Study of the lipid fraction of Moroccan and Italian carobs (Ceratonia siliqua L.)
Carob (Ceratonia siliqua L.) is a characteristic fruit from the Mediterranean area, composed of a hard pulp and numerous seeds that have been unfairly undervalued and underutilized over time. To enhance the Mediterranean's biodiversity and support food production from sustainable resources, the...
Uloženo v:
| Vydáno v: | European journal of lipid science and technology Ročník 126; číslo 9 |
|---|---|
| Hlavní autoři: | , , , , , , , , |
| Médium: | Journal Article |
| Jazyk: | angličtina |
| Vydáno: |
Weinheim
Wiley Subscription Services, Inc
01.09.2024
|
| Témata: | |
| ISSN: | 1438-7697, 1438-9312 |
| On-line přístup: | Získat plný text |
| Tagy: |
Přidat tag
Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!
|
| Abstract | Carob (Ceratonia siliqua L.) is a characteristic fruit from the Mediterranean area, composed of a hard pulp and numerous seeds that have been unfairly undervalued and underutilized over time. To enhance the Mediterranean's biodiversity and support food production from sustainable resources, the carob has recently received attention for its nutritional value, and it has advantageously served as a healthy ingredient of many food products. Hence, in this study, the composition of the Mediterranean carob was further deepened by investigating its lipid fraction on a dry weight basis in relation to the fruit part (i.e., pulp and seeds) and the geographical origin (i.e., different Moroccan and Italian provinces). On average, lipids of pulp and seeds amounted to 1.71% and 2.46%, respectively. Predominant fatty acids were palmitic, oleic, and linoleic acids. Palmitic and oleic acids were higher in pulp (20.21%–26.50% and 37.63%–44.49%) than seeds (13.93%–17.26% and 31.92%–36.66%), whereas linoleic acid showed an opposite accumulation trend (pulp: 8.32%–15.46%, seeds: 38.19%–43.45%). Among sterols, β‐sitosterol (57.49%–72.47%), Δ‐5‐avenasterol (10.26%–21.27%), and stigmasterol (3.97%–8.11%) accounted for more than 70% of total sterols of pulp, whereas β‐sitosterol alone represented more than 70% of sterols in seeds. Considering tocopherols, γ‐tocopherol was the most abundant isomer both in pulp (10.37–22.78 mg/100 g) and seeds (4.95–22.86 mg/100 g). Carob also resulted in a good source of squalene, which on average was 2.17 mg kg−1 in pulp and 19.07 mg kg−1 in seeds. A principal component analysis pointed out that the study of the lipid fraction of carob can help in discriminating samples based on their Moroccan or Italian origin.
Practical Applications: The study provides further insights into the still‐little‐explored lipid fraction of Mediterranean carob and fills a relevant gap in the literature by contributing to a more exhaustive framework of the nutritional and functional value of this fruit. In a wider perspective, it can be of practical help in the formulation of carob‐based products and in the establishment of a more informed market of carob and carob‐based products.
Graphical : Maroccan and Sicilian carobs were investigated for their lipid profiles using advanced analytical techniques and statistical tools. A favorable FA composition and beneficial amounts of minor compounds with bioactive properties marked the Mediterranean carobs. Additionally, findings were discussed in relation to the fruit part and geographical origin. |
|---|---|
| AbstractList | Carob (Ceratonia siliqua L.) is a characteristic fruit from the Mediterranean area, composed of a hard pulp and numerous seeds that have been unfairly undervalued and underutilized over time. To enhance the Mediterranean's biodiversity and support food production from sustainable resources, the carob has recently received attention for its nutritional value, and it has advantageously served as a healthy ingredient of many food products. Hence, in this study, the composition of the Mediterranean carob was further deepened by investigating its lipid fraction on a dry weight basis in relation to the fruit part (i.e., pulp and seeds) and the geographical origin (i.e., different Moroccan and Italian provinces). On average, lipids of pulp and seeds amounted to 1.71% and 2.46%, respectively. Predominant fatty acids were palmitic, oleic, and linoleic acids. Palmitic and oleic acids were higher in pulp (20.21%–26.50% and 37.63%–44.49%) than seeds (13.93%–17.26% and 31.92%–36.66%), whereas linoleic acid showed an opposite accumulation trend (pulp: 8.32%–15.46%, seeds: 38.19%–43.45%). Among sterols, β‐sitosterol (57.49%–72.47%), Δ‐5‐avenasterol (10.26%–21.27%), and stigmasterol (3.97%–8.11%) accounted for more than 70% of total sterols of pulp, whereas β‐sitosterol alone represented more than 70% of sterols in seeds. Considering