Publications in International Journals / Series (Article (International))
Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors
- Rodríguez-Solana, Raquel; Salgado, José Manuel; Pérez-Santín, Efrén; Romano, Anabela
- Journal of the Science of Food and Agriculture, 99(6), 2697-2707, 2019
Publisher: Wiley-Blackwell
Abstract
BACKGROUND The production of the traditional carob liquor from Algarve (Portugal) depends on numerous factors such as carob processing, variety and maceration conditions. An experimental design with 36 runs was created to evaluate the effect of the roasting temperature, particle size, variety of carob and time of maceration on several parameters of carob liquors as gallic acid and total phenolic content, the furanic composition (furfural and 5-(hydroxymethyl)furfural), browning index and in vitro antioxidant capacity. RESULTS The results revealed that carob variety was the independent variable ...
CEB Authors
Groups
CEB is supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding UIDB/04469/2020.
2025 © CEB - Centre of Biological Engineering. All Rights Reserved.
