title: Identification and quantification of polyphenols in carob fruits (Ceratonia siliqua L.) and derived products by HPLC-UV-ESI/MSn.
abstract: The polyphenolic patterns of carob pods (Ceratonia siliqua L.) and derived products were identified and quantified using high-performance liquid chromatography-UV absorption-electrospray ion trap mass spectrometry after pressurized liquid extraction and solid-phase extraction. In carob fiber, 41 individual phenolic compounds could be identified. In addition, spectrophotometric quantification using the Folin-Ciocalteu and vanillin assays was performed, and the antioxidative activity was determined as the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity. Carob pods contain 448 mg/kg extractable polyphenols comprising gallic acid, hydrolyzable and condensed tannins, flavonol-glycosides, and traces of isoflavonoids. Among the products investigated, carob fiber, a carob pod preparation rich in insoluble dietary fiber (total polyphenol content = 4142 mg/kg), shows the highest concentrations in flavonol-glycosides and hydrolyzable tannins, whereas roasted carob products contain the highest levels of gallic acid. The production process seems to have an important influence on the polyphenolic patterns and quantities in carob products.
authors.affiliation: Department of Food Science and Food Chemistry, University of Bonn, Endenicher Allee 11-13, 53115 Bonn, Germany. M.Papagiannopoulos@uni-bonn.de
authors.forename: Menelaos
authors.initials: M
authors.lastname: Papagiannopoulos
authors.forename: Hans Rainer
authors.initials: HR
authors.lastname: Wollseifen
authors.forename: Annett
authors.initials: A
authors.lastname: Mellenthin
authors.forename: Bernd
authors.initials: B
authors.lastname: Haber
authors.forename: Rudolf
authors.initials: R
authors.lastname: Galensa
mesh_terms: D000975:Antioxidants / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D007887:Fabaceae / Q000737:chemistry*; D005419:Flavonoids / Q000032:analysis*; D044948:Flavonols / Q000032:analysis; D005638:Fruit / Q000737:chemistry*; D005707:Gallic Acid / Q000032:analysis; D006027:Glycosides / Q000032:analysis; D006358:Hot Temperature; D010636:Phenols / Q000032:analysis*; D059808:Polyphenols; D021241:Spectrometry, Mass, Electrospray Ionization; D013634:Tannins / Q000032:analysis
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D044948:Flavonols; D006027:Glycosides; D010636:Phenols; D059808:Polyphenols; D013634:Tannins; D005707:Gallic Acid