ArticleFoods (Basel, Switzerland)2024
Identification, Bioaccessibility, and Antioxidant Properties of Phenolic Compounds in Carob Syrup.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Comparative Bioaccessibility of Phenolic Compounds from Almonds, Peanuts, Pistachios and Their Corresponding Butters.Foods (Basel, Switzerland) · 2026Article
- Metabolomic Characterization of Baby Spinach Phenolics Transformation During Gastrointestinal Digestion and Microbiome-Mediated Metabolism.Foods (Basel, Switzerland) · 2026Article
- Carob Tree: A Review of Traditional Uses, Medicinal Properties, and Future Perspectives in Sustainable Forestry.Life (Basel, Switzerland) · 2026Review
- Development of Calcium Alginate Hydrogels withGels (Basel, Switzerland) · 2025Article
- Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion.Journal of the science of food and agriculture · 2025Article
- Evaluation of Commercial Carob Syrups (Foods (Basel, Switzerland) · 2025Article
- Hydrogen sulfide pretreatment mitigates the adverse effects of salinity in young carob seedlings.Scientific reports · 2025Article
- Modulation of Antioxidant Capacity, Nutritional Composition, Probiotic Viability After Digestion and Sensory Attributes of Plant-Based Beverages Through Lactic Acid Fermentation.Foods (Basel, Switzerland) · 2025Article
- Investigation of the quality, antimicrobial, and antioxidant effects of commercial carob molasses and determination of phenolic acids by using HPLC.Journal of food science · 2025Article
- Carob Syrup: Prebiotic Potential of a Neglected Functional Beverage of Mediterranean Countries.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Carob syrup is a brown, thick syrup produced from carob pulp that can be directly consumed or used as a sweetener, which also finds applications in folk medicinal practices. In this work, the quali-quantitative phenolic profile of five different carob syrups was elucidated before and after in vitro gastro-intestinal digestion. Moreover, the anti-oxidant properties of undigested and digested carob syrups were investigated. A total of 75 phenolic compounds were identified in undigested carob syrups. The most important phenolic compound in all the samples was gallic acid, the concentration of which ranged between 54.28 and 117.73 mg/100 g. Additional compounds belonging to the classes of hydroxybenzoic acids (in particular glycosylated gallic acid derivatives), hydroxycinnamic acids, and flavonoids (especially flavonols) were also identified. During in vitro gastric digestion, gallic acid mono- and di-hexosides were diglycosylated, releasing gallic acid, which was further degraded in ellagic acid through oxidative polymerization in the intestinal phase of the digestion. Ellagic acid was the major compound detected after in vitro gastro-intestinal digestion of carob syrups. With few exceptions, the anti-oxidant properties of carob syrup were preserved even after digestion. Carob syrup can be considered an important source of phenolic compounds with demonstrated positive effects on human health.
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