Λεξικό .. Carob bean (Locust bean gum, St John’s bread)

Carob bean (Locust bean gum, St John's bread, Χαρούπι, ξυλοκέρατο) [(L) Ceratonia siliqua], Κερατέα η έλλοβος, Χαρουπιά, Ξυλοκερατιά.  Carob is a Mediterranean tree.  The horn-shaped pod of the tree give a gum.  The ground Kernel endosperms of the pods are made into a flour. Phenolic ingredients of an aqueous carob extract are well characterized and consist of mainly gallic acid (GA). carob extract and its major phenolic ingredient GA modulate gene expression and protect colon adenoma cells from genotoxic impact of H(2)O(2). Upregulation of stress-response genes could not be related to functional consequences[1]. Ozcan MM, et al (2007) studied the approximate composition and mineral contents of carob fruit (Ceratonia siliqua), and the traditional foods produced from this fruit, carob flour and carob syrup.

Protein, crude fiber and ash content and energy values of carob syrup were lower than the values of both carob fruit and carob flour. According to the results, the total sugar content, the most important constituents of carob products, were 48.35%, 41.55% and 63.88% for fruit, flour and syrup, respectively. These products contained high amounts of calcium, potassium, magnesium, sodium and phosphorus, which were the most abundant elements in carob fruits (P < 0.05). Among the samples, potassium, phosphorus and calcium had the highest values in carob syrup, respectively. Carob flour also contained these elements in high amounts, with the addition of sodium. We extended the notion that carob fruit, flour and syrup were rich sources of carbohydrates, proteins and minerals. Carob is a food additive symbolized with the number E410.  In RAST Carob bean is symbolized as R96.

References

1. Klenow S, Jahns F, Pool-Zobel BL, Glei M. Does an extract of carob (Ceratonia siliqua L.) have chemopreventive potential related to oxidative stress and drug metabolism in human colon cells? J Agric Food Chem.2009 Apr 8;57(7):2999-3004.

2. Ozcan MM, Arslan D, Gökçalik H. Some compositional properties and mineral contents of carob (Ceratonia siliqua) fruit, flour and syrup. Int J Food Sci Nutr.2007 Dec;58(8):652-8.