Bioaccessibility of phenolics from carob (Ceratonia siliqua L.) pod powder prepared by cryogenic and vibratory grinding.

Michaela Frühbauerová, Libor Červenka, Tomáš Hájek, Miloslav Pouzar, Jiří Palarčík

Food chemistry 2022 May 30

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Carob pod powder prepared by cryogenic (CG) and vibratory grinding for 4 min (VG-4) and 8 min (VG-8) was evaluated for its antioxidant properties, and phenolic content. The bioaccessibility of phenolics was determined after the oral, gastric, and intestinal digestion phases in vitro. CG carob powder had a higher total phenolic content (6.46 mg gallic acid/g) and antioxidant capacities in terms of DPPH (15.60 mg Trolox/g) and ABTS (28.58 mg Trolox/g) assays. Quercitrin (44.54-64.68 μg/g) and cinnamic acid (27.48-31.40 μg/g) were the most abundant phenolics in all carob powder samples determined by liquid chromatography. The bioaccessibility of only ferulic acid (108%) had increased after digestion of the CG carob powder. Vibratory grinding (VG-4 and VG-8) improved the bioaccessibility of cinnamic acid (86-87%), vanillic acid (87-95%), quercitrin (33-34%), and naringenin (19-22%). A better bioaccessibility of phenolic constituents was observed for vibratory ground carob powder. Copyright © 2021 Elsevier Ltd. All rights reserved.

Citation

Michaela Frühbauerová, Libor Červenka, Tomáš Hájek, Miloslav Pouzar, Jiří Palarčík. Bioaccessibility of phenolics from carob (Ceratonia siliqua L.) pod powder prepared by cryogenic and vibratory grinding. Food chemistry. 2022 May 30;377:131968