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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.


 
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1. Title Title of document 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.
 
2. Creator Author's name, affiliation, country Rima Ayad; University of Jijel; Algeria
 
2. Creator Author's name, affiliation, country Radia Ayad; University of Jijel; Algeria
 
2. Creator Author's name, affiliation, country Sara Boudjerda; University of Jijel; Algeria
 
2. Creator Author's name, affiliation, country Selma Bessibes; University of Jijel; Algeria
 
2. Creator Author's name, affiliation, country Tayeb Idoui; University of Jijel; Algeria
 
3. Subject Discipline(s)
 
3. Subject Keyword(s) Ceratonia siliqua L.; Boiling; Freezing; Physicochemical characteristics; Bioactive compound; Antioxidant capacity
 
4. Description 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%.
 
5. Publisher Organizing agency, location
 
6. Contributor Sponsor(s)
 
7. Date (YYYY-MM-DD) 14-09-2023
 
8. Type Status & genre Peer-reviewed Article
 
8. Type Type
 
9. Format File format PDF
 
10. Identifier Uniform Resource Identifier https://revues.imist.ma/index.php/morjchem/article/view/41265
 
10. Identifier Digital Object Identifier (DOI) https://doi.org/10.48317/IMIST.PRSM/morjchem-v11i04.41265
 
11. Source Title; vol., no. (year) Moroccan Journal of Chemistry; Vol 11, No 04 (2023): pp. 897-1318
 
12. Language English=en en
 
13. Relation Supp. Files
 
14. Coverage Geo-spatial location, chronological period, research sample (gender, age, etc.)
 
15. Rights Copyright and permissions Copyright (c) 2023 Moroccan Journal of Chemistry