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Foods

Title:		Linking Colorimetric Variation with Non-Volatile and Volatile Components of Carob Flour
Author(s):		Antoniou C; Kyriacou MC; Kyratzis AC; Rouphael Y;
Address:		"Department of Vegetable Crops, Agricultural Research Institute, Nicosia 1516, Cyprus. Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy"
Journal Title:		Foods
Year:		2023
Volume:		20230630
Issue:		13
Page Number:		-
DOI:		10.3390/foods12132556
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Chromatic variation was examined for its association with flour composition and quality. Carob samples from variable altitudes and genetic backgrounds were milled and assessed for colorimetric parameter L* (lightness) and analyzed for phenols, tannins, antioxidant capacity, soluble carbohydrates (HPLC-RID), organic acids and protein (IC-CD), and volatile organic compounds (VOCs; HS-SPME/GC-MS). Higher altitudes and grafted genotypes yielded lighter-colored flours of higher antioxidant potential, phenols, tannins, sucrose, and malic acid concentrations. VOCs were mainly acids, esters, aldehydes, ketones, and alcohols. Acids were the most abundant and correlated negatively with L*, though correlation for many individual acids was non-significant, including 2-methyl-propanoic acid, widely considered the carob signature aroma (cheesy acidic buttery). The compositional and quality indexing potential of L* is more robust for grafted than non-grafted material, owing putatively to a narrower genetic basis. Antioxidant capacity and concentrations of phenolics, tannins and sucrose correlated positively with L*, indicating increased levels in carob flours sourced from grafted trees at higher altitudes. These flours also have a lower content of reducing sugars, the implication of which in the darkening of carob flour warrants further investigation. Overall, L* constitutes a reliable index for ranking carob flours for key compositional attributes and may be further reinforced by multiple-year data"
Keywords:		Ceratonia siliqua L.Hs-spme gc-ms antioxidants color phenols sugars;
Notes:		"PubMed-not-MEDLINEAntoniou, Chrystalla Kyriacou, Marios C Kyratzis, Angelos C Rouphael, Youssef eng Switzerland 2023/07/14 Foods. 2023 Jun 30; 12(13):2556. doi: 10.3390/foods12132556"