Abstract
Carob liqueur is a traditional alcoholic beverage manufactured by maceration of plurivarietal carobs with plant-based ethyl alcohols. The main purpose of this research was to investigate the influence of the carob variety and different pod processing processes, on the antioxidant capacity (AC) and total phenolic content (TPC) of the final liquor (fruit macerated in 45% v/v of alcohol). For this, pods from three carob varieties characteristic from the Algarve region were tested: Galhosa, Mulata and AIDA. Fig distillate was the fruit-based ethanol used. The maceration time (one or three weeks), the particle size (flour or pieces) and three roasted degrees (unroasted, 120 °C and 150 °C), were the studied processing variables. Ferric Reducing Ability of Plasma (FRAP) and DPPH free radical scavenging methods were used to measure the AC of the liquors and the TPC was determined by the Folin-Ciocalteu method.
The results showed that among the carob varieties studied only AIDA had significant differences (p < 0.05) in AC (FRAP method) and TPC, and there were no significant differences (p < 0.05) in the results regarding the maceration periods tested.
Liquors elaborated from Galhosa and Mulata carob flour roasted at 150 °C and macerated for one week, showed the highest AC, 9.47 ± 0.55 and 11.54 ± 0.71 mM AAE, respectively, and TPC, 766.72 ± 0.66 and 942.81 ± 42.87 mg GAE/L, respectively. In AIDA liquors, the highest AC (23.48 ± 1.64 mM AAE) and TPC (2277.19 ± 171.03 mg GAE/L) values were observed in samples produced with unroasted carob flour after three weeks of maceration.
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Acknowledgements
Raquel Rodríguez Solana acknowledges a grant from the Foundation for Science and Technology (FCT), Portugal (SFRH/BPD/103086/2014). The authors acknowledge the collaboration of Eng. João Costa and Eng. José Fernando Prazeres, from Direção Regional de Agricultura e Pescas do Algarve (DRAP Algarve) for providing the carob pods.
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Rodríguez-Solana, R., Dantas, M., Romano, A. (2018). Influence of Carob Pod (Ceratonia siliqua L.) Variety and Processing on the Antioxidant Capacity and Total Phenolic Content of Carob Liquors. In: Mortal, A., et al. INCREaSE . INCREaSE 2017. Springer, Cham. https://doi.org/10.1007/978-3-319-70272-8_17
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DOI: https://doi.org/10.1007/978-3-319-70272-8_17
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