tocopherols, γ‐tocopherol was the most abundant isomer both in pulp (10.37–22.78 mg/100 g) and seeds (4.95–22.86 mg/100 g). Carob also resulted in a good source of squalene, which on average was 2.17 mg kg−1 in pulp and 19.07 mg kg−1 in seeds. A principal component analysis pointed out that the study of the lipid fraction of carob can help in discriminating samples based on their Moroccan or Italian origin.Practical Applications: The study provides further insights into the still‐little‐explored lipid fraction of Mediterranean carob and fills a relevant gap in the literature by contributing to a more exhaustive framework of the nutritional and functional value of this fruit. In a wider perspective, it can be of practical help in the formulation of carob‐based products and in the establishment of a more informed market of carob and carob‐based products. Carob (Ceratonia siliqua L.) is a characteristic fruit from the Mediterranean area, composed of a hard pulp and numerous seeds that have been unfairly undervalued and underutilized over time. To enhance the Mediterranean's biodiversity and support food production from sustainable resources, the carob has recently received attention for its nutritional value, and it has advantageously served as a healthy ingredient of many food products. Hence, in this study, the composition of the Mediterranean carob was further deepened by investigating its lipid fraction on a dry weight basis in relation to the fruit part (i.e., pulp and seeds) and the geographical origin (i.e., different Moroccan and Italian provinces). On average, lipids of pulp and seeds amounted to 1.71% and 2.46%, respectively. Predominant fatty acids were palmitic, oleic, and linoleic acids. Palmitic and oleic acids were higher in pulp (20.21%–26.50% and 37.63%–44.49%) than seeds (13.93%–17.26% and 31.92%–36.66%), whereas linoleic acid showed an opposite accumulation trend (pulp: 8.32%–15.46%, seeds: 38.19%–43.45%). Among sterols, β‐sitosterol (57.49%–72.47%), Δ‐5‐avenasterol (10.26%–21.27%), and stigmasterol (3.97%–8.11%) accounted for more than 70% of total sterols of pulp, whereas β‐sitosterol alone represented more than 70% of sterols in seeds. Considering tocopherols, γ‐tocopherol was the most abundant isomer both in pulp (10.37–22.78 mg/100 g) and seeds (4.95–22.86 mg/100 g). Carob also resulted in a good source of squalene, which on average was 2.17 mg kg⁻¹ in pulp and 19.07 mg kg⁻¹ in seeds. A principal component analysis pointed out that the study of the lipid fraction of carob can help in discriminating samples based on their Moroccan or Italian origin. Practical Applications: The study provides further insights into the still‐little‐explored lipid fraction of Mediterranean carob and fills a relevant gap in the literature by contributing to a more exhaustive framework of the nutritional and functional value of this fruit. In a wider perspective, it can be of practical help in the formulation of carob‐based products and in the establishment of a more informed market of carob and carob‐based products. Carob (Ceratonia siliqua L.) is a characteristic fruit from the Mediterranean area, composed of a hard pulp and numerous seeds that have been unfairly undervalued and underutilized over time. To enhance the Mediterranean's biodiversity and support food production from sustainable resources, the carob has recently received attention for its nutritional value, and it has advantageously served as a healthy ingredient of many food products. Hence, in this study, the composition of the Mediterranean carob was further deepened by investigating its lipid fraction on a dry weight basis in relation to the fruit part (i.e., pulp and seeds) and the geographical origin (i.e., different Moroccan and Italian provinces). On average, lipids of pulp and seeds amounted to 1.71% and 2.46%, respectively. Predominant fatty acids were palmitic, oleic, and linoleic acids. Palmitic and oleic acids were higher in pulp (20.21%–26.50% and 37.63%–44.49%) than seeds (13.93%–17.26% and 31.92%–36.66%), whereas linoleic acid showed an opposite accumulation trend (pulp: 8.32%–15.46%, seeds: 38.19%–43.45%). Among sterols, β‐sitosterol (57.49%–72.47%), Δ‐5‐avenasterol (10.26%–21.27%), and stigmasterol (3.97%–8.11%) accounted for more than 70% of total sterols of pulp, whereas β‐sitosterol alone represented more than 70% of sterols in seeds. Considering tocopherols, γ‐tocopherol was the most abundant isomer both in pulp (10.37–22.78 mg/100 g) and seeds (4.95–22.86 mg/100 g). Carob also resulted in a good source of squalene, which on average was 2.17 mg kg−1 in pulp and 19.07 mg kg−1 in seeds. A principal component analysis pointed out that the study of the lipid fraction of carob can