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Physicochemical and phytochemical properties of Tunisian carob molasses

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Abstract

Carob molasses is widely consumed in many Mediterranean countries, including Tunisia where it is known as ‘Rub El Kharroub’. The main objective of the present study was to evaluate the physicochemical properties and biological activities of both commercial and homemade Tunisian carob molasses. The physicochemical characterization revealed that the main parameters (color and HMF concentration) were related to non-enzymatic browning reactions occurring during juice concentration. The phytochemical analysis proved that the presence of bioactive compounds (volatile compounds, phenolic substances and products of non-enzymatic browning reactions) in carob molasses samples justify their biological effects (antioxidant and antibacterial activities). Accordingly, such characteristics may qualify Tunisian carob molasses (both homemade and commercial) as nutritious and healthy food that could be directly consumed or used a functional ingredient in food and pharmaceutical industry.

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Acknowledgements

The authors would like to thank the industry “Confiserie Triki-le Moulin” (Sfax, Tunisia) for the financial support and analytical assistance. The authors are also grateful to all the Tunisian families (Bekalta, Monastir) for providing kindly carob molasses samples and explaining their manufacturing process.

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Authors and Affiliations

  1. Université de Sfax, École Nationale d’Ingénieurs de Sfax, Laboratoire de Recherche en Mécanique des Fluides Appliquée – Génie des Procédés-Environnement, Groupe de Recherche en Génie des Procédés Agroalimentaires, BP 1173, 3038, Sfax, Tunisia

    Leila Tounsi & Nabil Kechaou

  2. Université de Sfax, École Nationale d’Ingénieurs de Sfax, Laboratoire d’Amélioration des Plantes et Valorisation des Agroressources, BP 1173, 3038, Sfax, Tunisia

    Imen Ghazala

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  1. Leila Tounsi
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Correspondence to Leila Tounsi.

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Tounsi, L., Ghazala, I. & Kechaou, N. Physicochemical and phytochemical properties of Tunisian carob molasses. Food Measure 14, 20–30 (2020). https://doi.org/10.1007/s11694-019-00263-9

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