Algarroba

La harina de algarroba se hace con la pulpa de la vaina, sin las semillas.

Polifenoles en algarroba cruda: 186 - 198  mg gallic acid equivalents (GAE) / g [6, 1].

Polifenoles en algarroba tostada: parece incrementarse [2].

Comparación con el cacao

Polifenoles en cacao sin alcalinizar: 40 - 84 mg gallic acid equivalents (GAE) / g [3, 4, 5].

Polifenoles en cacao tostado: 4 - 60 mg gallic acid equivalents (GAE) / g [5].

 

Comparación con el aceite de oliva virgen extra

Polifenoles en aceite de oliva virgen extra: 435 mg / l of gallic acid equivalents [5].

Referencias

1. 2002: KUMAZAWA, Shigenori, et al. Antioxidant activity of polyphenols in carob pods. Journal of agricultural and food chemistry, 2002, vol. 50, no 2, p. 373-377.

2. 2014: ČEPO, Dubravka Vitali, et al. Optimization of roasting conditions as an useful approach for increasing antioxidant activity of carob powder. LWT-Food Science and Technology, 2014, vol. 58, no 2, p. 578-586.

3. 2003: LEE, Ki Won, et al. Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. Journal of agricultural and food chemistry, 2003, vol. 51, no 25, p. 7292-7295.

4. 2011: CROZIER, Stephen J., et al. Cacao seeds are a. Chemistry central journal, 2011, vol. 5, no 1, p. 1-6. 

5. 2017: LOFFREDO, Lorenzo, et al. Antioxidant and antiplatelet activity by polyphenol‐rich nutrients: focus on extra virgin olive oil and cocoa. British journal of clinical pharmacology, 2017, vol. 83, no 1, p. 96-102.

6. 2017: EL ANSARI ZINEB, Bouras Mounia; ALAIN, Badoc; AHMED, Lamarti. Total polyphenols and gallic acid contents in domesticated carob (Ceratonia siliqua L.) pods and leaves. Int J Pure App Biosci, 2017, vol. 5, no 4, p. 22-30.