help in discriminating samples based on their Moroccan or Italian origin. Practical Applications: The study provides further insights into the still‐little‐explored lipid fraction of Mediterranean carob and fills a relevant gap in the literature by contributing to a more exhaustive framework of the nutritional and functional value of this fruit. In a wider perspective, it can be of practical help in the formulation of carob‐based products and in the establishment of a more informed market of carob and carob‐based products. Graphical : Maroccan and Sicilian carobs were investigated for their lipid profiles using advanced analytical techniques and statistical tools. A favorable FA composition and beneficial amounts of minor compounds with bioactive properties marked the Mediterranean carobs. Additionally, findings were discussed in relation to the fruit part and geographical origin. Carob ( Ceratonia siliqua L.) is a characteristic fruit from the Mediterranean area, composed of a hard pulp and numerous seeds that have been unfairly undervalued and underutilized over time. To enhance the Mediterranean's biodiversity and support food production from sustainable resources, the carob has recently received attention for its nutritional value, and it has advantageously served as a healthy ingredient of many food products. Hence, in this study, the composition of the Mediterranean carob was further deepened by investigating its lipid fraction on a dry weight basis in relation to the fruit part (i.e., pulp and seeds) and the geographical origin (i.e., different Moroccan and Italian provinces). On average, lipids of pulp and seeds amounted to 1.71% and 2.46%, respectively. Predominant fatty acids were palmitic, oleic, and linoleic acids. Palmitic and oleic acids were higher in pulp (20.21%–26.50% and 37.63%–44.49%) than seeds (13.93%–17.26% and 31.92%–36.66%), whereas linoleic acid showed an opposite accumulation trend (pulp: 8.32%–15.46%, seeds: 38.19%–43.45%). Among sterols, β‐sitosterol (57.49%–72.47%), Δ‐5‐avenasterol (10.26%–21.27%), and stigmasterol (3.97%–8.11%) accounted for more than 70% of total sterols of pulp, whereas β‐sitosterol alone represented more than 70% of sterols in seeds. Considering tocopherols, γ‐tocopherol was the most abundant isomer both in pulp (10.37–22.78 mg/100 g) and seeds (4.95–22.86 mg/100 g). Carob also resulted in a good source of squalene, which on average was 2.17 mg kg −1 in pulp and 19.07 mg kg −1 in seeds. A principal component analysis pointed out that the study of the lipid fraction of carob can help in discriminating samples based on their Moroccan or Italian origin. Practical Applications : The study provides further insights into the still‐little‐explored lipid fraction of Mediterranean carob and fills a relevant gap in the literature by contributing to a more exhaustive framework of the nutritional and functional value of this fruit. In a wider perspective, it can be of practical help in the formulation of carob‐based products and in the establishment of a more informed market of carob and carob‐based products. |
| Author | Amar, Yasmine M. Ben Litrenta, Federica Mouad, Lahkim B. Chouaibi, Noureddine Albergamo, Ambrogina Brigui, Jamal Rando, Rossana Di Bella, Giuseppa Potortì, Angela G. |
| Author_xml | – sequence: 1 givenname: Yasmine M. Ben surname: Amar fullname: Amar, Yasmine M. Ben organization: Abdelmalek Essaâdi University – sequence: 2 givenname: Angela G. surname: Potortì fullname: Potortì, Angela G. organization: University of Messina – sequence: 3 givenname: Ambrogina surname: Albergamo fullname: Albergamo, Ambrogina email: aalbergamo@unime.it organization: University of Messina – sequence: 4 givenname: Federica surname: Litrenta fullname: Litrenta, Federica organization: University of Messina – sequence: 5 givenname: Rossana surname: Rando fullname: Rando, Rossana organization: University of Messina – sequence: 6 givenname: Lahkim B. surname: Mouad fullname: Mouad, Lahkim B. organization: Abdelmalek Essaâdi University – sequence: 7 givenname: Jamal surname: Brigui fullname: Brigui, Jamal organization: Abdelmalek Essaâdi University – sequence: 8 givenname: Noureddine surname: Chouaibi fullname: Chouaibi, Noureddine organization: Abdelmalek Essaâdi University – sequence: 9 givenname: Giuseppa surname: Di Bella fullname: Di Bella, Giuseppa organization: University of Messina |
| BookMark | eNqFkE1LAzEQhoMoaKtXzwEvemjN126yRyn1i4qIel7GbIIp6aYmWaT_3l1aFATxNMPwPDPDO0L7bWgNQqeUTCkh7NIsfZ4ywgQhhJd76IgKriYVp2x_18uykodolNKyR6qyJEfo6Tl3zQYHi_O7wd6tXYNtBJ1daIfpQ4hBa2gxtA2-y-Bd32uI4S3h85mJkEPrACfn3UcHeDG9OEYHFnwyJ7s6Rq_X85fZ7WTxeHM3u1pMNK9IORGyKgyXICohhJUVFE0hGyssl5oBcNAKSmkZVYRKQxVjDX-jQonSKiM55WN0vt27juGjMynXK5e08R5aE7pUc1oWSlFWDOjZL3QZutj23_UUZUQRWbCemm4pHUNK0dh6Hd0K4qampB4SroeE6--Ee0H8ErTLMCSXIzj_t1ZttU_nzeafI_X8fvHy434BKQOQCg |
