Carob and poppy as sources of functional ingredients

Abstract

Rogač (Ceratonia siliqua L.) je drvo mediteranskog područja, čiji se plod (mahuna) tradicionalno upotrebljava u kulinarstvu, a u današnje vrijeme posebno kao zamjena za kakaov prah. Iznimno je bogat polisaharidima, kao i polifenolima (posebice taninima), a zahvaljujući njihovim antioksidacijskim svojstvima, sve veću primjenu ima i u medicinske svrhe. Mak (Papaver somniferum L.) je začinska biljka mediteranskog područja, koja se najčešće koristi u konditorskoj i farmaceutskoj industriji. Bogat je alkaloidima (morfin, papaverin, noskapin, tebain i dr.), no, s druge strane, bioaktivni sastav maka još uvijek nije dovoljno istražen. Stoga, cilj ovog rada bio je odrediti bioaktivni sastav (ukupni polifenoli i flavonoidi, flavan-3-oli, hidroksicimentne kiseline, proantocijanidini, ukupni tanini, flavoni i flavonoli), antioksidacijski kapacitet te udjel topljivih polisaharida rogača i maka. Udjel polifenolnih spojeva, kao i antioksidacijski kapacitet ispitan reakcijama s radikalima 2,2′-azino-bis(3-etilbenzotiazolin-6-sulfonskom kiselinom) (ABTS) i 2,2′-difenil-1-pikrilhidrazilom (DPPH) te željezo(III)-tripiridiltriazinom (FRAP), određen je spektrofotometrijskim metodama. Definiran je i senzorski profil napitaka rogača i maka pripremljenih s vodom i mlijekom te je provedena senzorska analiza istih. Prema dobivenim rezultatima, u odnosu na mak, rogač se istaknuo kao bolji izvor bioaktivnih spojeva, izraženijih antioksidacijskih svojstava, kao i višeg udjela topljivih polisaharida. Udjel ukupnih polifenola u rogaču iznosio je 5,78±0,08 mg EGK/g, dok je u maku udjel istih iznosio 2,16±0,00 mg EGK/g. Napitci rogača su senzorski bolje ocijenjeni, posebice napitak s vodom, dok je kod maka prihvatljiviji bio napitak s mlijekom.Carob (Ceratonia siliqua L.) is a Mediterranean tree whose fruit (pod) is traditionally used in culinary, and nowdays especially as a cocoa substitute. It is very rich in polysaccharides, as well as in polyphenols (especially tannins), and due to their antioxidant properties, his usage in medicinal purposes is increasing. Poppy (Papaver somniferum L.) is a spicy herb of Mediterranean area, mostly used in confectionery and pharmeceutical industry. It is abundant in alkaloids (morphin, papaverin, noscapin, thebain etc.), but, on the other side, bioactive content of poppy has not been enough investigated. Therefore, the aim of this study was to define bioactive content (total polyphenols and flavonoids, flavan-3-ols, hydroxycinnamic acids, proanthocyanidins, total tannins, flavones and flavonols), antioxidant capacity and soluble polysaccharides content of carob and poppy. Polyphenolic compounds, and antioxidant capacity examined by reactions with 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and ferric tripyridyltriazine complex (FRAP), were determined spectrophotometrically. As well, sensory profile of carob and poppy brews prepared with water and milk was defined, and their sensory analysis was performed. According to the obtained results, in comparison to poppy, carob was highlighted as a better source of bioactive compounds, with stronger antioxidant properties, and higher content of soluble polysaccharides. Total polyphenol content in carob was amounted to 5,78±0,08 mg GAE/g, while in poppy their content was 2,16±0,00 mg GAE/g. Carob brews, especially the one prepared with water, were sensory evaluated with higher scores, while among poppy brews more acceptable was brew prepared with milk