Nutritional and antioxidant properties of carob (Ceratonia siliqua): a comparative study and functional food application

Abstract

This study aims to evaluate the nutritional and antioxidant properties of carob samples from different regions -

Moldova, Spain, Italy, and Algeria with a focus on nutritional value, antioxidant activity, and functional food applications. Carob pods and beans were collected, processed, and analyzed for calcium (Ca), magnesium (Mg), and iron (Fe) content. Moldovan carob exhibited significantly higher mineral concentrations, with Ca, Mg, and Fe levels of 4506.7 mg/kg, 1864.4 mg/kg, and 78.19 mg/kg, respectively, compared to the Mediterranean samples [1]. The antioxidant capacity of the Moldovan samples was also superior, with values ranging from 47.00–74.24%. A strong correlation was observed between the levels of total flavonoids, tannins, and phenolic compounds

and the antioxidant capacity of the samples [2]. The study further explored the functional potential of carob powder in the formulation of pastry sau ces. Carob powder from both pods and beans was

incorporated into three different sauce formulations, replacing traditional cocoa powder. The sauce made with carob pod pulp exhibited the highest polyphenol content (29.12 mg GAE/g), while sensory evaluations showed a preference for the sauce made with carob bean powder due to its smoother texture and chocolate-like flavor. The control sauce made with cocoa had the lowest antioxidant activity and total polyphenol content [3]. This research highlights the nutritional and functional food potential of carob, particularly Moldovan carob. Its inclusion in food products like pastry sauces can improve nutritional value, offering healthier alternatives to conventional ingredients. These findings underscore the importance of carob in food innovation and sustainable food production.