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角豆果肉粉的潜力：品种对营养成分、抗氧化活性和功能特性的影响。

Potential of Carob Pulp Powder: Influence of Cultivar on Nutritional Composition, Antioxidant Activity, and Functional Properties.

作者信息

Garau Carme, Umaña Mónica, Llompart Miquel, Velázquez Ismael, Gálvez Isabel, Simal Susana

机构信息

Institute for Agri-Food and Fishing Research and Training of the Balearic Island, c/Eusebi Estada, 145, 07009 Palma de Majorca, Spain.

Department of Chemistry, Universitat de les Illes Balears, Ctra. Valldemossa Km 7.5, 07122 Palma de Majorca, Spain.

出版信息

Molecules. 2025 Jun 24;30(13):2715. doi: 10.3390/molecules30132715.

DOI:10.3390/molecules30132715
PMID:40649233
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12251035/
Abstract

Carob pulp powder (CPP), a by-product of L., is rich in bioactive compounds with potential for functional foods. This study evaluated how genetic variability among cultivars affects the nutritional composition and functional quality of CPP. Nineteen cultivars from Majorca (13), Ibiza (4), and two open-flowering selections were grown under identical conditions in Majorca, Spain. CPP samples showed high dietary fibre (22.6-47.4 g/100 g dry matter), total sugars (22.5-62.5 g/100 g dm), and antioxidant activity (11.1-78.4 µmol TE/g dm, CUPRAC method). Significant differences among cultivars were observed in protein and fructose content, fatty acid profiles, antioxidant activity, colour, acidity, and functional properties like water- and oil-holding capacities. Principal component analysis distinguished the Ibiza cultivars by higher soluble solids, fructose, and stearic acid content but lower antioxidant activity. Open-flowering selections exhibited the highest antioxidant and water retention capacities. These results confirm that genetic origin strongly influences CPP's nutritional and functional traits, endorsing its use as a natural, health-promoting ingredient for functional food development.

摘要

角豆果肉粉（CPP）是角豆树的一种副产品，富含生物活性化合物，具有用于功能性食品的潜力。本研究评估了品种间的遗传变异如何影响CPP的营养成分和功能品质。来自马略卡岛（13个）、伊维萨岛（4个）的19个品种以及两个开放授粉选育品种在西班牙马略卡岛的相同条件下种植。CPP样品显示出高膳食纤维（22.6 - 47.4克/100克干物质）、总糖（22.5 - 62.5克/100克干物质）和抗氧化活性（11.1 - 78.4微摩尔TE/克干物质，CUPRAC法）。在蛋白质和果糖含量、脂肪酸谱、抗氧化活性、颜色、酸度以及持水和持油能力等功能特性方面，品种间存在显著差异。主成分分析通过较高的可溶性固形物、果糖和硬脂酸含量但较低的抗氧化活性区分了伊维萨岛的品种。开放授粉选育品种表现出最高的抗氧化和保水能力。这些结果证实，遗传来源强烈影响CPP的营养和功能特性，支持将其用作功能性食品开发的天然、促进健康的成分。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/7e6985305c72/molecules-30-02715-g013a.jpg
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https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/78ca18df8036/molecules-30-02715-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/8124f8e80a95/molecules-30-02715-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/54a41940ef84/molecules-30-02715-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/4610230d218c/molecules-30-02715-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/31f0f688829c/molecules-30-02715-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/4c0ea975ca02/molecules-30-02715-g012.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/7e6985305c72/molecules-30-02715-g013a.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/260757a5497b/molecules-30-02715-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/b854fa249f35/molecules-30-02715-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/8b9f7d6a3a1e/molecules-30-02715-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/dc76b6065a7e/molecules-30-02715-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/ff799ed78079/molecules-30-02715-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/2062aab80fd7/molecules-30-02715-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/78ca18df8036/molecules-30-02715-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/8124f8e80a95/molecules-30-02715-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/54a41940ef84/molecules-30-02715-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/4610230d218c/molecules-30-02715-g010.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/31f0f688829c/molecules-30-02715-g011.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/4c0ea975ca02/molecules-30-02715-g012.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/64b5/12251035/7e6985305c72/molecules-30-02715-g013a.jpg

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