ArticleAntioxidants (Basel, Switzerland)2021
Linking the Dynamic Changes in the In Vitro Antioxidant Activity of Carob Kibbles upon Roasting to the Chemical and Structural Changes Revealed by FTIR Spectroscopy.
Article in Antioxidants (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 10 citations in OpenAlex.
- Antioxidant Capacity and Phenolic Profile of Edible Carob Pods (Foods (Basel, Switzerland) · 2026Article
- Liposome-Based Encapsulation of Extract from Wild Thyme (Foods (Basel, Switzerland) · 2025Article
- Formation, Evolution, and Antioxidant Activity of Melanoidins in Black Garlic under Different Storage Conditions.Foods (Basel, Switzerland) · 2023Article
- Bioavailability and Bioactivity of Plant Antioxidants.Antioxidants (Basel, Switzerland) · 2022Article
- Evaluation of the Biological Potential ofFoods (Basel, Switzerland) · 2022Article
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2 authors at 1 institution in 1 country.
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Abstract
Recent studies have highlighted the potential of utilizing carob kibbles as a bioactive-rich food ingredient associated with substantial health benefits. Roasting is a key process in enhancing the sensory characteristics of carob kibbles, also affecting the bioactive polyphenols and leading to the formation of Maillard reaction products (MRPs), including the polymeric melanoidins that are associated with a high antioxidant potential but remain unexplored in carob. In this work, we employed for the first time attenuated total reflectance-Fourier Transform Infrared (ATR-FTIR) spectroscopy to probe the dynamic chemical and structural changes upon the roasting of carob kibbles, along with the investigation of the in vitro antioxidant activity through the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and the determination of the total polyphenolic, proanthocyanidin, gallic acid and cinnamic acid contents. Roasting significantly enhanced the in vitro antioxidant activity of the polyphenolic carob extracts, with different rates at distinct roasting temperatures. The ATR-FTIR analysis enabled the identification of the changes in the structural features of polyphenolic compounds that were related to the improved antioxidant activity upon roasting. Furthermore, the detection of characteristic signatures for the polymeric melanoidins in the infrared (IR) fingerprint region provided the first evidence for the formation and structural properties of these complex, diverse compounds in roasted carob kibbles.
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