Extraction of antioxidant phenolics from fermented carob kibbles employing water-ethanol mixtures
2006
Cavdarova, M.
The aim of this investigation was to examine the potential of carob pods as a source of polyphenolic compounds and to explore their antioxidant activity illustrated by the antiradical activity, reducing power and hydrogen peroxide scavenging activity. Since carob pods are rich source of sugars, they were first fermented for the removal of these sugars and special emphasis was given to the optimisation of the extraction of phenolic compounds, as well as to their chromatographic separation and identification techniques. The possibility of utilising chopped, deseeded and fermented 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. The study presented here indicated that efficient polyphenol extraction from carob pods might be achieved by employing 30 percent ethanol as a solvent. The highest values of polyphenol yields, antiradical activity and reducing power were detected at 40 deg C (values varied between 20 and 60 deg C), while the optimum extraction time at steady temperature was 6 h (values varied between 30min and 24 h). The most active extract in the previous study according to its antiradical activity obtained at 40 deg C for 6 h was considered for testing the antioxidant characteristics based on two different parameters, hydroxyl free radical scavenging activity and ferric reducing power (pR).The antiradical activity and reducing power of the extract of carob pods were also compared to some well known antioxidants.
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