The Role of Different Roasting Temperatures on the Physico-Chemical Properties, Phenolic Compounds, Fatty Acid and Mineral Contents of Carob Fruit Powder

• Published in: Processes Vol. 12; no. 9; p. 1990
• Main Authors: Mohamed Ahmed, Isam A, AlJuhaimi, Fahad Y, Özcan, Mehmet Musa, Uslu, Nurhan, Karrar, Emad
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.09.2024
• Subjects: Antioxidants; Bakeries; Bioflavonoids; Caffeine; Carob; Chemical compounds; Chemical properties; Cocoa; Dihydroxybenzoic acid; Fatty acids; Flavones; Flavonoids; Flour; Food; Food processing; Fruits; Gallic acid; Gas flow; Heat treatment; Heat treatments; High temperature; Linolenic acid; Linolenic acids; Oils & fats; Pharmaceutical industry; Phenols; Physicochemical properties; Polyphenols; Proteins; Resveratrol; Roasting; Saturated fatty acids; Sensors; Syrups & sweeteners; United States; Germany; Japan; Turkey
• ISSN: 2227-9717; 2227-9717
• DOI: 10.3390/pr12091990

In this study, the role of different roasting temperatures on oil amount, total phenolic contents, total flavonoid quantities, antioxidant capacity, polyphenol, fatty acid and mineral profiles of roasted-carob fruit powders was revealed. The oil and protein amounts of the carob powders were specified to be between 0.40 (90 °C) and 0.85% (control) to 8.40 (120 °C) and 10.27% (control), respectively. Total phenolic and flavonoid quantities of the raw (control—unroasted) and roasted carob powders were defined to be between 781.16 (control) and 903.07 mg GAE/100 g (150 °C) to 663.81 (control) and 1141.90 mg/100 g (150 °C), respectively. In addition, antioxidant activities of the carob powders were measured to be between 9.27 (150 °C) and 10.30 mmoL/kg (control). Gallic acid and 3,4-dihydroxybenzoic acid amounts of the carob powders were specified to be between 45.16 (control) and 120.66 (150 °C) to 7.06 (control) and 20.46 mg/100 g (150 °C), respectively. Palmitic, oleic and linoleic acids were the key fatty acids of carob oils. It is thought that the fatty acid compositions of carob powder oil, which is generally subjected to heat treatment, are negatively affected by high temperatures. Especially, the linoleic and linolenic acid amounts of the oil samples decreased significantly after 90 °C. The highest element was potassium, followed by Ca, P, Mg, S, Fe, Na, Pb, Cu, Zn B and Mn, in descending order.