ARCHIVES
VOL. 9, ISSUE 4 (2024)
Comparative study of the nutritional quality of two Tunisian carob varieties
Authors
Sarra Sammoud, Ichrak Charfi, Safa Baraketi, Ahmed Snoussi, Salwa Bornaz
Abstract
Two varieties of Tunisian carob (Ceratonia
siliqua.L), from different regions of Tunisia (Kairouan and Bizerte), have
been characterized, to compare their different physico-chemical and
antimicrobial properties as well as their dietary values, given their
biological and dietary significance, and their potential for valorization.
Hence, a comparative morphological characterization was conducted, followed by
a quantitative analysis of total sugars in the mash. The results showed a
significant difference between the two varieties. The first variety, coded
J.S.14, which is local to Kairouan, contains a lower sugars contents (33.1%) compared to the other variety, J.S.15, which originated from Bizerte,
and has a sugar content of 68.38. Using, the Kjeldahl method, J.S.14 was found
to have 2.37% total protein content, whereas J.S.15 had 3.24%. The two carob
varieties also exhibit a difference in their dry matter content. Specifically, S.14
and J.S.15 contain 91.15% and 85.91%, respectively. There is also a significant
difference in fat content between the two samples, with J.S.14 being notably
richer (7.504%) than J.S.15 (3.57%). A high fiber content was found in both
samples, with J.S.14 containings 28.8% and J.S.15 containings 23.43%. An evaluation
of the antioxidant activity of carob, was conducted by characterizing the
secondary metabolites, such as polyphenols, flavonoids, and condensed tannins
of the fluid extracts. The Folin-Ciocalteu, aluminum trichloride (AlCl3) and
vaniline methods were used to identify these metabolites. The results showed
that, J.S.14 contains 70.39 mg EAG/g DM of polyphenols, 13.49 mg EC/g DM of
condensed tannins and 8.22 mg ER/g DM of flavonoids. On the other hand, J.S.15,
it contains 80.01 mg EAG/ g DM of polyphenols, 55.66 mg EC/ g DM of condensed
tannins, and 18.78 mg ER/ g DM of flavonoids. The antiradical activity of both samples was also evaluated, in which J.S.14 and
J.S.15 showed activities of 98.88% and 99.03% respectively. The obtained results have confirmed the potential
antioxidant activity of the two studied carob varieties. Additionally, the
findings from the antimicrobial tests have established the microbiological
stability and bactericidal activity of carob. Based on this study, we can
establish that these two Tunisians carob varieties are rich in nutritious
components and can be used in functional food products.
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Pages:24-28
How to cite this article:
Sarra Sammoud, Ichrak Charfi, Safa Baraketi, Ahmed Snoussi, Salwa Bornaz "Comparative study of the nutritional quality of two Tunisian carob varieties". International Journal of Food Science and Nutrition, Vol 9, Issue 4, 2024, Pages 24-28
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