Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp. View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-03

AUTHORS

B. Carbas, M. V. Salinas, C. Serrano, J. A. Passarinho, M. C. Puppo, C. P. Ricardo, C. Brites

ABSTRACT

Ceratonia siliqua and some species of Prosopis (Fabaceae family) are commonly known as carob trees. The flours obtained from their pods are used in the food industry, as cocoa substitute in the confectionery and also used in beverages and mixed with products derived from cereals. The aim of this study was to compare and characterize the physical and chemical properties, specially the antioxidant activities, of the two commercial carob flours. Commercial Prosopis spp. (mainly from P. alba) flour exhibited high content of protein, starch and fat, while commercial flour from C. siliqua had a lower content of these compounds, but higher antioxidant activity. By nuclear magnetic resonance (NMR) the aqueous extracts of the two carob flours were analysed and concluded that they had similar content of sucrose, but C. siliqua had more monosaccharides and pinitol. This important cyclitol has beneficial physiological effects, improving the glycaemic level and, thus, having a great potential in the food industry. We conclude that the commercial flour of C. siliqua has a better nutritional potential than that of Prosopis spp., owing to dietary fiber, total phenols, pinitol and antioxidant activity. Our results corroborate the nutritional benefits of the commercial supplements already available for healthy food formulations. More... »

