Abstract
Flour from seed germ of European carob (Ceratonia siliqua) and South American algarrobo (Prosopis spp.) is a potential ingredient for health-promoting baked products. Herein, lipids from germ of three Argentinean Prosopis (P. alba, P. nigra, and P. ruscifolia) and one European carob species were characterized in detail, exploiting an array of up-to-date analytical techniques. Total lipids ranged from 7.1 to 8.1% (w/w). Linoleic acid (C18:2, ω-6) predominated the GC flame ionization detector profiles of fatty acid in all samples (43.3–50.6%). Prosopis spp. contained 6–7% of C20–C24 fatty acids and, consistently, C56–C60 triacylglycerols, as detected by MALDI-TOF mass spectrometry (MS), which were practically missing in C. siliqua germ. Phospholipids were isolated by hydroxyapatite chromatography, characterized by MALDI-TOF MS and grossly quantified by attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy. Because of a relatively high content (9.5–11.8%, v/v), phospholipids might increase the antioxidant potential and improve the baking performances of flour fortified with carob and algarrobo seed germ.
Similar content being viewed by others
References
Abedi E, Sahari MA (2014) Long-chain polyunsaturated fatty acid sources and evaluation of their nutritional and functional properties. Food Sci Nutr 2(5):443–463
Association of Official Analytical Chemists (AOAC). (2001) Official Method 996.06. In: Official methods of analysis, 17th ed., revised; AOAC: Gaithersburg
Avallone R, Plessi M, Baraldi M, Monzani A (1997) Determination of chemical composition of carob (Ceratonia siliqua): protein, fat, carbohydrates, and tannins. J Food Compost Anal 10(2):166–172
Ayaz FA, Torun H, Ayaz S, Correia PJ, Alaiz M, Sanz C et al (2007) Determination of chemical composition of anatolian carob pod (Ceratonia siliqua L.): sugars, amino and organic acids, minerals and phenolic compounds. J Food Quality 30:1040–1055
Bahrami N, Yonekura L, Linforth R, Carvalho da Silva M, Hill S, Penson S, Chope G, Fisk ID (2014) Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch. J Sci Food Agric 94(3):415–423
Batista MT, Gomez ET (1993) C-glycosylflavones from Ceratonia siliqua cotyledons. Phytochemistry 34:1191–1193
Caligiani A, Bonzanini F, Palla G, Cirlini M, Bruni R (2010) Characterization of a potential nutraceutical ingredient: pomegranate (Punica granatum L) seed oil unsaponifiable fraction. Plant Foods Hum Nutr 65:277–283
Cattaneo F, Costamagna MS, Zampini IC, Sayago J, Alberto MR, Chamorro V, Pazos A, Thomas-Valdés S, Schmeda-Hirschmann G, Isla MI (2016) Flour from Prosopis alba cotyledons: a natural source of nutrient and bioactive phytochemicals. Food Chem 208:89–96
Choge SK, Pasiecznik NM, Harvey M, Wright J, Awan SZ, Harris PJC (2007) Prosopis pods as human food, with special reference to Kenya. Water SA 33:419–424
Cui L, Decker EA (2016) Phospholipids in foods: prooxidants or antioxidants? J Sci Food Agric 96(1):18–31
Custódio L, Escapa AL, Fernandes E, Fajardo A, Aligué R, Alberício F, Neng N, Nogueira JMF, Romano A (2011) Phytochemical profile, antioxidant and cytotoxic activities of the carob tree (Ceratonia siliqua L.) germ flour extracts. Plant Foods Hum Nutr 66(1):78–84
Dakia PA, Wathelet B, Paquot M (2007) Isolation and chemical evaluation of carob (Ceratonia siliqua L.) seed germ. Food Chem 102:1368–1374
Dakia PA (2011) Carob (Ceratonia siliqua L.) seeds, endosperm and germ composition, and application to health. In: Preedy VR, Watson RR, Patel VB (eds) Nuts and seeds in health and disease prevention. Chap. 35. Elsevier, Academic, New York, pp 293–299
Fuchs B, Bischoff A, Süss R, Teuber K, Schürenberg M, Suckau D, Schiller J (2009) Phosphatidylcholines and -ethanolamines can be easily mistaken in phospholipid mixtures: a negative ion MALDI-TOF MS study with 9-aminoacridine as matrix and egg yolk as selected example. Anal Bioanal Chem 395(8):2479–2487
Fuchs B, Süss R, Schiller J (2010) An update of MALDI-TOF mass spectrometry in lipid research. Prog Lipid Res 49(4):450–475
Kuligowski J, Quintás G, Garrigues S, de la Guardia M (2008) Determination of lecithin and soybean oil in dietary supplements using partial least squares-Fourier transform infrared spectroscopy. Talanta 77(1):229–234
Lamarque AL, Maestri DM, Grosso NR, Zygadlo JA, Guzmán CA (1994) Proximate composition and seed lipid components of some Prosopis (leguminosae) from Argentina. J Sci Food Agric 66:323–326
