Chemical composition and antioxidant activity of Carob pulp (Ceratonia Siliqua L.) extracts

Authors

  • Yasmina Mokhtaria Boufadia Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), Faculty of Nature and life Sciences, University of Abdelhamid Ibn Badis, Mostaganem 27000, Algeria
  • Manel Elaoufi Laboratory of Biotoxicology, Faculty of Nature and Life Sciences, University of DjillaliLiabes, Sidi Bel abbes 22000, Algeria
  • Fatiha Tabet Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), Faculty of Nature and life Sciences, University of Abdelhamid Ibn Badis, Mostaganem 27000, Algeria
  • Mohamed Benali Laboratory of Biotoxicology, Faculty of Nature and Life Sciences, University of DjillaliLiabes, Sidi Bel abbes 22000, Algeria
  • Ali Riazi Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), Faculty of Nature and life Sciences, University of Abdelhamid Ibn Badis, Mostaganem 27000, Algeria

DOI:

https://doi.org/10.38150/sajeb.5(2).p76-83

Abstract

 

The role of polyphenols and flavonoids in prevention of cellular damages carried out with the oxidative stress is well documented. In the present experiment, we determined the polyphenols and flavonoids concentrations of three extracts (ethanol 70%: V/V, methanol 80%: V/V and distilled water extracts) of carob pulp mature (Ceratonia siliqua L.) and their in vitro and in vivo antioxidant activity. A significant dose-dependent anti-free radical activ-ity of ethanolic extract of carob (EEC) was related to the highest polyphenol content (44.74 mg QE/mL) and to the in vitro antioxidant activity (EC50 = 0.28 mg/mL) of this extract. LC-MS /MS analysis of the EEC have shown the presence of several phenolic compounds as well as many types of flavonoids. The in vivo experiment brought out the significant effect of the daily EEC oral pre-treatment of rats, 30 min before AlCl3 administration for 28 d on the improvement of the total blood antioxidant capacity. These results suggest that the carob pulp contain many substances having in vitro and in vivo antioxidant effects, and which could be used as natural food additives in order to preserve food quality.

Author Biographies

Yasmina Mokhtaria Boufadia, Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), Faculty of Nature and life Sciences, University of Abdelhamid Ibn Badis, Mostaganem 27000, Algeria

 

Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), Faculty of Nature and life Sciences, University of Abdelhamid Ibn Badis, Mostaganem 27000, Algeria

Manel Elaoufi, Laboratory of Biotoxicology, Faculty of Nature and Life Sciences, University of DjillaliLiabes, Sidi Bel abbes 22000, Algeria

 

Laboratory of Biotoxicology, Faculty of Nature and Life Sciences, University of DjillaliLiabes, Sidi Bel abbes 22000, Algeria

Fatiha Tabet, Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), Faculty of Nature and life Sciences, University of Abdelhamid Ibn Badis, Mostaganem 27000, Algeria

Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), Faculty of Nature and life Sciences, University of Abdelhamid Ibn Badis, Mostaganem 27000, Algeria

Mohamed Benali, Laboratory of Biotoxicology, Faculty of Nature and Life Sciences, University of DjillaliLiabes, Sidi Bel abbes 22000, Algeria

Laboratory of Biotoxicology, Faculty of Nature and Life Sciences, University of DjillaliLiabes, Sidi Bel abbes 22000, Algeria

Ali Riazi, Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), Faculty of Nature and life Sciences, University of Abdelhamid Ibn Badis, Mostaganem 27000, Algeria

Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), Faculty of Nature and life Sciences, University of Abdelhamid Ibn Badis, Mostaganem 27000, Algeria

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Published

2015-09-07

Issue

Vol. 5 No. 2 (2015)

Section

Research Articles