| CitedBy_id | crossref_primary_10_3390_foods13172752 crossref_primary_10_3390_foods14152734 |
| Cites_doi | 10.1016/j.foodchem.2018.12.118 10.3390/su10072250 10.1016/B978-0-12-818188-1.00014-1 10.1016/j.foodres.2018.04.064 10.1111/1541-4337.12177 10.1016/B978-0-12-416003-3.00014-7 10.1111/jfpp.12770 10.1016/j.foodchem.2021.129263 10.1016/j.tifs.2021.05.037 10.1111/jfpp.13700 10.3146/0095-3679-43.1.1 10.1016/S0308-8146(99)00265-4 10.3917/jie.pr1.0140 10.1016/j.scienta.2009.07.009 10.1016/j.jfca.2017.12.027 10.1017/S0007114508981423 10.1007/s00217-020-03635-4 10.3390/nu14081666 10.1016/j.jfca.2021.104307 10.1002/ejlt.200700040 10.3390/antiox4010124 10.1002/ejlt.201100203 10.1016/j.foodchem.2005.06.045 10.1016/j.scienta.2011.06.034 10.1007/s13197-020-04274-z 10.1002/fsn3.776 10.1002/jsfa.9437 10.3390/foods11142154 10.1002/aocs.12627 10.3390/agriculture13051096 10.3390/su13148026 10.1007/s00217-017-3018-8 10.1016/j.foodchem.2016.10.126 10.1016/j.ijbiomac.2014.02.017 10.1016/j.lwt.2015.06.037 10.1007/978-3-319-70272-8_17 |
| ContentType | Journal Article |
| Copyright | 2024 Wiley‐VCH GmbH 2024. This article is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. |
| Copyright_xml | – notice: 2024 Wiley‐VCH GmbH – notice: 2024. This article is published under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. |
| DBID | AAYXX CITATION 7T7 8FD C1K FR3 P64 7S9 L.6 |
| DOI | 10.1002/ejlt.202400036 |
| DatabaseName | CrossRef Industrial and Applied Microbiology Abstracts (Microbiology A) Technology Research Database Environmental Sciences and Pollution Management Engineering Research Database Biotechnology and BioEngineering Abstracts AGRICOLA AGRICOLA - Academic |
| DatabaseTitle | CrossRef Engineering Research Database Technology Research Database Industrial and Applied Microbiology Abstracts (Microbiology A) Biotechnology and BioEngineering Abstracts Environmental Sciences and Pollution Management AGRICOLA AGRICOLA - Academic |
| DatabaseTitleList | Engineering Research Database AGRICOLA CrossRef |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Engineering |
| EISSN | 1438-9312 |
| EndPage | n/a |
| ExternalDocumentID | 10_1002_ejlt_202400036 EJLT202400036 |
| Genre | article |
| GeographicLocations | Mediterranean region |
| GeographicLocations_xml | – name: Mediterranean region |
| GroupedDBID | .3N .GA .Y3 05W 0R~ 10A 1L6 1OC 1ZS 31~ 33P 3SF 3WU 4.4 50Y 50Z 51W 51X 52M 52N 52O 52P 52S 52T 52U 52W 52X 53G 5GY 5VS 66C 702 7PT 8-0 8-1 8-3 8-4 8-5 8UM 930 A03 AAESR AAEVG AAHBH AAHHS AAHQN AAMNL AANHP AANLZ AAONW AASGY AAXRX AAYCA AAZKR ABCQN ABCUV ABDBF ABEML ABIJN ABJNI ABPVW ACAHQ ACBWZ ACCFJ ACCZN ACGFS ACIWK ACPOU ACPRK ACRPL ACSCC ACUHS ACXBN ACXQS ACYXJ ADBBV ADEOM ADIZJ ADKYN ADMGS ADNMO ADOZA ADXAS ADZMN ADZOD AEEZP AEIGN AEIMD AENEX AEQDE AEUQT AEUYR AFBPY AFFPM AFGKR AFPWT AFRAH AFWVQ AFZJQ AHBTC AITYG AIURR AIWBW AJBDE AJXKR ALAGY ALMA_UNASSIGNED_HOLDINGS ALUQN ALVPJ AMBMR AMYDB ATUGU AUFTA AZBYB AZFZN AZVAB BAFTC BDRZF BFHJK BHBCM BMNLL BMXJE BNHUX BROTX BRXPI BY8 CS3 D-E D-F DCZOG DPXWK DR2 DRFUL DROCM DRSTM DU5 EBD EBS EJD F00 F01 F04 F5P FEDTE G-S G.N GNP GODZA H.T H.X HF~ HGLYW HHY HHZ HVGLF HZ~ IX1 J0M JPC KQQ LATKE LAW LC2 LC3 LEEKS LH4 LITHE LOXES LP6 LP7 LUTES LW6 LYRES MEWTI MK4 MRFUL MRSTM MSFUL MSSTM MXFUL MXSTM N04 N05 N9A NF~ O66 O9- OIG P2W P2X P4D Q.N Q11 QB0 QRW R.K ROL RWI RX1 RYL SUPJJ TUS UB1 V2E W8V W99 WBKPD WIH WIK WJL WNSPC WOHZO WQJ WRC WXSBR WYISQ XG1 XV2 Y6R ZZTAW ~IA ~KM ~WT AAMMB AAYXX AEFGJ AEYWJ AGHNM AGQPQ AGXDD AGYGG AIDQK AIDYY CITATION O8X 1OB 7T7 8FD C1K FR3 P64 7S9 L.6 |
| ID | FETCH-LOGICAL-c3906-4795e37a49444f79a5d57df4f37c2aa3ac8a67f218017e1822d3b14846f8e7313 |
| IEDL.DBID | DRFUL |
| ISICitedReferencesCount | 3 |
| ISICitedReferencesURI | http://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=Summon&SrcAuth=ProQuest&DestLinkType=CitingArticles&DestApp=WOS_CPL&KeyUT=001253948500001&url=https%3A%2F%2Fcvtisr.summon.serialssolutions.com%2F%23%21%2Fsearch%3Fho%3Df%26include.ft.matches%3Dt%26l%3Dnull%26q%3D |
| ISSN | 1438-7697 |
| IngestDate | Fri Nov 14 18:41:57 EST 2025 Wed Aug 13 08:05:34 EDT 2025 Sat Nov 29 03:29:21 EST 2025 Tue Nov 18 20:54:01 EST 2025 Wed Jan 22 17:14:13 EST 2025 |
| IsDoiOpenAccess | false |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 9 |
| Language | English |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c3906-4795e37a49444f79a5d57df4f37c2aa3ac8a67f218017e1822d3b14846f8e7313 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 14 content type line 23 |
| OpenAccessLink | https://doi.org/10.1002/ejlt.202400036 |
| PQID | 3112080752 |
| PQPubID | 2030175 |
| PageCount | 11 |