PAGES

305-311

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s11694-018-9945-7

DOI

http://dx.doi.org/10.1007/s11694-018-9945-7

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1107499068


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0908", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Food Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria", 
          "id": "https://www.grid.ac/institutes/grid.420943.8", 
          "name": [
            "INIAV, Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2784-505, Oeiras, Portugal"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Carbas", 
        "givenName": "B.", 
        "id": "sg:person.015555100334.43", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015555100334.43"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Centro de Investigaci\u00f3n y Desarrollo en Criotecnolog\u00eda de Alimentos", 
          "id": "https://www.grid.ac/institutes/grid.473256.1", 
          "name": [
            "Centro de Investigaci\u00f3n y Desarrollo en Criotecnolog\u00eda de Alimentos (CIDCA)-Fac. Ciencias Exactas-UNLP-CIC-CONICET, La Plata, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Salinas", 
        "givenName": "M. V.", 
        "id": "sg:person.015716655607.00", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015716655607.00"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria", 
          "id": "https://www.grid.ac/institutes/grid.420943.8", 
          "name": [
            "INIAV, Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2784-505, Oeiras, Portugal"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Serrano", 
        "givenName": "C.", 
        "id": "sg:person.01036276435.93", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01036276435.93"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria", 
          "id": "https://www.grid.ac/institutes/grid.420943.8", 
          "name": [
            "INIAV, Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2784-505, Oeiras, Portugal"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Passarinho", 
        "givenName": "J. A.", 
        "id": "sg:person.01140052240.00", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01140052240.00"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "National University of La Plata", 
          "id": "https://www.grid.ac/institutes/grid.9499.d", 
          "name": [
            "Centro de Investigaci\u00f3n y Desarrollo en Criotecnolog\u00eda de Alimentos (CIDCA)-Fac. Ciencias Exactas-UNLP-CIC-CONICET, La Plata, Argentina", 
            "Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata (UNLP), La Plata, Argentina"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Puppo", 
        "givenName": "M. C.", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Universidade Nova de Lisboa", 
          "id": "https://www.grid.ac/institutes/grid.10772.33", 
          "name": [
            "ITQB, Instituto de Tecnologia Qu\u00edmica e Biol\u00f3gica, 2784-157, Oeiras, Portugal"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Ricardo", 
        "givenName": "C. P.", 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria", 
          "id": "https://www.grid.ac/institutes/grid.420943.8", 
          "name": [
            "INIAV, Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, 2784-505, Oeiras, Portugal"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Brites", 
        "givenName": "C.", 
        "id": "sg:person.0772550026.79", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0772550026.79"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "sg:pub.10.1007/s11947-015-1527-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1000310318", 
          "https://doi.org/10.1007/s11947-015-1527-7"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2010.04.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005643836"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/jare.1994.1041", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006332158"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/10942910902742055", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1006712048"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/jsfa.2740650307", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010099358"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfca.2006.01.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010670229"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0007114507777127", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012363537"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1017/s0007114507777127", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012363537"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1745-4557.2007.00176.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013779161"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1745-4557.2007.00176.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013779161"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2007.08.069", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013791535"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/10942912.2011.631255", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014177095"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.supflu.2011.08.007", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016064299"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2013.04.042", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016276990"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1519/jsc.0b013e3181b3e0de", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017275086"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1519/jsc.0b013e3181b3e0de", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017275086"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1519/jsc.0b013e3181b3e0de", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017275086"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/01435698.1980.9752711", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018916199"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0378-1127(03)00280-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023318018"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0378-1127(03)00280-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023318018"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.1998.tb15764.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023629139"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1080/87559129.2012.692139", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029877698"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/jsfa.4347", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1032707120"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.sbspro.2011.05.194", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1033914234"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/(sici)1097-0010(199902)79:2<173::aid-jsfa161>3.0.co;2-z", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034028081"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1038/sj.bjp.0703523", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034614991"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2005.11.037", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1038289737"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/jfca.1997.0528", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044081786"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0308-8146(99)00265-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046215466"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3390/12071496", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1049324747"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/abio.1996.0292", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051388633"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf010938r", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055899113"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf010938r", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055899113"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf020635c", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055900055"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf020635c", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055900055"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf200838f", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055909651"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf200838f", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055909651"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf60227a024", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055924144"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1077833676", 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s13197-017-2650-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1085072952", 
          "https://doi.org/10.1007/s13197-017-2650-4"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s13197-017-2650-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1085072952", 
          "https://doi.org/10.1007/s13197-017-2650-4"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2017.06.058", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1086272400"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3390/su10010090", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1100184896"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2018.06.152", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1105251428"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1201/9781420031997", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1109725370"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.21273/hortsci.27.12.1254", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1111882611"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2019-03", 
    "datePublishedReg": "2019-03-01", 
    "description": "Ceratonia siliqua and some species of Prosopis (Fabaceae family) are commonly known as carob trees. The flours obtained from their pods are used in the food industry, as cocoa substitute in the confectionery and also used in beverages and mixed with products derived from cereals. The aim of this study was to compare and characterize the physical and chemical properties, specially the antioxidant activities, of the two commercial carob flours. Commercial Prosopis spp. (mainly from P. alba) flour exhibited high content of protein, starch and fat, while commercial flour from C. siliqua had a lower content of these compounds, but higher antioxidant activity. By nuclear magnetic resonance (NMR) the aqueous extracts of the two carob flours were analysed and concluded that they had similar content of sucrose, but C. siliqua had more monosaccharides and pinitol. This important cyclitol has beneficial physiological effects, improving the glycaemic level and, thus, having a great potential in the food industry. We conclude that the commercial flour of C. siliqua has a better nutritional potential than that of Prosopis spp., owing to dietary fiber, total phenols, pinitol and antioxidant activity. Our results corroborate the nutritional benefits of the commercial supplements already available for healthy food formulations.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s11694-018-9945-7", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1290436", 
        "issn": [
          "2193-4126", 
          "2193-4134"
        ], 
        "name": "Journal of Food Measurement and Characterization", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "1", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "13"
      }
    ], 
    "name": "Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.", 
    "pagination": "305-311", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "bbb8a1c714f39f947a3a07cefe72ed8220c53fc163832549093324a534529c7e"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s11694-018-9945-7"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1107499068"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s11694-018-9945-7", 
      "https://app.dimensions.ai/details/publication/pub.1107499068"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T09:08", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000338_0000000338/records_47957_00000002.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "https://link.springer.com/10.1007%2Fs11694-018-9945-7"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s11694-018-9945-7'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s11694-018-9945-7'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s11694-018-9945-7'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s11694-018-9945-7'


 

This table displays all metadata directly associated to this object as RDF triples.

