Genetic information influence on phenolic composition and bioactivities of Ceratonia siliqua L. seeds
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Ceratonia siliqua L., commonly known as the carob tree is native to the Mediterranean countries and
is widely known and consumed. Due to its chemical constituents, flavoring properties, and nutritional
benefits, it has the potential to be of significant importance to the food industry1. The carob bean is
made up of 90% pulp and 10% seeds. Those seeds are widely used in the food industry as a thickening
agent (E-410). However, knowledge about phenolic composition and its relation to biological
properties is scarce. This study used seeds of thirteen carob varieties harvested in Algarve, Portugal.
The phenolic composition of the hydroethanolic extracts was analyzed by HPLC-DAD-ESI/MS. The
antioxidant, anti-inflammatory, cytotoxic and antibacterial properties of the extracts were also
analysed. The phenolic composition was analyzed by HPLC-DAD-ESI/MS. Cytotoxic activity was
evaluated by the colourimetric method of sulforhodamine B. Anti-inflammatory activity was
determined by inhibition of NO production in murine macrophages. The antibacterial activity was
evaluated through the method of successive microdilutions and the antioxidant activity through the
TBARS and CAA assays. Seventeen phenolics compounds were tentatively identified, being
(Epi)catechin dimer type dimer and apigenin-O-hexosyl-pentoside the most abundant ones (3.08 –
11.67 mg/mL). All the varieties studied exhibited the capacity to inhibit TBARS formation. The extract
obtained from the Gasparinha variety was the only one that inhibited the reactive oxygen species
formation in the CAA assay. For the cytotoxic activity only Cavi, Cardeira and Pé Comprido varieties
demonstrated the ability to inhibit the proliferation of the tumor cell lines tested, without showing a
hepatotoxic effect. All extracts presented a broad-spectrum microbial growth inhibition without an
efficient bactericidal power. These findings highlight Carob seed as a rich source of structurally diverse
biomolecules with potential application as additives in food formulation development. However,
further studies are needed to understand the correlation between phenolic compounds and the
bioactive properties associated with carob seed tissues.