| ParticipantIDs | proquest_miscellaneous_3165881251 proquest_journals_3112080752 crossref_primary_10_1002_ejlt_202400036 crossref_citationtrail_10_1002_ejlt_202400036 wiley_primary_10_1002_ejlt_202400036_EJLT202400036 |
| PublicationCentury | 2000 |
| PublicationDate | September 2024 2024-09-00 20240901 |
| PublicationDateYYYYMMDD | 2024-09-01 |
| PublicationDate_xml | – month: 09 year: 2024 text: September 2024 |
| PublicationDecade | 2020 |
| PublicationPlace | Weinheim |
| PublicationPlace_xml | – name: Weinheim |
| PublicationTitle | European journal of lipid science and technology |
| PublicationYear | 2024 |
| Publisher | Wiley Subscription Services, Inc |
| Publisher_xml | – name: Wiley Subscription Services, Inc |
| References | 2017; 41 2011; 113 2023; 13 2013; 3 2013; 4 2015; 4 2000; 69 2019; 99 2021; 247 2006; 99 2015; 266 2018; 244 2013; 41 2020; 57 2018; 109 2023; 3 2011; 130 2019; 283 2018; 66 2008; 100 2007; 109 2016; 15 2018; 42 2014; 66 2021; 13 2018; 6 2000 2021; 114 2020 2015; 64 2016; 43 2009; 123 1997; 17 2022; 14 2017 2014; 57 2021; 351 2022; 10 2022; 11 2022; 99 2017; 221 2018; 10 2022; 106 2012; 65 e_1_2_9_11_1 e_1_2_9_34_1 e_1_2_9_10_1 e_1_2_9_35_1 e_1_2_9_13_1 e_1_2_9_32_1 e_1_2_9_12_1 Youssef M. K. E. (e_1_2_9_44_1) 2013; 3 European Commission. Commission Implementing Regulation (e_1_2_9_33_1) 2014; 57 e_1_2_9_15_1 e_1_2_9_38_1 e_1_2_9_14_1 e_1_2_9_39_1 e_1_2_9_17_1 e_1_2_9_36_1 e_1_2_9_16_1 e_1_2_9_37_1 e_1_2_9_19_1 e_1_2_9_18_1 The Association of Official Analytical Chemists (AOAC) (e_1_2_9_30_1) 2000 e_1_2_9_41_1 e_1_2_9_42_1 e_1_2_9_20_1 Batlle I. (e_1_2_9_28_1) 1997 e_1_2_9_40_1 e_1_2_9_45_1 e_1_2_9_21_1 e_1_2_9_46_1 e_1_2_9_24_1 e_1_2_9_43_1 e_1_2_9_23_1 e_1_2_9_8_1 Tous J. (e_1_2_9_2_1) 2013; 41 e_1_2_9_7_1 e_1_2_9_6_1 e_1_2_9_5_1 e_1_2_9_4_1 e_1_2_9_3_1 Khlifa M. (e_1_2_9_9_1) 2013; 4 European Commission (e_1_2_9_31_1) 2015; 266 e_1_2_9_26_1 e_1_2_9_25_1 Yatim M. (e_1_2_9_22_1) 2022; 10 e_1_2_9_47_1 e_1_2_9_27_1 e_1_2_9_48_1 e_1_2_9_29_1 |
| References_xml | – volume: 13 start-page: 8026 year: 2021 article-title: Sustainability opportunities for Mediterranean food products through new formulations based on carob flour ( L.) publication-title: Sustainability – start-page: 159 year: 2020 end-page: 180 – volume: 10 start-page: 10 year: 2022 end-page: 14 article-title: Morphological and chemical characterization of carob pulps collected from four Moroccan regions publication-title: Moroccan Journal of Chemistry – volume: 99 start-page: 2697 year: 2019 end-page: 2707 article-title: Effect of carob variety and roasting on the antioxidant capacity, and the phenolic and furanic contents of carob liquors publication-title: Journal of the Science of Food and Agriculture – volume: 113 start-page: 1299 year: 2011 end-page: 1320 article-title: Squalene—Biochemistry, molecular biology, process biotechnology, and applications publication-title: European Journal of Lipid Science and Technology – volume: 106 year: 2022 article-title: Chemical characterization of Sicilian dried nopal [ (L.) Mill.] publication-title: Journal of Food Composition and Analysis – volume: 6 start-page: 2151 year: 2018 end-page: 2161 article-title: Nutritional characterization of carobs and traditional carob products publication-title: Food Science & Nutrition – start-page: 216 year: 2017 end-page: 226 article-title: Influence of carob pod ( L.) variety and processing on the antioxidant capacity and total phenolic content of carob liquors – volume: 266 start-page: 29 year: 2015 end-page: 52 article-title: European Commission implementing Regulation 2015/1833 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive‐residue oil and on the relevant methods of analysis publication-title: Official Journal of the European Union – volume: 14 start-page: 1666 year: 2022 article-title: Effect of dietary enrichment with flaxseed, vitamin e and selenium, and of market class on the broiler breast meat—Part 1: Nutritional and functional traits publication-title: Nutrients – volume: 99 start-page: 115 year: 2006 end-page: 120 article-title: Oil content and fatty acid composition of some underutilized legumes from Nigeria publication-title: Food Chemistry – volume: 247 start-page: 411 year: 2021 end-page: 426 article-title: Characterization and authentication of olive, and other vegetable oils by combination of chromatographic and chemometric techniques: Role of fatty acids, tocopherols, sterols and squalene publication-title: European Food Research and Technology – year: 2000 – volume: 4 start-page: 124 year: 2015 end-page: 133 article-title: Oil content, fatty acid composition and distributions of vitamin‐E‐active compounds of some fruit seed oils publication-title: Antioxidants – volume: 