223 TRIPLES      21 PREDICATES      64 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s11694-018-9945-7 schema:about anzsrc-for:09
2 anzsrc-for:0908
3 schema:author Ne1f431a303e74c978237b997e4baab47
4 schema:citation sg:pub.10.1007/s11947-015-1527-7
5 sg:pub.10.1007/s13197-017-2650-4
6 https://app.dimensions.ai/details/publication/pub.1077833676
7 https://doi.org/10.1002/(sici)1097-0010(199902)79:2<173::aid-jsfa161>3.0.co;2-z
8 https://doi.org/10.1002/jsfa.2740650307
9 https://doi.org/10.1002/jsfa.4347
10 https://doi.org/10.1006/abio.1996.0292
11 https://doi.org/10.1006/jare.1994.1041
12 https://doi.org/10.1006/jfca.1997.0528
13 https://doi.org/10.1016/j.foodchem.2005.11.037
14 https://doi.org/10.1016/j.foodchem.2007.08.069
15 https://doi.org/10.1016/j.foodchem.2013.04.042
16 https://doi.org/10.1016/j.foodchem.2018.06.152
17 https://doi.org/10.1016/j.foodres.2010.04.004
18 https://doi.org/10.1016/j.foodres.2017.06.058
19 https://doi.org/10.1016/j.jfca.2006.01.003
20 https://doi.org/10.1016/j.sbspro.2011.05.194
21 https://doi.org/10.1016/j.supflu.2011.08.007
22 https://doi.org/10.1016/s0308-8146(99)00265-4
23 https://doi.org/10.1016/s0378-1127(03)00280-9
24 https://doi.org/10.1017/s0007114507777127
25 https://doi.org/10.1021/jf010938r
26 https://doi.org/10.1021/jf020635c
27 https://doi.org/10.1021/jf200838f
28 https://doi.org/10.1021/jf60227a024
29 https://doi.org/10.1038/sj.bjp.0703523
30 https://doi.org/10.1080/01435698.1980.9752711
31 https://doi.org/10.1080/10942910902742055
32 https://doi.org/10.1080/10942912.2011.631255
33 https://doi.org/10.1080/87559129.2012.692139
34 https://doi.org/10.1111/j.1365-2621.1998.tb15764.x
35 https://doi.org/10.1111/j.1745-4557.2007.00176.x
36 https://doi.org/10.1201/9781420031997
37 https://doi.org/10.1519/jsc.0b013e3181b3e0de
38 https://doi.org/10.21273/hortsci.27.12.1254
39 https://doi.org/10.3390/12071496
40 https://doi.org/10.3390/su10010090
41 schema:datePublished 2019-03
42 schema:datePublishedReg 2019-03-01
43 schema:description Ceratonia siliqua and some species of Prosopis (Fabaceae family) are commonly known as carob trees. The flours obtained from their pods are used in the food industry, as cocoa substitute in the confectionery and also used in beverages and mixed with products derived from cereals. The aim of this study was to compare and characterize the physical and chemical properties, specially the antioxidant activities, of the two commercial carob flours. Commercial Prosopis spp. (mainly from P. alba) flour exhibited high content of protein, starch and fat, while commercial flour from C. siliqua had a lower content of these compounds, but higher antioxidant activity. By nuclear magnetic resonance (NMR) the aqueous extracts of the two carob flours were analysed and concluded that they had similar content of sucrose, but C. siliqua had more monosaccharides and pinitol. This important cyclitol has beneficial physiological effects, improving the glycaemic level and, thus, having a great potential in the food industry. We conclude that the commercial flour of C. siliqua has a better nutritional potential than that of Prosopis spp., owing to dietary fiber, total phenols, pinitol and antioxidant activity. Our results corroborate the nutritional benefits of the commercial supplements already available for healthy food formulations.
44 schema:genre research_article
45 schema:inLanguage en
46 schema:isAccessibleForFree false
47 schema:isPartOf N14252b34ebea49ffa4614ecd9a15f037
48 N16bdf9e2c6154054846aebd918eaf484
49 sg:journal.1290436
50 schema:name Chemical composition and antioxidant activity of commercial flours from Ceratonia siliqua and Prosopis spp.
