The effects of boiling and freezing processing methods on the quality characteristics, bioactive compound content, and antioxidant capacity of Jijel region carob pods, Ceratonia siliqua L.

Abstract

This is the first report to look at how processing affects the quality and phytochemical properties of a well-known and intriguing Mediterranean fruit called "Ceratonia siliqua L." Powders of carob bean pulp from two regions of Jijel (Djimla and El-Milia), located in the northeast of Algeria, were analyzed to determine the effect of two transformation processes (boiling and freezing) on proximate composition, physicochemical characteristics, bioactive compound content, and antioxidant capacity. Comparing to other studies, Djimla samples were high in trace minerals (Zn and Cu) and total polyphenols, while El-Milia samples were high in flavonoids and flavonols. However, boiling resulted in a decrease in titratable acidity (TTA), dry matter, ash, crude protein, total sugar, and bioactive compound contents while increasing pH, moisture content, and total antioxidant capacity. Freezing at -18°C had an effect on all parameters, but not as strongly as boiling. However, it significantly increases total antioxidant capacity, particularly in the El-Milia sample, with a percentage of 250%.