Carob Pods (Ceratonia siliqua L.) as a Source of Polyphenolic Antioxidants

Dimitris P. Makris1,2* and Panagiotis Kefalas2

Department of OEnology & Beverage Technology, Technological Educational Institute (T. E. I.) of Athens, Ag. Spyridona Str. 1, GR-12210 Egaleo, Athens, Greece

2Department of Food Quality Management, Mediterranean Agronomic Institute of Chania (M. A. I. Ch.), P. O. Box 85, GR-73100 Chania, Greece

Article history:

Received December 8, 2003
Accepted April 15, 2004

Key words:

antioxidants, antiradical activity, carobs, polyphenols, reducing power


The possibility of utilising chopped and deseeded carob pods (kibbles) as a source of polyphenolic antioxidants was examined by performing extractions with various solvent systems, in order to evaluate and optimize the conditions for the recovery of polyphenols. Maximum quantities of polyphenolic components were found in 80 % acetone extracts, as evaluated by measuring total polyphenol and total flavanol content. By contrast, ethyl acetate was inefficient in extracting polyphenols. The assessment of the antioxidant potency of carob pod extracts employing two characteristic in vitro models showed that carobs contain polyphenols with appreciable antiradical and reducing properties. The values obtained were compared to the data on red wines and pure polyphenolic antioxidants.

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