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Carob as Source for Sustainable Ingredients and Products

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Plant Based “Green Chemistry 2.0”

Part of the book series: Green Chemistry and Sustainable Technology ((GCST))

Abstract

The carob is a dome-shaped evergreen tree that is a member of the pea family (Fabaceae). Its fruit has been used for human consumption and as animal feed in the Mediterranean countries for centuries and was also widely used as a herbal remedy in traditional folk’s medicine. In this paper, an in-depth literature review was conducted about this species discussing its history, origins, main current uses, components (both nutrient and bioactive), biological activities, and potential applications as the source of sustainable ingredients and products. Among the many bioactive compounds that were found in carob, the most well studied are polyphenols. The levels of these compounds were found to vary depending on many factors, such as the variety, plant part, geographic location, roasting and extraction conditions, and even analysis methods. In the light of these researches, it was recognized that carob offers several biological activities including antioxidant, anticancer, and anti-diabetic due to the presence of a high quantity of pinitol and antibacterial. Rich in sugars, proteins, and minerals, the carob has a vast range of industrial applications such as cacao substitute, sugars substitute, free from gluten making it cereal-derived foods for celiac people.

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Authors and Affiliations

  1. Sarl Boublenza Agroalimentaire et Produits Agricoles, Rue Bouabderrahmane, Fg Agadir, 13000, Tlemcen, Algeria

    Ikram Boublenza, Ibtissam Boublenza & Abdelhak Boublenza

  2. Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction Team, 84000, Avignon, France

    Sara Madji, Anne-Sylvie Fabiano-Tixier & Farid Chemat

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  1. Ikram Boublenza
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  2. Ibtissam Boublenza
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  3. Abdelhak Boublenza
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  4. Sara Madji
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  6. Farid Chemat
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Correspondence to Ikram Boublenza .

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Editors and Affiliations

  1. Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou, Guangdong, China

    Ying Li

  2. INRA, SQPOV, UMR408, Avignon University, Avignon, France

    Farid Chemat

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Boublenza, I., Boublenza, I., Boublenza, A., Madji, S., Fabiano-Tixier, AS., Chemat, F. (2019). Carob as Source for Sustainable Ingredients and Products. In: Li, Y., Chemat, F. (eds) Plant Based “Green Chemistry 2.0”. Green Chemistry and Sustainable Technology. Springer, Singapore. https://doi.org/10.1007/978-981-13-3810-6_10

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