41 year: 2017 article-title: Valorization of carob's germ and seed peel as natural antioxidant ingredients in gluten‐free crackers publication-title: Journal of Food Processing and Preservation – volume: 65 start-page: 223 year: 2012 end-page: 233 article-title: Biological importance and applications of squalene and squalane publication-title: Advances in Food and Nutrition Research – volume: 43 start-page: 1 year: 2016 end-page: 11 article-title: Peanut oil stability and physical properties across a range of industrially relevant oleic acid/linoleic acid ratios publication-title: Peanut Science – volume: 41 start-page: 385 year: 2013 end-page: 456 article-title: The carob tree: Botany, horticulture, and genetic resources publication-title: Horticultural Reviews – volume: 244 start-page: 959 year: 2018 end-page: 977 article-title: Carob as cocoa substitute: A review on composition, health benefits and food applications publication-title: European Food Research and Technology – volume: 15 start-page: 63 year: 2016 end-page: 72 article-title: Carob kibble: A bioactive‐rich food ingredient publication-title: Comprehensive Reviews in Food Science and Food Safety – volume: 221 start-page: 1631 year: 2017 end-page: 1636 article-title: Fast UPLC/PDA determination of squalene in Sicilian P.D.O. pistachio from Bronte: Optimization of oil extraction method and analytical characterization publication-title: Food Chemistry – volume: 100 start-page: 1183 year: 2008 end-page: 1191 article-title: Beneficial or harmful influence of phytosterols on human cells? publication-title: British Journal of Nutrition – volume: 283 start-page: 675 year: 2019 end-page: 687 article-title: Variation in pod metabolome in context of its different geographical origin, ripening stage and roasting process publication-title: Food Chemistry – volume: 10 start-page: 2250 year: 2018 article-title: Exploratory analysis of the productivity of carob tree ( ) orchards conducted under dry‐farming conditions publication-title: Sustainability – volume: 130 start-page: 181 year: 2011 end-page: 184 article-title: Lipid evaluation of cultivated and wild carob ( L.) seed oil growing in Turkey publication-title: Scientia Horticulturae – volume: 114 start-page: 310 year: 2021 end-page: 322 article-title: Carob bean ( L.): A new perspective for functional food publication-title: Trends in Food Science and Technology – volume: 66 start-page: 74 year: 2014 end-page: 80 article-title: Locust bean gum: Processing, properties and food applications—A review publication-title: International Journal of Biological Macromolecules – volume: 13 start-page: 1096 year: 2023 article-title: Nutritional and health values of tunisian edible oils from less‐used plant sources publication-title: Agriculture – volume: 109 start-page: 710 year: 2007 end-page: 732 article-title: Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential publication-title: European Journal of Lipid Science and Technology – volume: 42 year: 2018 article-title: Carob by‐products and seaweeds for the development of functional bread publication-title: Journal of Food Processing and Preservation – volume: 66 start-page: 221 year: 2018 end-page: 229 article-title: Revealing the relationship between vegetable oil composition and oxidative stability: A multifactorial approach publication-title: Journal of Food Composition and Analysis – volume: 3 start-page: 127 year: 2023 end-page: 147 article-title: Carob as an agrifood chain product of cultural, agricultural and economic importance in the Mediterranean region publication-title: Journal of Innovation Economics & Management – volume: 69 start-page: 283 issue: 3 year: 2000 end-page: 287 article-title: Processing and characterization of carob powder publication-title: Food Chemistry – volume: 64 start-page: 650 year: 2015 end-page: 656 article-title: Carob seed peel as natural antioxidant in minced and refrigerated (4°C) Atlantic horse mackerel ( trachurus) publication-title: LWT ‐ Food Science and Technology – volume: 99 start-page: 685 year: 2022 end-page: 696 article-title: Fatty acids, sterols, and tocopherols composition in seed oil extracts from four Moroccan ecotypes of L publication-title: Journal of the American Oil Chemists' Society – volume: 57 start-page: 2404 year: 2020 end-page: 2413 article-title: Evaluation of chemical composition, antioxidant potential and functional properties of carob ( L.) seeds publication-title: Journal of Food Science and Technology – volume: 3 start-page: 304 year: 2013 end-page: 308 article-title: Assessment of proximate chemical composition, nutritional status, fatty acid composition and phenolic compounds of carob ( L.) publication-title: Public Health Nutrition – volume: 123 