51 schema:pagination 305-311
52 schema:productId N2f2df10e26514abe9db7d21b6c7ae988
53 N52d67714c97c49b78b0de78f7b7221df
54 N7a4e458f24794f53896fde4133c632e7
55 schema:sameAs https://app.dimensions.ai/details/publication/pub.1107499068
56 https://doi.org/10.1007/s11694-018-9945-7
57 schema:sdDatePublished 2019-04-11T09:08
58 schema:sdLicense https://scigraph.springernature.com/explorer/license/
59 schema:sdPublisher Nea149c10f8c34eb08dbb9809fbe0409d
60 schema:url https://link.springer.com/10.1007%2Fs11694-018-9945-7
61 sgo:license sg:explorer/license/
62 sgo:sdDataset articles
63 rdf:type schema:ScholarlyArticle
64 N127817664fae4268bf53af2790e0caee schema:affiliation https://www.grid.ac/institutes/grid.9499.d
65 schema:familyName Puppo
66 schema:givenName M. C.
67 rdf:type schema:Person
68 N14252b34ebea49ffa4614ecd9a15f037 schema:issueNumber 1
69 rdf:type schema:PublicationIssue
70 N16bdf9e2c6154054846aebd918eaf484 schema:volumeNumber 13
71 rdf:type schema:PublicationVolume
72 N23f4f01fcdbf4e13a8199bdbe9c11e18 rdf:first sg:person.01036276435.93
73 rdf:rest Nc06fdeba087243b49e9045fc5c4410ac
74 N2f2df10e26514abe9db7d21b6c7ae988 schema:name dimensions_id
75 schema:value pub.1107499068
76 rdf:type schema:PropertyValue
77 N48d0e8a0b75d4ac98c969d42479b84ee rdf:first N127817664fae4268bf53af2790e0caee
78 rdf:rest Nda6e08c1c9a2456d84d592424b5ee144
79 N52d67714c97c49b78b0de78f7b7221df schema:name readcube_id
80 schema:value bbb8a1c714f39f947a3a07cefe72ed8220c53fc163832549093324a534529c7e
81 rdf:type schema:PropertyValue
82 N745958aedc954a978efd8f0a2967ef10 rdf:first sg:person.015716655607.00
83 rdf:rest N23f4f01fcdbf4e13a8199bdbe9c11e18
84 N7a4e458f24794f53896fde4133c632e7 schema:name doi
85 schema:value 10.1007/s11694-018-9945-7
86 rdf:type schema:PropertyValue
87 Nc06fdeba087243b49e9045fc5c4410ac rdf:first sg:person.01140052240.00
88 rdf:rest N48d0e8a0b75d4ac98c969d42479b84ee
89 Nc75bac3e68bc49fab8db7964b967c396 rdf:first sg:person.0772550026.79
90 rdf:rest rdf:nil
91 Nda6e08c1c9a2456d84d592424b5ee144 rdf:first Ne97e28b732e64558ab7f961835ecb403
92 rdf:rest Nc75bac3e68bc49fab8db7964b967c396
93 Ne1f431a303e74c978237b997e4baab47 rdf:first sg:person.015555100334.43
94 rdf:rest N745958aedc954a978efd8f0a2967ef10
95 Ne97e28b732e64558ab7f961835ecb403 schema:affiliation https://www.grid.ac/institutes/grid.10772.33
96 schema:familyName Ricardo
97 schema:givenName C. P.
98 rdf:type schema:Person
99 Nea149c10f8c34eb08dbb9809fbe0409d schema:name Springer Nature - SN SciGraph project
100 rdf:type schema:Organization
101 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
102 schema:name Engineering
103 rdf:type schema:DefinedTerm
104 anzsrc-for:0908 schema:inDefinedTermSet anzsrc-for:
105 schema:name Food Sciences
106 rdf:type schema:DefinedTerm
107 sg:journal.1290436 schema:issn 2193-4126
108 2193-4134
109 schema:name Journal of Food Measurement and Characterization
110 rdf:type schema:Periodical
111 sg:person.01036276435.93 schema:affiliation https://www.grid.ac/institutes/grid.420943.8
112 schema:familyName Serrano
113 schema:givenName C.
114 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01036276435.93
115 rdf:type schema:Person
116 sg:person.01140052240.00 schema:affiliation https://www.grid.ac/institutes/grid.420943.8
117 schema:familyName Passarinho
118 schema:givenName J. A.
119 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01140052240.00
120 rdf:type schema:Person
121 sg:person.015555100334.43 schema:affiliation https://www.grid.ac/institutes/grid.420943.8
122 schema:familyName Carbas
123 schema:givenName B.
