Recovery of carob (Ceratonia siliqua L.) pulp as a source of natural compounds for functional ingredients

Abstract

[eng] Carob pulp powder (CPP), a by-product of Ceratonia siliqua L., is rich in bioactive com pounds with potential for functional foods. This study evaluated how genetic variability among cultivars affects the nutritional composition and functional quality of CPP. Nine teen cultivars from Majorca (13), Ibiza (4), and two open-flowering selections were grown under identical conditions in Majorca, Spain. CPP samples showed high dietary fibre (22.6–47.4 g/100 g dry matter), total sugars (22.5–62.5 g/100 g dm), and antioxidant activity (11.1–78.4 µmol TE/g dm, CUPRAC method). Significant differences among cultivars were observed in protein and fructose content, fatty acid profiles, antioxidant activity, colour, acidity, and functional properties like water- and oil-holding capacities. Principal component analysis distinguished the Ibiza cultivars by higher soluble solids, fructose, and stearic acid content but lower antioxidant activity. Open-flowering selections exhibited the highest antioxidant and water retention capacities. These results confirm that genetic origin strongly influences CPP’s nutritional and functional traits, endorsing its use as a natural, health-promoting ingredient for functional food development.