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Carob as Source for Sustainable Ingredients and Products

  • Ikram BoublenzaEmail author
  • Ibtissam Boublenza
  • Abdelhak Boublenza
  • Sara Madji
  • Anne-Sylvie Fabiano-Tixier
  • Farid Chemat
Chapter
Part of the Green Chemistry and Sustainable Technology book series (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.

Keywords

Carob Nutritional components Bioactive molecules Biological activities 

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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Ikram Boublenza
    • 1
    Email author
  • Ibtissam Boublenza
    • 1
  • Abdelhak Boublenza
    • 1
  • Sara Madji
    • 2
  • Anne-Sylvie Fabiano-Tixier
    • 2
  • Farid Chemat
    • 2
  1. 1.Sarl Boublenza Agroalimentaire et Produits AgricolesTlemcenAlgeria
  2. 2.Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction TeamAvignonFrance

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