Phytochemical and Antioxidant Activity of Selected Pepper Cultivars Capsicum Species) As Influenced by MaturityJ Agric Food Chem20004817131720Open DOISearch in Google Scholar

Gull J, Sultana B, Anwar F, Naseer R, Ashraf M AM. Variation in Antioxidant Attributes at Three Ripening Stages of Guava Psidium guajava L.) Fruit from Different Geographical Regions of Pakistan. molecules. 2012;17:3165–80.10.3390/molecules1703316522418924GullJSultanaBAnwarFNaseerRAshrafM AMVariation in Antioxidant Attributes at Three Ripening Stages of Guava Psidium guajava L.) Fruit from Different Geographical Regions of Pakistanmolecules201217316580Open DOISearch in Google Scholar

Gull J, Sultana B, Anwar F, Naseer R, Ashraf M, Ashrafuzzaman M. Variation in antioxidant attributes at three ripening stages of guava Psidium guajava L.) fruit from different geographical regions of Pakistan. Molecules. 2012;17(3):3165–80.10.3390/molecules1703316522418924GullJSultanaBAnwarFNaseerRAshrafMAshrafuzzamanMVariation in antioxidant attributes at three ripening stages of guava Psidium guajava L.) fruit from different geographical regions of PakistanMolecules2012173316580Open DOISearch in Google Scholar

Reay PF, Lancaster JE. Accumulation of anthocyanins and quercetin glycosides in ‘Gala’ and ‘Royal Gala’ apple fruit skin with UV-B ± Visible irradiation : modifying effects of fruit maturity, fruit side, and temperature. 2001;90:57–68.ReayPFLancasterJEAccumulation of anthocyanins and quercetin glycosides in ‘Gala’ and ‘Royal Gala’ apple fruit skin with UV-B ± Visible irradiation : modifying effects of fruit maturity, fruit side, and temperature200190576810.1016/S0304-4238(00)00247-8Search in Google Scholar

Lima VLAG, Mélo EA, Maciel MIS, Prazeres FG, Musser RS, Lima DES. Total phenolic and carotenoid contents in acerola genotypes harvested at three ripening stages. Food Chem. 2005;90(4):565–8.10.1016/j.foodchem.2004.04.014LimaVLAGMéloEAMacielMISPrazeresFGMusserRSLimaDESTotal phenolic and carotenoid contents in acerola genotypes harvested at three ripening stagesFood Chem20059045658Open DOISearch in Google Scholar

Roseiro LB, Duarte LC, Oliveira DL, Roque R, Bernardo-Gil MG, Mar-tins AI, et al. Supercritical, ultrasound and conventional extracts from carob Ceratonia siliqua L.) biomass: Effect on the phenolic profile and antiproliferative activity. Ind Crops Prod. 2013;47:132–8.10.1016/j.indcrop.2013.02.026RoseiroLBDuarteLCOliveiraDLRoqueRBernardo-GilMGMar-tinsAIet alSupercritical, ultrasound and conventional extracts from carob Ceratonia siliqua L.) biomass: Effect on the phenolic profile and antiproliferative activityInd Crops Prod2013471328Open DOISearch in Google Scholar

Suzie Zozio ASGC, Didier Mbéguié-A-Mbéguié, SylvieRavion. Changes in antioxidant activity during the ripening of Jujube ZiziphusmauritianaLamk). Food Chem. 2014;150:448–56.10.1016/j.foodchem.2013.11.02224360474Suzie ZozioASGCDidierMbéguié-A-MbéguiéSylvieRavionChanges in antioxidant activity during the ripening of Jujube ZiziphusmauritianaLamk)Food Chem20141504485624360474Open DOISearch in Google Scholar

eISSN:
2564-615X
Langue:
Anglais
Périodicité:
4 fois par an
Sujets de la revue:
Life Sciences, other, Medicine, Biomedical Engineering, Physics, Nanotechnology, Biophysics