Lee YS, Cho Y, Shin M-J (2015) Dietary very long chain saturated fatty acids and metabolic factors: findings from the Korea National Health and Nutrition Examination Survey 2013. Clin Nutr Res 4:182–189
Li H, Song F, Xing J, Tsao R, Liu Z, Liu S (2009) Screening and structural characterization of α-glucosidase inhibitors from hawthorn leaf flavonoids extract by ultrafiltration LC-DAD-MSn and SORI-CID FTICR MS. J Am Soc Mass Spectrom 20:1496–1503
Meng X, Ye Q, Pan Q, Ding Y, Wei M, Liu Y, van de Voort FR (2014) Total phospholipids in edible oils by in-vial solvent extraction coupled with FTIR analysis. J Agric Food Chem 62:3101–3017
Nzai JM, Proctor A (1998) Determination of phospholipids in vegetable oil by Fourier transform infrared spectroscopy. J Am Oil Chem Soc 75:1281–1289
Pareyt B, Finnie SM, Putseys JA, Delcour JA (2011) Lipids in bread making: sources, interactions, and impact on bread quality. J Cereal Sci 542:266–279
Pérez MJ, Cuello AS, Zampini IC, Ordoñez RM, Alberto MR, Quispe C, Schmeda-Hirschmann G, Isla MI (2014) Polyphenolic compounds and anthocyanin content of Prosopis nigra and Prosopis alba pods flour and their antioxidant and anti-inflammatory capacities. Food Res Int 64:762–771
Phillips KM, Ruggio DM, Ashraf-Khorassani M (2005) Phytosterol composition of nuts and seeds commonly consumed in the United States. J Agric Food Chem 53:9436–9445
Picariello G, Paduano A, Sacchi R, Addeo F (2009) MALDI-TOF mass spectrometry profiling of polar and nonpolar fractions in heated vegetable oils. J Agric Food Chem 57(12):5391–5400
Picariello G, Romano R, Addeo F (2010) Nitrocellulose film substrate minimizes fragmentation in matrix-assisted laser desorption ionization time-of-flight mass spectrometry analysis of triacylglycerols. Anal Chem 82:5783–5791
Picariello G, Sciammaro L, Siano F, Volpe MG, Puppo MC, Mamone G (2017) Comparative analysis of C-glycosidic flavonoids from Prosopis spp. and Ceratonia siliqua seed germ flour. Food Res Int 99:730–738
Pinto G, Caira S, Mamone G, Ferranti P, Addeo F, Picariello G (2014) Fractionation of complex lipid mixtures by hydroxyapatite chromatography for lipidomic purposes. J Chromatogr A 1360:82–92
Ryan E, Galvin K, O’Connor TP, Maguire AR, O’Brien NM (2007) Phytosterol, squalene, tocopherol content and fatty acid profile of selected seeds, grains, and legumes. Plant Foods Hum Nutr 62:85–91
Saunders RM, Becker R (1989) Development of Prosopis species leguminous trees as an agricultural crop. In: Wickens GE, Haq N, Day PR (eds) New crops for food and industry. Chapman and Hall University Press, Cambridge
Sciammaro L (2015) Physicochemical characterization of algarrobo pods and flours (Prosopis alba and Prosopis nigra). Applications on baked and fermented products. Ph.D Thesis. UNLP, La Plata, Argentina.
Sciammaro L, Ferrero C, Puppo MC (2016) Chemical and nutritional properties of different fractions of Prosopis alba pods and seeds. J Food Meas Charact 10:103–112
Selmair PL, Koehler P (2010) Role of glycolipids in breadmaking. Lipid Technol 22:7–10
Siano F, Straccia MC, Paolucci M, Fasulo G, Boscaino F, Volpe MG (2016) Physico-chemical properties and fatty acid composition of pomegranate, cherry and pumpkin seed oils. J Sci Food Agric 96:1730–1735
Smith BM, Bean SR, Schober TJ, Tilley M, Herald TJ, Aramouni F (2010) Composition and molecular weight distribution of carob germ protein fractions. J Agric Food Chem 58:7794–7800
Acknowledgements
The present investigation has been carried out in the framework of the CNR/CONICET (Italy/Argentina) bilateral research agreement 2015–2016 awarded to G. M. and M. C. P.
Author information
Authors and Affiliations
Corresponding authors
Ethics declarations
Conflict of Interest
The authors declare that they have no competing interests.
Ethical Approval
This article does not contain any studies with human participants or animals performed by any of the authors.
Informed consent
Not applicable
Rights and permissions
About this article
Cite this article
Siano, F., Sciammaro, L., Volpe, M.G. et al. Integrated Analytical Methods to Characterize Lipids from Prosopis spp. and Ceratonia siliqua Seed Germ Flour. Food Anal. Methods 11, 3471–3480 (2018). https://doi.org/10.1007/s12161-018-1323-x
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-018-1323-x