124 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015555100334.43
125 rdf:type schema:Person
126 sg:person.015716655607.00 schema:affiliation https://www.grid.ac/institutes/grid.473256.1
127 schema:familyName Salinas
128 schema:givenName M. V.
129 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015716655607.00
130 rdf:type schema:Person
131 sg:person.0772550026.79 schema:affiliation https://www.grid.ac/institutes/grid.420943.8
132 schema:familyName Brites
133 schema:givenName C.
134 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0772550026.79
135 rdf:type schema:Person
136 sg:pub.10.1007/s11947-015-1527-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000310318
137 https://doi.org/10.1007/s11947-015-1527-7
138 rdf:type schema:CreativeWork
139 sg:pub.10.1007/s13197-017-2650-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1085072952
140 https://doi.org/10.1007/s13197-017-2650-4
141 rdf:type schema:CreativeWork
142 https://app.dimensions.ai/details/publication/pub.1077833676 schema:CreativeWork
143 https://doi.org/10.1002/(sici)1097-0010(199902)79:2<173::aid-jsfa161>3.0.co;2-z schema:sameAs https://app.dimensions.ai/details/publication/pub.1034028081
144 rdf:type schema:CreativeWork
145 https://doi.org/10.1002/jsfa.2740650307 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010099358
146 rdf:type schema:CreativeWork
147 https://doi.org/10.1002/jsfa.4347 schema:sameAs https://app.dimensions.ai/details/publication/pub.1032707120
148 rdf:type schema:CreativeWork
149 https://doi.org/10.1006/abio.1996.0292 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051388633
150 rdf:type schema:CreativeWork
151 https://doi.org/10.1006/jare.1994.1041 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006332158
152 rdf:type schema:CreativeWork
153 https://doi.org/10.1006/jfca.1997.0528 schema:sameAs https://app.dimensions.ai/details/publication/pub.1044081786
154 rdf:type schema:CreativeWork
155 https://doi.org/10.1016/j.foodchem.2005.11.037 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038289737
156 rdf:type schema:CreativeWork
157 https://doi.org/10.1016/j.foodchem.2007.08.069 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013791535
158 rdf:type schema:CreativeWork
159 https://doi.org/10.1016/j.foodchem.2013.04.042 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016276990
160 rdf:type schema:CreativeWork
161 https://doi.org/10.1016/j.foodchem.2018.06.152 schema:sameAs https://app.dimensions.ai/details/publication/pub.1105251428
162 rdf:type schema:CreativeWork
163 https://doi.org/10.1016/j.foodres.2010.04.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1005643836
164 rdf:type schema:CreativeWork
165 https://doi.org/10.1016/j.foodres.2017.06.058 schema:sameAs https://app.dimensions.ai/details/publication/pub.1086272400
166 rdf:type schema:CreativeWork
167 https://doi.org/10.1016/j.jfca.2006.01.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010670229
168 rdf:type schema:CreativeWork
169 https://doi.org/10.1016/j.sbspro.2011.05.194 schema:sameAs https://app.dimensions.ai/details/publication/pub.1033914234
170 rdf:type schema:CreativeWork
171 https://doi.org/10.1016/j.supflu.2011.08.007 schema:sameAs https://app.dimensions.ai/details/publication/pub.1016064299
172 rdf:type schema:CreativeWork
173 https://doi.org/10.1016/s0308-8146(99)00265-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046215466
174 rdf:type schema:CreativeWork
175 https://doi.org/10.1016/s0378-1127(03)00280-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023318018
176 rdf:type schema:CreativeWork