start-page: 110 year: 2009 end-page: 116 article-title: Fruit and seed diversity of domesticated carob ( L.) in Morocco publication-title: Scientia Horticulturae – volume: 109 start-page: 517 year: 2018 end-page: 525 article-title: Chemical characterization of a variety of cold‐pressed gourmet oils available on the Brazilian market publication-title: Food Research International – volume: 57 start-page: 1 year: 2014 end-page: 28 article-title: (EU) No 1348/2013 of 16 December 2013 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive‐residue oil and on the relevant methods of analysis publication-title: Official Journal of the European Union – volume: 351 year: 2021 article-title: Chemical characterization of carob seeds ( L.) and use of different extraction techniques to promote its bioactivity publication-title: Food Chemistry – volume: 11 start-page: 2154 year: 2022 article-title: Carob: A sustainable opportunity for metabolic health publication-title: Foods – volume: 17 year: 1997 – volume: 4 start-page: 348 year: 2013 end-page: 353 article-title: Determination of chemical composition of carob pod ( L) and its morphological study publication-title: Journal of Materials and Environmental Science – ident: e_1_2_9_19_1 doi: 10.1016/j.foodchem.2018.12.118 – ident: e_1_2_9_4_1 doi: 10.3390/su10072250 – volume: 266 start-page: 29 year: 2015 ident: e_1_2_9_31_1 article-title: European Commission implementing Regulation 2015/1833 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive‐residue oil and on the relevant methods of analysis publication-title: Official Journal of the European Union – ident: e_1_2_9_16_1 doi: 10.1016/B978-0-12-818188-1.00014-1 – ident: e_1_2_9_39_1 doi: 10.1016/j.foodres.2018.04.064 – ident: e_1_2_9_3_1 – ident: e_1_2_9_8_1 doi: 10.1111/1541-4337.12177 – ident: e_1_2_9_46_1 doi: 10.1016/B978-0-12-416003-3.00014-7 – ident: e_1_2_9_14_1 doi: 10.1111/jfpp.12770 – volume-title: Official method 920.39. Official methods of analysis year: 2000 ident: e_1_2_9_30_1 – ident: e_1_2_9_25_1 doi: 10.1016/j.foodchem.2021.129263 – ident: e_1_2_9_7_1 doi: 10.1016/j.tifs.2021.05.037 – ident: e_1_2_9_13_1 doi: 10.1111/jfpp.13700 – ident: e_1_2_9_43_1 doi: 10.3146/0095-3679-43.1.1 – ident: e_1_2_9_11_1 doi: 10.1016/S0308-8146(99)00265-4 – ident: e_1_2_9_6_1 doi: 10.3917/jie.pr1.0140 – ident: e_1_2_9_27_1 doi: 10.1016/j.scienta.2009.07.009 – ident: e_1_2_9_42_1 doi: 10.1016/j.jfca.2017.12.027 – volume: 57 start-page: 1 year: 2014 ident: e_1_2_9_33_1 article-title: (EU) No 1348/2013 of 16 December 2013 amending Regulation (EEC) No 2568/91 on the characteristics of olive oil and olive‐residue oil and on the relevant methods of analysis publication-title: Official Journal of the European Union – ident: e_1_2_9_45_1 doi: 10.1017/S0007114508981423 – ident: e_1_2_9_48_1 doi: 10.1007/s00217-020-03635-4 – volume: 4 start-page: 348 year: 2013 ident: e_1_2_9_9_1 article-title: Determination of chemical composition of carob pod (Ceratonia siliqua L) and its morphological study publication-title: Journal of Materials and Environmental Science – volume: 41 start-page: 385 year: 2013 ident: e_1_2_9_2_1 article-title: The carob tree: Botany, horticulture, and genetic resources publication-title: Horticultural Reviews – ident: e_1_2_9_34_1 doi: 10.3390/nu14081666 – ident: e_1_2_9_17_1 doi: 10.1016/j.jfca.2021.104307 – ident: e_1_2_9_38_1 doi: 10.1002/ejlt.200700040 – ident: e_1_2_9_40_1 doi: 10.3390/antiox4010124 – volume: 3 start-page: 304 year: 2013 ident: e_1_2_9_44_1 article-title: Assessment of proximate chemical composition, nutritional status, fatty acid composition and phenolic compounds of carob (Ceratonia siliqua L.) publication-title: Public Health Nutrition – ident: e_1_2_9_47_1 doi: 10.1002/ejlt.201100203 – ident: e_1_2_9_41_1 doi: 10.1016/j.foodchem.2005.06.045 – ident: e_1_2_9_10_1 doi: 10.1016/j.scienta.2011.06.034 – ident: e_1_2_9_24_1 doi: 10.1007/s13197-020-04274-z – ident: e_1_2_9_36_1 doi: 10.1002/fsn3.776 – ident: e_1_2_9_20_1 doi: 10.1002/jsfa.9437 – volume-title: Carob tree: Ceratonia siliqua L.‐promoting the conservation and use of underutilized and neglected crops year: 1997 ident: e_1_2_9_28_1 – ident: e_1_2_9_18_1 doi: 10.3390/foods11142154 – volume: 10 start-page: 10 year: 2022 ident: e_1_2_9_22_1 article-title: Morphological and chemical characterization of carob pulps collected from four Moroccan regions publication-title: Moroccan Journal of Chemistry – ident: e_1_2_9_23_1 doi: 10.1002/aocs.12627 – ident: e_1_2_9_32_1 doi: 10.3390/agriculture13051096 – ident: e_1_2_9_5_1 doi: 10.3390/su13148026 – ident: e_1_2_9_26_1 – ident: e_1_2_9_37_1 doi: 10.1007/s00217-017-3018-8 – ident: e_1_2_9_35_1 doi: 10.1016/j.foodchem.2016.10.126 – ident: e_1_2_9_12_1 doi: 10.1016/j.ijbiomac.2014.02.017 – ident: e_1_2_9_15_1 doi: 10.1016/j.lwt.2015.06.037 – ident: e_1_2_9_21_1 doi: 10.1007/978-3-319-70272-8_17 – ident: e_1_2_9_29_1 |
