Carob by-products and seaweeds for the development of functional bread

Ceratonia siliqua by-products and seven seaweeds were analysed as flour ingredients for development of functional breads. Results showed that carob presented significant high levels in total phenol (TP) compared to seaweeds and those were especially high (99.71 µmol GAE/g) in peel seed. Among analysed seaweeds, Himanthalia elongata was the one with higher TP content observed. In vitro antioxidant methods, DPPH, ORAC and TEAC, highlighted that carob by-products had more antioxidant activity than seaweeds and, among the last, H. elongata was more active than the rest, regardless of the method used. Quencher methods showed that carob by-products had higher antioxidant activity than the major part of flours seaweed analysed, probably associated to non-extractable phenolic compounds linked with fibre.

Bibliographic Details

Main Authors:	Rico, Daniel, Alonso de Linaje, Ana, Herrero, Ana M., Asensio Vegas, Carmen, Miranda, Jonatan, Martínez Villaluenga, Cristina, Luis, Daniel Antonio de, Martín Diana, Ana Belén
Other Authors:	CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Format:	artículo biblioteca
Language:	English
Published:	John Wiley & Sons 2018
Online Access:	http://hdl.handle.net/10261/241185 http://dx.doi.org/10.13039/100007652
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