Carob pod, germ, and seed were analyzed for moisture, ash, protein, fat, carbohydrates and particularly for their tannins content. Recovery of tannins as affected by various solvent extraction systems was investigated. Carob pod meal contained high levels of carbohydrates, appreciable amounts of protein and low levels of fat. Germ and seed contained more fat and less carbohydrates. Seventy percent acetone was the most effective solvent for the exctration and recovery of tanniins.

Determination of chemical composition of Carob (Ceratonia Siliqua): protein, fat, carbohydrates and tannins / Avallone, Rossella; Plessi, Maria; Baraldi, Mario; Monzani, Agar. - In: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. - ISSN 0889-1575. - STAMPA. - 10:(1997), pp. 166-172.

Determination of chemical composition of Carob (Ceratonia Siliqua): protein, fat, carbohydrates and tannins

AVALLONE, Rossella;PLESSI, Maria;BARALDI, Mario;MONZANI, Agar
1997

Abstract

Carob pod, germ, and seed were analyzed for moisture, ash, protein, fat, carbohydrates and particularly for their tannins content. Recovery of tannins as affected by various solvent extraction systems was investigated. Carob pod meal contained high levels of carbohydrates, appreciable amounts of protein and low levels of fat. Germ and seed contained more fat and less carbohydrates. Seventy percent acetone was the most effective solvent for the exctration and recovery of tanniins.
10
166
172
Determination of chemical composition of Carob (Ceratonia Siliqua): protein, fat, carbohydrates and tannins / Avallone, Rossella; Plessi, Maria; Baraldi, Mario; Monzani, Agar. - In: JOURNAL OF FOOD COMPOSITION AND ANALYSIS. - ISSN 0889-1575. - STAMPA. - 10:(1997), pp. 166-172.
Avallone, Rossella; Plessi, Maria; Baraldi, Mario; Monzani, Agar
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11380/456666
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 167
  • ???jsp.display-item.citation.isi??? ND
social impact