| SSID | ssj0009660 |
| Score | 2.430298 |
| Snippet | Carob (Ceratonia siliqua L.) is a characteristic fruit from the Mediterranean area, composed of a hard pulp and numerous seeds that have been unfairly... Carob ( Ceratonia siliqua L.) is a characteristic fruit from the Mediterranean area, composed of a hard pulp and numerous seeds that have been unfairly... |
| SourceID | proquest crossref wiley |
| SourceType | Aggregation Database Enrichment Source Index Database Publisher |
| SubjectTerms | Biodiversity Carob Ceratonia siliqua fatty acid composition Food Food composition Food production Fruits ingredients isomers Linoleic acid Lipids markets Mediterranean region Nutritive value phytosterols principal component analysis Principal components analysis provenance Pulp Squalene Sterols stigmasterol technology Tocopherol Tocopherols |
| Title | Study of the lipid fraction of Moroccan and Italian carobs (Ceratonia siliqua L.) |
| URI | https://onlinelibrary.wiley.com/doi/abs/10.1002%2Fejlt.202400036 https://www.proquest.com/docview/3112080752 https://www.proquest.com/docview/3165881251 |
| Volume | 126 |
| WOSCitedRecordID | wos001253948500001&url=https%3A%2F%2Fcvtisr.summon.serialssolutions.com%2F%23%21%2Fsearch%3Fho%3Df%26include.ft.matches%3Dt%26l%3Dnull%26q%3D |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| journalDatabaseRights | – providerCode: PRVWIB databaseName: Wiley Online Library Full Collection 2020 customDbUrl: eissn: 1438-9312 dateEnd: 99991231 omitProxy: false ssIdentifier: ssj0009660 issn: 1438-7697 databaseCode: DRFUL dateStart: 20000101 isFulltext: true titleUrlDefault: https://onlinelibrary.wiley.com providerName: Wiley-Blackwell |
| link | http://cvtisr.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1ba9swFD50yR7Wh67dhaVLhwaFbQ9eM0uy5MfRJrQjLd1IRt6MbMngEZw0Tgr99zvHdpzkYRS6N1_kC-ei80k65xPAaehbinPWszJOcIDijKeFlB6ajrQmNlaVhbS_h-rmRk8m4e1WFX_FD9FMuJFnlP01ObiJi7MNaaj7M6VcSMqBxF74GbR9NF7ZgvbFr8F4uCHeDapKYYGOrYJQrYkbe_7Z7ht2A9MGbW5j1jLoDF7-_-8ewkENONn3ykKOYM_lr2B_i4bwNfykZMIHNksZokE2zeaZZemiqnigq9czjHKoAmZyy66W5cwIo_1-4oJ9PidWZuwYDCuyaXa3Mmz49csbGA_6o_NLr95qwUt42Atofk06rowIhRCpCo20UtlUpFwlvjHcJNoEKkU8gB7scEziWx7jSEoEqXaKf-NvoZXPcvcOmNZWJkrTghsXsSKuqdDESlmMfFrGogPeWs5RUvOQ03YY06hiUPYjElXUiKoDn5r284qB458tu2u1RbUnFhFHQNkjxmW_Ax-b2-hDtDBicjdbURvEYZqgXgf8UomPfCnq_xiOmrPjpzz0Hl7QcZWu1oXWcrFyJ_A8uV9mxeJDbcV_AeHd70M |
| linkProvider | Wiley-Blackwell |
| linkToHtml | http://cvtisr.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV1LT9wwEB4VqAQc6AMQC5S6UiXKIbDEduwcEbCCNqxatCBukRM7UtAqC_tA4t8zk2SzcEBIFcc4k4fsGc_n8cxngJ-hb8nPWc_KJMUFijOeFlJ6qDrSmsRYVRbSXkeq29U3N-HfOpuQamEqfogm4EaWUc7XZOAUkD6YsYa62z4lQ1ISJE7Dc7AgUJdQyRdOLjtX0Yx5N6hKhQVatgpCNWVubPsHL9_w0jPN4OZz0Fp6nc6nd_jfz7BSQ052VOnIF_jgiq-w_IyIcBX-UTrhIxtkDPEg6-d3uWXZsKp5oNaLAfo5HARmCsvOx2VshNGJP8mI_TomXmacGgwb5f38fmJYtL-3Bled097xmVcftuClPGwHFGGTjisjQiFEpkIjrVQ2ExlXqW8MN6k2gcoQEaANO1yV-JYnuJYSQaad4od8HeaLQeE2gGltZao0bblxkShimwpNopRF36dlIlrgTTs6TmsmcjoQox9XHMp-TF0VN13Vgt1G_q7i4HhVcns6bnFti6OYI6RsE-ey34IfzW20ItoaMYUbTEgGkZgmsNcCvxzFN74Un_6Oes3V5v889B0Wz3oXURydd_9swRK1V8lr2zA_Hk7cN_iYPozz0XCnVuknTCjzMw |
| linkToPdf | http://cvtisr.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV1LT-MwEB5BWSE4wC4PUSisV1pp4RAosR07R9RS8chW7AoQt8iJHSmoSksfSPx7PEma0gNCQhzjOA95Zjyf7ZlvAH77rkY_px3No9guUIxyJOPcsarDtYqUFnki7X0gul358ODflNGEmAtT8ENUG25oGfl8jQZuBjo5mbGGmsceBkNiEKSdhhdhiWElmRostf937oIZ865XpAoza9nC88WUubHpnsy_Yd4zzeDmW9Cae53O-hf873dYKyEnOSt05AcsmGwDVt8QEW7CPwwnfCH9hFg8SHrpINUkGRY5D9j6t2_9nBUCUZkml-N8b4RgxZ9oRA5byMtspwZFRmkvfZooEhwfbcFd5_y2deGUxRacmPpND3fYuKFCMZ8xlghfcc2FTlhCRewqRVUslScSiwisDRu7KnE1jexainmJNIKe0m2oZf3M7ACRUvNYSDxyoywSyDblq0gIbX2f5BGrgzMd6DAumcixIEYvLDiU3RCHKqyGqg5_qv6DgoPj3Z6NqdzC0hZHIbWQsomcy24dflW3rRXh0YjKTH-CfSwSkwj26uDmUvzgS-H5VXBbXe1-5qGfsHzT7oTBZfd6D1awuYhda0BtPJyYffgWP4_T0fCg1OhX5uryrg |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Study+of+the+lipid+fraction+of+Moroccan+and+Italian+carobs+%28Ceratonia+siliqua+L.%29&rft.jtitle=European+journal+of+lipid+science+and+technology&rft.au=Amar%2C+Yasmine+M.+Ben&rft.au=Potort%C3%AC%2C+Angela+G.&rft.au=Albergamo%2C+Ambrogina&rft.au=Litrenta%2C+Federica&rft.date=2024-09-01&rft.issn=1438-7697&rft.eissn=1438-9312&rft.volume=126&rft.issue=9&rft.epage=n%2Fa&rft_id=info:doi/10.1002%2Fejlt.202400036&rft.externalDBID=10.1002%252Fejlt.202400036&rft.externalDocID=EJLT202400036 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=1438-7697&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=1438-7697&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=1438-7697&client=summon |