Carob Beans (Ceratonia siliqua L.):Uses, Health Benefits, Bioactive And Aroma Compounds

Abstract

Carob (Ceratonia siliqua L.) belongs to Leguminosae family and is mostly cultivated in the Mediterranean and Mediterranean-like areas.
Carob fruit is constituted mainly by the pulp and seeds. Carob beans are used as food with great industrial interest for both human and animals.
The beans are processed into essential oils, gums, molasse, syrup confectionery products, biscuits, cakes and juice. The beans have high
nutritional value as they contain a considerable amount of protein, fat, carbohydrates, minerals dietary fiber and vitamins. They are rich in sugar
and contain essential bioactives such as phenolic acids, proanthocyanins and tannins. The extracts of carob demonstrated strong antioxidant
and antimicrobial activities. Indeed, they are used to prevent or to heal ailments such as asthma attacks, bronchitis, flu, coughing, diarrhea,
cancer, cholesterol and cardiovascular diseases. The volatile compounds which provide the overall odor of carob beans are mainly aliphatic
acids, alcohols, aldehydes, esters, ketones, lactones,furans, phenols, pyrroles, pyridines, pyrazines and terpenes. This paper highlighted the
multipurpose uses, phytochemical and aroma compounds of carob beans that could be used as a nutritional supplement into other foods.