engleski

Formation and bioavailability of mellanoidins and ages in carob pods as affected by roasting conditions

Roasting of carob pods is an important manufacturing processing step that dictates the attributes of the final product, with particular reference to its sensory acceptability and nutritional quality. Namely, during roasting significant changes of chemical composition occur, including the formation of Maillard reaction products (MRPs) that, when absorbed, exhibit a wide variety of physiological effects. Therefore the aim of this study was to investigate the impact of different time-temperature combinations during roasting of carob, on the formation and bioavailability of MRPs - melanoidins and advanced glycation-end products (AGEs). Carob pods were roasted at 130 °C (5, 10, 15, 30, 45 min), 150 °C (5, 10, 15, 30 min) and 165 °C (5, 10, 15 min) and were extracted using an enzymatic digestion procedure that mimics the conditions in gastrointestinal tract. MRPs obtained from soluble digests are referred as bioavailable and those extracted afterwards from undigestible residue as bound MRPs. The sum of both obtained fractions represents total MRPs. Obtained results indicate that the kinetic of formation of AGEs and mellanoidins is significantly influenced by temperature and is characterised by high rate of formation in the first 5-10 minutes of roasting (depending on temperature) and subsequent appearance of clear lag phase. The total amounts of formed MRPs correlate well with roasting temperatures – the highest amounts were obtained in samples roasted at 65 °C. Bioavailability of melanoidins ranged from 30% in raw carob up to 60% in carob roasted at 150 °C. Average bioavailability of AGEs was rather uniformed (50-62%) regardless of the roasting conditions.

carob; melanoidins; AGEs; roasting

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