177 https://doi.org/10.1017/s0007114507777127 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012363537
178 rdf:type schema:CreativeWork
179 https://doi.org/10.1021/jf010938r schema:sameAs https://app.dimensions.ai/details/publication/pub.1055899113
180 rdf:type schema:CreativeWork
181 https://doi.org/10.1021/jf020635c schema:sameAs https://app.dimensions.ai/details/publication/pub.1055900055
182 rdf:type schema:CreativeWork
183 https://doi.org/10.1021/jf200838f schema:sameAs https://app.dimensions.ai/details/publication/pub.1055909651
184 rdf:type schema:CreativeWork
185 https://doi.org/10.1021/jf60227a024 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055924144
186 rdf:type schema:CreativeWork
187 https://doi.org/10.1038/sj.bjp.0703523 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034614991
188 rdf:type schema:CreativeWork
189 https://doi.org/10.1080/01435698.1980.9752711 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018916199
190 rdf:type schema:CreativeWork
191 https://doi.org/10.1080/10942910902742055 schema:sameAs https://app.dimensions.ai/details/publication/pub.1006712048
192 rdf:type schema:CreativeWork
193 https://doi.org/10.1080/10942912.2011.631255 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014177095
194 rdf:type schema:CreativeWork
195 https://doi.org/10.1080/87559129.2012.692139 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029877698
196 rdf:type schema:CreativeWork
197 https://doi.org/10.1111/j.1365-2621.1998.tb15764.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1023629139
198 rdf:type schema:CreativeWork
199 https://doi.org/10.1111/j.1745-4557.2007.00176.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1013779161
200 rdf:type schema:CreativeWork
201 https://doi.org/10.1201/9781420031997 schema:sameAs https://app.dimensions.ai/details/publication/pub.1109725370
202 rdf:type schema:CreativeWork
203 https://doi.org/10.1519/jsc.0b013e3181b3e0de schema:sameAs https://app.dimensions.ai/details/publication/pub.1017275086
204 rdf:type schema:CreativeWork
205 https://doi.org/10.21273/hortsci.27.12.1254 schema:sameAs https://app.dimensions.ai/details/publication/pub.1111882611
206 rdf:type schema:CreativeWork
207 https://doi.org/10.3390/12071496 schema:sameAs https://app.dimensions.ai/details/publication/pub.1049324747
208 rdf:type schema:CreativeWork
209 https://doi.org/10.3390/su10010090 schema:sameAs https://app.dimensions.ai/details/publication/pub.1100184896
210 rdf:type schema:CreativeWork
211 https://www.grid.ac/institutes/grid.10772.33 schema:alternateName Universidade Nova de Lisboa
212 schema:name ITQB, Instituto de Tecnologia Química e Biológica, 2784-157, Oeiras, Portugal
213 rdf:type schema:Organization
214 https://www.grid.ac/institutes/grid.420943.8 schema:alternateName Instituto Nacional de Investigação Agrária e Veterinária
215 schema:name INIAV, Instituto Nacional de Investigação Agrária e Veterinária, 2784-505, Oeiras, Portugal
216 rdf:type schema:Organization
217 https://www.grid.ac/institutes/grid.473256.1 schema:alternateName Centro de Investigación y Desarrollo en Criotecnología de Alimentos
218 schema:name Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-Fac. Ciencias Exactas-UNLP-CIC-CONICET, La Plata, Argentina
219 rdf:type schema:Organization
220 https://www.grid.ac/institutes/grid.9499.d schema:alternateName National University of La Plata
221 schema:name Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-Fac. Ciencias Exactas-UNLP-CIC-CONICET, La Plata, Argentina
222 Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata (UNLP), La Plata, Argentina
223 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...